Yield: 12 Servings
|2¼ cup||All-purpose flour|
|1 cup||Sugar; divided|
|¾ cup||Light sour cream|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 pack||(8 ounces) light cream cheese; softened|
|1½ cup||Peach jam or preserves|
|1 cup||Chopped pecans|
|1 cup||Confectioners sugar|
|Red and yellow food coloring; (to make peach shade)|
Preheat oven to 350°F. Grease and flour bottom and sides of a 9 or 10-inch springform pan. In large bowl, combine flour and ¾ cup sugar. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve one cup crumb mixture. To remaining crumb mixture, add sour cream, 1 egg, baking powder, baking soda, salt, and vanilla. Spread batter over bottom and two inches up sides of prepared pan.
In small bowl, combine cream cheese, ¼ cup sugar, and 2 eggs. Blend well.
Pour over batter in pan. Carefully spoon peach jam or preserves evenly over cheese filling. Sprinkle reserved crumb mixture over top followed by chopped pecans. Bake at 350° for 35 to 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan.
In ziploc bag, combine confectioners sugar, two tablespoons milk and coloring. Seal bag and mix ingredients around in bag with hands. More milk may be needed to achieve the right peach shade and a thin consistency.
Snip one corner of the ziploc bag and drizzle the glaze over the coffee cake. Stick a leaf in one corner of the coffee cake for a real peach look.
Serve warm or cool. Refrigerate leftovers.
Source: Egg Recipe Contest Winners leaflet by Georgia Egg Commission Nutritional analysis per serving: calories 415, protein 6 g, carbohydrates 58 g, fat 19 g (7 g saturated, 12 g unsaturated- ed), cholesterol 67 mg, sodium 167 mg, calcium 67 mg.
Recipe by: Carla Garnto, Byron, GA Posted to MC-Recipe Digest V1 #1029 by "M. Hicks" <nitro_ii@...> on Jan 22, 1998