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

Peach Coffee Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  2. In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
  3. In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
  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
Jun 15, 2009

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!

 
Most Helpful Critical Review
Aug 02, 2005

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.

 

10 Ratings

Oct 08, 2005

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!! ~Cathryn

 
Feb 02, 2012

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

 
Nov 15, 2006

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!

 
Mar 30, 2011

Good basic recipe. My changes: 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

 
May 17, 2007

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!

 
Apr 21, 2013

Ok pic posted loved this recipe for sure. One thing I did do was reduced the sugar to half a cup. Yummy dish

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 138 mg
  • 6%

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

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