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Peaches & Cream Coffee Cake

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“A wonderful treat for breakfast.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350º. Butter a 13x9 baking dish.
  2. In a large bowl, combine flour, sugar and salt. Add butter and beat with a mixer until fine crumbs form. Reserve 1 cup of the crumb mixture.
  3. To remaining crumb mixture, add baking powder, milk, eggs and vanilla. Beat on medium speed for 2 minutes. Spread into prepared pan.
  4. Bake 25 minutes or until set. Cake will not be fully cooked at this point.
  5. While the cake is baking, in a small bowl, beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice, then the drained and chopped peaches, 1/2 cup nuts and 1 teaspoon cinnamon, set aside.
  6. In a medium bowl, combine reserved crumb mixture and 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar.
  7. Spread cream cheese mixture evenly over partially baked cake. Sprinkle with crumb mixture. Continue baking 35 minutes longer or until set.
  8. Serve warm. Reheats well in oven or microwave.

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