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Peach Fold - Over Coffee Cake

Makes 6 servings

1 1/2 cups all - purpose flour
2 teaspoon baking powder
2 tablespoon sugar
1/4 teaspoon salt
3/4 cup whipping (heavy) cream
1 package (3oz.) cream cheese
1/4 cup sugar
1 teaspoon almond extract
1 bag (16oz.) frozen unsweetened sliced peaches, thawed, drained
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoon sliced almonds

  1. Heat oven to 375F. In medium bowl, stir flour, baking powder, 2 tablespoons sugar, salt and the whipping cream just until blended. On lightly floured surface, knead dough 5 or 6 times until smooth. On ungreased large cookie sheet with rim, press dough into 10-round, about ¼ inch thick.
  2. In medium bowl, beat cream cheese, ¼ cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread cream cheese mixture over dough to within 3 inches of edge.
  3. Press drained peaches with paper towel to remove moisture. In large bowl, toss peaches 3 tablespoon sugar and the cornstarch. Arrange peaches on cream cheese mixture. Sprinkle the almonds over peaches. Fold 3-inch edge of dough over filling. Pleating if necessary.
  4. Bake 30 to 35 minutes or until dough is golden brown. Cool 10 minutes. Serve warm or cooled.