Georgia Peach Pecan Cream Cheese Coffee Cake

Directions

1. Preheat oven to 350 F. Grease and flour bottom and sides of a 9 or possibly 10-inch springform pan. In large bowl, combine flour and 3/4 c. sugar. Using pastry blender or possibly fork, cut in margarine till mix resembles coarse crumbs. Reserve one c. crumb mix. To remaining crumb mix, add in lowfat sour cream, 1 egg, baking pwdr, baking soda, salt, and vanilla. Spread batter over bottom and two inches up sides of prepared pan.
2. In small bowl, combine cream cheese, 1/4 c. sugar, and 2 Large eggs. Blend well.
3. Pour over batter in pan. Carefully spoon peach jam or possibly preserves proportionately over cheese filling. Sprinkle reserved crumb mix over top followed by minced pecans. Bake at 350 for 35 to 45 min or possibly till cream cheese filling is set and crust is golden. Cold 15 min. Remove sides of pan.
4. In ziploc bag, combine confectioners" sugar, two Tbsp. lowfat milk and coloring. Seal bag and mix ingredients around in bag with hands. More lowfat milk may be needed to achieve the right peach shade and a thin consistency.
5. Snip one corner of the ziploc bag and drizzle the glaze over the coffee cake. Stick a leaf in one corner of the coffee cake for a real peach look.
6. Serve hot or possibly cold. Chill leftovers.