Reviewed: May 16, 2013

Thought this was fantastic! Better the next day! I only had about half the amount of peaches called for, so I halved the recipe and put it in a smaller pan- 8x8. Will definitely make it again.

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Reviewer:

Linda O.

Reviewed: Nov. 23, 2012

We run a B&B and this recipe was a big hit with our guests all season, they even asked for extra pieces to take on their hikes. A real keeper

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Reviewer:

Lady Megan

Reviewed: Sep. 20, 2012

used greek yogurt, fresh peaches. was a bit difficult to spread out but using the dollop technique it worked. Double the topping, you wont regret it! I did add a tiny bit of saigon cinnamon to the batter, as others said it was pretty bland, and I only had stoneground whole wheat flour on me and it was great out of the oven.

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Reviewer:

DESIDERATAGRACEFULLY

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Aug. 18, 2012

Tasty good! The batter came out more like biscuit dough (that you'd cut rather than spread), but it came out delicious. On the advice of some of the reviewers, we sprinkled cinnamon and a touch of nutmeg over the peaches. I don't like having to cut my bites, so I coarsely chopped the peaches instead of slicing them. I didn't peel them, and it was fine.

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Reviewer:

JLANAM

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Aug. 12, 2012

I made this coffee cake this afternoon. It was OK, nothing super spectacular. My only substitute was yogurt instead of sour cream. Like other users I doubled the topping because a butter/sugar crumble is always the best part! I will try this recipe again, maybe next time I will add some blueberries with the peaches.

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Reviewer:

Miss Cassandra

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 11, 2012

Delicious! This is exactly the kind of recipe I was looking for to use up some ripe peaches. I didn't change a thing...thanks for sharing! :)

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Reviewer:

Roozy

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Reviewed: Jul. 7, 2012

This was a fairly easy recipe to make and quite tasty. I doubled the topping as many here have suggested. The topping was very good in itself, but I feel that it overwhelmed the peach flavor. I was looking for a recipe that really showcases fresh peaches. I'm wondering if adding lemon juice and sugar to the cut peaches might help enhance the taste, especially if they're not highly flavorful? Next time I'm going to put the fresh sliced peaches on top before baking, use more peaches and perhaps use a sour cream glaze of some sort after it's out of the oven instead of the pecan topping.

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Reviewer:

LynnNM

Cooking Level: Expert

Reviewed: Jan. 24, 2012

Not what I expected. Made as written. Cake wasn't at all very flavorful and the peaches needed sugar mixed with them. Won't be making this again.

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Reviewer:

NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

Reviewed: Dec. 21, 2011

Very delicious! I cut the recipe in half because I wasn't sure the family would like it but after it came out of the oven it was clear that this is definitely a must make again type of recipe! The only thing I did differently was use canned peaches and sprinkle a little bit of cinnamon and sugar on them before spreading the rest of the batter on them. Will have to make sure the peaches are drained a whole lot better next time as it was still a little doughy/soggy in the middle. Extending the cook time a little bit might also help? Either way, a great recipe and an instant family favorite. Thanks!!

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Reviewer:

SMILEYCOOKS

Cooking Level: Intermediate

Reviewed: Sep. 21, 2011

I replaced sour cream w/ Kirkland plain greek yogurt & used splenda instead of sugar. I was worried because the batter was "dough like", but it turned out great. Definately making this again. It had a great flavour--will try in a bundt pan next time - still have lots of peaches to use up .

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