Peach Coffee Cake II

Peach Coffee Cake II

83 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Cookin_Queen
Recipe by  Cookin_Queen

“This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
  3. In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
  4. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

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Reviews (83)

Rate This Recipe
MONIMONIWI
48

MONIMONIWI

I baked this in a stoneware 9x13 and just used cooking spray, no flour. Pieces came out beautifully. My batter was also sticky but no fear, the cake also came out wonderfully moist. To spread the batter evenly in the bottom of pan, I just dipped the back of my spoon in a little flour each time I spread it. For the 2nd layer of batter on top of the peaches, I just plopped dollups of batter all over; it spread together very nicely. I used fresh peaches which were very juicy. I was worried it would be messy (too wet) but the cake batter cooked everything evenly together. I didn't modify any of the ingredients and comments I received from coworkers were 1) wasn't sweet at all, perfect flavor; 2) very moist; 3) very delicious. Definitely a KEEPER! One of which I'll be making again SOON!

mom23boysn1girl
29

mom23boysn1girl

Nice and easy to make and tastes pretty good. It seems to me that it is missing something...maybe some cinnamon mixed into the batter or sprinkled on the peaches. I did have to omit the pecans because my son is allergic to nuts, but the topping tasted good anyway.

BONS77
25

BONS77

Excellent recipe. Cake came out light and delicious. I used non fat plain yogurt instead of sour cream. That was the only change I made. The batter spreads easily with a metal spatula. It may not seem like enough batter when you're spreading it - but it is. Thanks for a great recipe!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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