Do you have recipes that you have forgotten about? I do. So many recipes, so little time! It wasn’t until last week, when my friend Sheila posted her Peaches and Cream French Toast, that I remembered this delicious Peaches and Cream Coffee Cake that I had made a long time ago and first posted here on attifood.com. Since it is breakFAST month here in BRK, I thought I would share the recipe over here, and show you how to bake it up in a jar. So you can thank Sheila for jogging my memory, and be sure to check out her Peaches and Cream French Toast as it is on my list of things to bake now.
This Peaches and Cream Coffee Cake is a three layer puddingy, creamy, fruity cake perfect for your next coffee break. In the summertime please use fresh peaches- so very good!
Peaches and Cream Coffee Cake
Ingredients:
3/4 cup flour
1 t. baking powder
1/2 t. Kosher salt
3 1/4 oz box instant vanilla pudding
3 T. butter
1 egg
1/2 cup half & half
2 drops anise oil, optional- the Italian in me loves this
15.25 ounce can peach halves
8 ounces cream cheese, softened
1/3 cup sugar
3 T. reserved juice
Instructions:
Preheat oven to 350 degrees. In a large mixing bowl combine the first 8 ingredients, and beat for two minutes at medium speed. Divided between 9 greased (8 ounce) wide mouth mason jars- about a scant 1/4 cup per jar- batter will be thick. Using a spoon spread batter out on the bottom of each jar. Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter in each jar. In the same mixing bowl (no need to mess another), mix cream cheese, reserved juice, and sugar until smooth and fluffy. Divide evenly over the peaches. Sprinkle the tops of the cream cheese mixture with cinnamon and a little sugar. Bake at 350 degrees for 30 minutes or until the bottom cake is golden and filling is still soft but a little bubbly. Eat warm and store in fridge and reheat as needed. Makes 9 jars.
Note- This can be made in a greased 9×9 inch baking pan. Bake for 30 minutes.
Robin Sue
14 Comments
oh my word this looks so amazing!
Creamy is good! Thanks for the link.
I have been recently rediscovering some forgotten recipes, too. The funny thing is, they are ones that are classics in our family.
I need to go back through some old favorites and revisit them again!
A question on this recipe… could you use frozen peaches?
Patsyk- Yes I believe you could use frozen peaches, and slice them thinly for these. Great idea!
I love peaches and cream! Yum! Thanks for your continued prayers and concern Robin Sue – super appreciated! Hugs!
Yum, this looks delicious! Love the color, too!
anise oil–oooh la la! i haven't had a peach in ages, but this sounds really satisfying right now. bravo!
A friend just gave me a quart of peaches she canned last week. This recipe looks
to be perfect for those peaches — yummy!
Peaches are my favorite fruit so you know what I’m making tonight.
Please, Robin Sue, can the peaches and cream coffee cake (in jars) be frozen ? before or after baking? ans @ jjoygill@gmail.com .Thank you ever so—Joy
They can be frozen after baking. Enjoy!
Thank you Robin Sue – I see these as a geat addition to Christmas baskets for some of my children.
This sounds beyond wonderful comfort food! Will be trying tonight. However I wonder, as much as I love anise, what it would taste like with almond extract added and sliced almonds scattered across the top? If you already know it wouldn’t work, I’d like to find out.
Sounds delicious to me!