2 1/4 c All-purpose flour
1 c Sugar; divided
3/4 c Margarine
3/4 c Light sour cream
3 Eggs; divided
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 ts Vanilla
1 pk (8 ounces) light cream
-cheese; softened
1 1/2 c Peach jam or preserves
1 c Chopped pecans
1 c Confectioners sugar
Milk
Red and yellow food
-coloring; (to make peach
-shade)
Preheat oven to 350F. Grease and flour bottom and sides of a 9 or 10-inch
springform pan. In large bowl, combine flour and 3/4 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, 1/4 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.
Yields
12 Servings