Blue Ribbon Group Peaches & Cream Coffee Cake
Low Sugar, Award-Winning Recipe
This Peaches & Cream Coffee Cake is a surefire crowd-pleaser. It’s moist, has a good crumb and is low in sugar. Furthermore, this recipe is an award winner and is super easy to put together.
In just over an hour, you can have this coming fresh out of your oven.
In no time, you’ll be noshing on it.
This peaches & cream coffee cake recipe comes from Christina Bergstrom, who won third place at the Minnesota State Fair, Splenda Magic Baker Contest, in 2022.
Christina’s inspiration came from recipes she found on Tastes Better from Scratch. She looked at some sour cream coffee cakes, then started experimenting. She loves baking with her daughter, an activity she got to do at her hometown fair, the Minnesota State Fair, with a live demonstration to fairgoers.
The batter in Christina’s creation has all the classic coffee cake ingredients: butter, eggs, flour, leaveners, and vanilla. Instead of sugar, however, you use Splenda’s sugar blend product, which cuts the sugar in half and reduces the calories, and cuts the sugar in half. You can use the sugar blend in both the batter and the topping, or the Magic Baker version Splenda also makes.
This is what the coffee cake looks like before you add the topping and bake it. You can see the bits of peaches and the cream cheese:
The peaches and cream theme comes from using a can of “no-sugar-added” sliced peaches, which you chop, and cream cheese, which you add to the batter. As a result, the texture is moist and rich without being heavy or indulgent.
The topping is a simple combo of these ingredients.
- Splenda sugar blend
- cinnamon
- flour
- walnuts
We can’t get enough of this coffee cake. You will know why once you try it too!
If you want to also try the 1st place or 2nd place winning recipes from this contest, follow the respective links.
This Peaches & Cream Coffee Cake post was originally published in September 2022, then updated with new photos and text in July 2025.
Peaches & Cream Coffee Cake
Batter Ingredients:
1 (15.25) can sliced peaches, no added sugar (about 1 1/4 cup)
1/2 cup unsalted butter (room temp)
3/4 cup Splenda sugar blend
2 large eggs
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cream cheese
1 teaspoon vanilla
Topping Ingredients:
1/4 cup Splenda sugar blend
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1 cup chopped walnuts
Directions: Pre-heat oven to 350° F. Drain and chop peaches. Lightly grease an 8 x 8-inch or 9.5 x 9.5-inch. Cream butter and Splenda until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, sift flour together with baking powder, baking soda, and salt. With mixer on low, add flour to butter, alternating with cream cheese for three sections. Add vanilla and mix until combined. Do not over-mix. Fold in peaches. Spread batter into prepared pan. Mix together walnuts, flour, Splenda, and cinnamon. Sprinkle evenly over batter. Bake until tooth pick inserted into center comes out clean, about 40 minutes, give or take a few minutes. Cool, then cut into pieces and serve. Makes 12 (2-inch) squares.
Store leftovers in refrigerator.
