This Peaches & Cream Coffee Cake comes from Christina Bergstrom, who won third place at the Minnesota State Fair, Splenda Magic Baker Contest.
Peaches & Cream Coffee Cake
1/2 cup unsalted butter (room temp)
3/4 cup Splenda granulated sugar
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
1 (15.25) can sliced peaches, no added sugar
1/4 cup Splenda granulated sugar
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” pan. 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 30 to 35 minutes, until tooth pick inserted into center comes out clean. Cool, then cut into pieces and serve.
Makes 12 (2-inch) squares. Keeps fresh longer when stored in the fridge ration Recipe inspired by sour cream coffee cake from Tastes Better from Scratch website.