Peach Coffee Cake II Recipe - Allrecipes.com
Peach Coffee Cake II Recipe
  • READY IN ABOUT hrs

Peach Coffee Cake II

Recipe by  

"This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day...."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
  3. In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
  4. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2007

I baked this in a stoneware 9x13 and just used cooking spray, no flour. Pieces came out beautifully. My batter was also sticky but no fear, the cake also came out wonderfully moist. To spread the batter evenly in the bottom of pan, I just dipped the back of my spoon in a little flour each time I spread it. For the 2nd layer of batter on top of the peaches, I just plopped dollups of batter all over; it spread together very nicely. I used fresh peaches which were very juicy. I was worried it would be messy (too wet) but the cake batter cooked everything evenly together. I didn't modify any of the ingredients and comments I received from coworkers were 1) wasn't sweet at all, perfect flavor; 2) very moist; 3) very delicious. Definitely a KEEPER! One of which I'll be making again SOON!

 
Most Helpful Critical Review
Sep 09, 2007

This was good, but not great. If it hadn't take so long (it takes a while to slice peaches, and then you've got to wait the 45 minutes of baking) I would have rated it higher. But the effort/time to deliciousness ratio was too low for me to make this one again. It could be sweeter, and definitely needs some more spices - ginger, or nutmeg maybe? I don't know, but it's missing something.

 
Aug 18, 2007

Nice and easy to make and tastes pretty good. It seems to me that it is missing something...maybe some cinnamon mixed into the batter or sprinkled on the peaches. I did have to omit the pecans because my son is allergic to nuts, but the topping tasted good anyway.

 
Aug 04, 2007

Excellent recipe. Cake came out light and delicious. I used non fat plain yogurt instead of sour cream. That was the only change I made. The batter spreads easily with a metal spatula. It may not seem like enough batter when you're spreading it - but it is. Thanks for a great recipe!

 
Jul 26, 2011

As I began to spread the first half of the batter in the pan, I got a little impatient. So, taking the lead from mominml, I put all the batter in the pan, then topped it with the peaches and streusel. It did work well, and it was so much easier than spreading the two layers of batter. The butter and sour cream contributed great flavor and made the cake deliciously moist – so moist, I fear, that if there were leftovers the next day they’d be soggy. Not wanting to take any chances, I froze individual pieces of the remaining cake. I appreciated the buttery rich flavor of the cake against the fresh, pure flavor of the peaches, with no other spices or distracting add-ins. I made the recipe with no changes – other than my concern about it getting soggy if it hung around for more than a day, it was perfect just as is.

 
Aug 25, 2010

I cut this in half for and 8X8 pan for breakfast this morning. Huge mistake!!! I now have another 8X8 pan in the oven baking. I was saving half of my leftover peaches to make muffins, but everyone loved this cake so much that I ended up using them for another pan. This is so moist and delicious. A few changes based on what I had: didn't use pecans in the topping, used brown sugar in the topping because that is my preference. I also didn't layer the batter. I spread the batter in the bottom of the pan, placed the peaches on top and then sprinkled with the streusel. This worked really well for me. I think that this recipe would work well with other fruits and berries as well and will definitely be trying this again. Thanks!

 
Jul 30, 2008

This is really good. I needed to make something with my surplus of peaches and this seemed to be the best candidate. I've tried it with frozen and fresh peaches and I much prefer fresh, though frozen was good too. I didn't have pecans so I omit them and I double the streusel. Most recently, I used raspberries instead of peaches and sprinkled a little sugar on them when I put them in the batter. This was very good as well. Thanx for a great recipe!

 
Aug 08, 2007

Perfect! I made 5 tiny loaf pans. I had a little left over, so next time I will make 6. Everyone I gave them to loved them. I used fat-free plain yogurt.

 

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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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