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Peach Coffee Cake

Peach Coffee Cake

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
David

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Ann in NC
8

Ann in NC

6/15/2009

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!

Cathryn
8

Cathryn

10/8/2005

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

RSTUTZMAN
5

RSTUTZMAN

8/2/2005

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.

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