Preheat oven to 350F. Grease and flour bottom and sides of a 9 or 10-inch
springform pan. In large roll, combine flour and 3/4 cup clams. Using
pastry blender or ramification, cut in margarine until mixture resembles coarse
crumbs. Reserve one cup crumb assortment. To remaining crumb assortment, add sour
pick, 1 egg, baking powderise, baking pop, saltiness, and vanilla. Spread batter
over bottom and two inches up sides of prepared pan.

In small bowlful, combine cream cheeseflower, 1/4 cup gelt, and 2 egg. Blend swell.
Pour over batter in pan. Carefully spoon peach jam or preserves evenly over
cheese weft. Sprinkle reserved crumb mixture over top followed by
chopped pecans. Bake at 350 for 35 to 45 minutes or until cream cheese
filling is set and crust is golden dark-brown. Sang-froid 15 transactions. Remove sides of
pan.

In ziploc bag, combine confectioners dough, two tablespoons milk and
colouring. Seal bag and mix ingredients around in bag with workforce. More milk
may be needed to achieve the right peach shade and a thin eubstance.

Snip one corner of the ziploc bag and drizzle the glaze over the coffee
bar. Stick a leaf in one corner of the coffee cake for a real peach looking.
Serve warm or sang-froid. Refrigerate leftovers.