| Glazed Peach & Almond Coffee Cake |
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| 4 ounces cream cheese – softened |
1/2 cup fat free buttermilk |
| 1/2 cup peach preserves |
2 large eggs or 1/2 cup egg substitute |
| 1 (16-ounce) package pound cake mix, divided |
1 teaspoon pure vanilla extract |
| 1 (8-ounce) container sour cream |
1/2 cup sliced almonds |
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Preheat oven to 350-degrees. Spray a 13 x 9-inch pan with nonstick spray; set aside.
Beat cream cheese, peach preserves, and 1 tablespoon cake mix until just blended. Set aside.
Beat sour cream, buttermilk, eggs, vanilla, and remaining cake mix with an electric mixer at low speed for 30 seconds. Increase speed to medium and beat for about 3 more minutes.
Pour the sour cream batter into prepared pan. Drop cream cheese mixture by teaspoonfuls over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.
Bake at 350-degrees for 25 – 28 minutes or until golden.
Cool on a wire rack for 20 minutes. Drizzle Glaze* over slightly warm cake. Enjoy!
*Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Mix sugar, vanilla, and 1 tablespoon milk together until smooth. Add more milk, if needed. |
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| Yield: 15 servings |
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