Recipe by David
"This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches."
Watch video tips and tricks
1 (29 ounce) can
sliced peaches, drained and chopped
1 1/2 cups
eggs, lightly beaten
My family thought this recipe was plenty sweet. I made it with canned peaches in Heavy syrup, so maybe that helped. I suggest cooking it in a larger than 8x8 pan. I found that the cake was so moist and dense that the center never seemed to get done, and it almost over flowed. I ended up covering it with foil. Over all baking time for me was 1 hr 15 minutes. It was really really good and I'm definitely keeping this recipe. It would probably even work for dessert!!
I used the canned peaches in this recipe. I found that it lacked a lot of flavor. Unless I change the recipe, I wouldn't try it again. Sorry David.
It's summer so I used fresh peaches... I cut up 6 but I think next time, I'll use 7 or 8. I used less sugar and spiced it up some with cinnamon, allspice and nutmeg. I didn't have any orange juice so I used apple juice. I put it in a 8 x 10 glass casserole. I cooked it for about one hour and it was pretty much done. I will make this again. Thanx for the recipe!
AMAZING THE BEST PEACH CAKE I HAVE EVER MADE..... JUST AWESOME ..... I used canned peaches and it tasted like peach and was soo refreshing in the summer and tasted so rich ... AMAZING
We enjoyed this cake very much. I also found that it was still gooey in the center after 45 minutes, but I just let it cook for 10 more minutes and then turned off the oven and let it sit for another 15 and it was perfect. I also used a 25 oz. jar of peaches, so found that the volume was just right and didn't overflow the pan. I look forward to trying this recipe again with other fruit! Thanks!
Good basic recipe.
9 inch spring form pan
15 oz can peaches
Quarter cup orange marmalade added to peach mixture
Sprinkled batter with cinnamon and nutmeg
Substituted Splenda brown sugar, use half amount
Substituted Splenda white sugar, use half amount
Baked 50 minutes
This was fantastic! I've been collecting cake recipes and trying them out, and both I and my husband thought this was very delicious and a keeper!
Ok pic posted loved this recipe for sure. One thing I did do was reduced the sugar to half a cup. Yummy dish
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Satisfy your sweet tooth with this nutritious idea.
This dense, moist cake is easy to assemble and perfect with coffee.
Watch how to make this decadent-tasting but actually fat-free cake.