New this month
Get the Allrecipes magazine

Peach Coffee Cake

"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."
Added to shopping list. Go to shopping list.

Ingredients

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

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 299 calories; 13.5 g fat; 42.9 g carbohydrates; 3.2 g protein; 31 mg cholesterol; 138 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

Most helpful
Most positive
Least positive
Newest

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!

I really like this recipe because it doesn't call for a cake mix and then pudding mix and then other processed items. I live in Guatemala and those things exist, but not commonly, and usually a...

Ok pic posted loved this recipe for sure. One thing I did do was reduced the sugar to half a cup. Yummy dish