Peach Coffee Cake

Peach Coffee Cake

9

"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

1 h 5 m servings 299 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 mo...

Most helpful critical review

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.

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 mo...

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 j...

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

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.

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 a...

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 su...

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

I should have read the reviews first. This is good, but a little too sweet for my tastes. The cinnamon idea would also be good. I used 3 fresh peaches, which was just enough to fill the 8x8x2...