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.

David
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.

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  • 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 Facts

298.9 calories; protein 3.2g 6% DV; carbohydrates 42.9g 14% DV; fat 13.5g 21% DV; cholesterol 31mg 10% DV; sodium 138.1mg 6% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/08/2005
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 Read More
(9)

Most helpful critical review

Rating: 2 stars
08/02/2005
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. Read More
(5)
12 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/08/2005
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 Read More
(9)
Rating: 4 stars
06/15/2009
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! Read More
(8)
Rating: 5 stars
02/02/2012
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 Read More
(5)
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Rating: 2 stars
08/02/2005
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. Read More
(5)
Rating: 4 stars
11/15/2006
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 another 15 and it was perfect. I also used a 25 oz. jar of peaches so found that the volume was just right and didn't overflow the pan. I look forward to trying this recipe again with other fruit! Thanks! Read More
(4)
Rating: 4 stars
03/30/2011
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 sugar use half amount Substituted Splenda white sugar use half amount Baked 50 minutes Read More
(3)
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Rating: 5 stars
05/18/2007
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! Read More
(2)
Rating: 5 stars
04/21/2013
Ok pic posted loved this recipe for sure. One thing I did do was reduced the sugar to half a cup. Yummy dish Read More
Rating: 4 stars
12/06/2017
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 are off brands or of lower quality. I prefer using natural ingredients as much as possible. Like many others I made a few changes to the basic recipe. I used butter rather than oil in the peach mixture as well as added a half teaspoon of salt to kill some of the sweetness of canned peaches. I added about a Tbsp of cinnamon to the mixture because hey I love cinnamon. I also added the juice of the zested limes -- can't get lemons here -- to the batter for a bit of extra flavor. The resultant cake is fabulous light rich and delicious. Allrecipes is making me famous here among the community because I'm always finding new and interesting recipes to delight my friends and neighbors. Thanks a lot. Read More