A lot of thought goes into the dishes you’ll serve or bring to this year’s holiday dinner.  But what about Christmas morning?  For the perfect, festive dish to serve at breakfast this holiday, try my Peaches and Cream Coffee Cake.

12 Days of Recipes - Day 9

Warning:**  This is not my usual “great flavor without the fuss” recipe…  This one takes some time.  But, with ingredients like peaches and cream, it is so worth it.

Post - Peaches and Cream

And, on the other hand, it does fit my “maximize your efforts in the kitchen” category since the results of this recipe are 4 coffee cakes.  When it comes to making something fussy, if the item can be frozen (which these can), I always think it’s worthwhile to make a lot at once. You can half the recipe if you only want to make two (just whip the egg when required, and then use half).

Peaches and Cream Coffee Cake


1/2 cup sour cream
1/4 cup sugar
1/4 cup butter, cubed
1/2 teaspoon salt
1 package (1/4 ounce) yeast
1/4 cup warm water
1 egg, lightly beaten
2 cups all-purpose flour


8 ounces (1 package) cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
2 peaches, sliced


1 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

In a small saucepan, combine the sour cream or yogurt, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended.   Cool to room temperature. In a large bowl, dissolve yeast in warm water.  Add cream mixture and eggs.  Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and let rise.  Punch dough down. Turn dough onto a floured surface; knead until smooth.  Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine all filling ingredients except peaches until well blended. Spread over the center of each rectangle.   Top with sliced peaches. Fold in sides; pinch seams and ends to seal.  Place seam side down on greased baking sheets. Cut six X’s on top of loaves. Cover and let rise, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. Cool.  In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired.



About the Author

Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.

To explore more of Kelly’s recipes in your own kitchen, her cookbooks are your best companion and they also make great holiday gifts! CLICK HERE to read more about her books, titled 70 Meals One Trip to the Store and 30 Spectacular Salads.

Please join us as we discover local culinary treasures and new kitchen classics in our weekly food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!

If you’d like to us to feature you favorite chef, restaurant or food store or if you have a food related question that you’d like Kelly to answer, make a quick stop at the 365 Barrington Suggestion Box and leave us a note in the form which you’ll find by clicking HERE or simply leave your comment in the box below.

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