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Fresh Peach Coffee Cake
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Servings:
16 servings
Author:
Barbara Schieving
Cook Time
55 minutes
Total Time
55 minutes
Course:
Coffee cake
Keywords:
dessert
cake
breakfast
🧂 Ingredients
3 cups
all-purpose flour
1 ½ tablespoons
baking powder
1 teaspoon
cinnamon
½ teaspoon
salt
½ cup
unsalted butter
softened
1 ½ cups
sugar
2
eggs
2 teaspoons
vanilla
1 ⅓ cups
milk
2 cups
fresh peaches peeled and diced
about 2 large peaches
½ cup
sugar
¼ cup
all-purpose flour
¼ teaspoon
ground cinnamon
3 tablespoons
butter
melted
1 cup
powdered sugar
2 tablespoons
milk
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Instructions
1
Preheat oven to 350°. Grease and flour a 13-cup coffee cake pan or 2 9” cake
pans, set aside. (I like to use non-stick baking spray with flour.)
2
Stir together flour, baking powder, cinnamon and salt. Set aside.
3
In a mixing bowl, beat sugar with softened butter until light and fluffy, about
5 minutes. Add eggs one at a time beating well after each addition. Mix in
vanilla.
4
Alternate adding dry ingredients and milk to the butter sugar mixture, beating
well after each addition. Mix in peaches.
5
Spoon batter in to prepared pan.
6
Bake in preheated oven 25 minutes.
7
Prepare Crumb Topping: Combine sugar, flour, and cinnamon in a small mixing
bowl. Add butter and mix until mixture resembles wet sand.
8
After 25 minutes, sprinkle crumb topping on top of cake and bake for an addition
20 to 30 minutes, or until toothpick inserted in cake comes out clean.
9
Icing
10
Whisk together powdered sugar and milk to create a thin glaze.
11
Cool for 10 minutes before removing from pan. Drizzle icing on cake. Cool
completely on a wire rack before serving.
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