“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.” - by David
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- 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.
- 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.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition
Amount Per Serving (12 total)
- Calories
- 299 cal
- 15%
- Fat
- 13.5 g
- 21%
- Carbs
- 42.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 an..." See mored 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"
Ann in NC
"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 s..." See moreo 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!"
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