Tag: best coffee cake

Peaches & Cream Coffee Cake

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.

Almond Blueberry Coffee Cake (Sugar-Free)

This Almond Blueberry Coffee Cake (Sugar-Free) recipe is one of the easiest and most delicious quick breads I’ve ever made.

It features – you guessed it – almonds and blueberries. We used sliced almonds and loved the end result. There’s a light crunch when you dig in, creating a delightful texture contrast.

Blueberries abound

The bread portion is tender and filled with blueberries, which hold up well and provide a pop of fruity sweetness in every bite. We used fresh blueberries, but frozen would work well too. The batter is thick and spreadable. Because of this, the blueberries suspend throughout the quick bread and don’t sink down to the bottom, as they do often in other quick bread recipes. Here’s a look at the batter before I added the topping.

How is this recipe sugar-free?

Thanks to the Splenda granulated sugar, this recipe is sugar-free. It bakes fast and gets a beautiful golden brown color. That color comes from tossing sliced almonds in egg white. With the Splenda granulated sweetener added, that combo gives the coffee cake that fantastic, aforementioned texture contrast.

This type of recipe is called a quick bread for a reason, as it’s quick to make. It took me barely an hour from start to finish.

This almond blueberry coffee cake (sugar-free) creation was inspired by this one, from Splenda. I substituted heavy cream for 2%, but either will work. With no sugar, this recipe is diabetes-friendly. It’s ideal for my mother, who has type 2 diabetes, which she controls with her diet. According to my calculations, each serving has about 20 carbs, which makes it a sweet-treat that’s relatively low in carbs, especially compared to ones with sugar.

Upcoming recipe contest

Watch for more sugar-free desserts in the coming months as we experiment more with zero calorie sweeteners. Plus we have a 5 state fair recipe contest in the works with Splenda, so stay-tuned for more details on that this summer.

Cheers,

Cyndi