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Peach Coffee Cake II

Rated as 4.49 out of 5 Stars
2

"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

1 h 5 m servings 256
Original recipe yields 16 servings

Directions

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  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.

Nutrition Facts


Per Serving: 256 calories; 13.1 32.2 3.3 51 220 Full nutrition

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Reviews

Read all reviews 118
  1. 134 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 th...

Most helpful critical review

This was good, but not great. If it hadn't take so long (it takes a while to slice peaches, and then you've got to wait the 45 minutes of baking) I would have rated it higher. But the effort/t...

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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 th...

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 b...

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 m...

As I began to spread the first half of the batter in the pan, I got a little impatient. So, taking the lead from mominml, I put all the batter in the pan, then topped it with the peaches and st...

I cut this in half for and 8X8 pan for breakfast this morning. Huge mistake!!! I now have another 8X8 pan in the oven baking. I was saving half of my leftover peaches to make muffins, but ever...

This is really good. I needed to make something with my surplus of peaches and this seemed to be the best candidate. I've tried it with frozen and fresh peaches and I much prefer fresh, though f...

This was truly delicious ! The texture is dense but light and not overly sweet. It would be wonderful with your morning cup of coffee or tea. I did double the topping (left out the pecans) an...

This was good, but not great. If it hadn't take so long (it takes a while to slice peaches, and then you've got to wait the 45 minutes of baking) I would have rated it higher. But the effort/t...

Perfect! I made 5 tiny loaf pans. I had a little left over, so next time I will make 6. Everyone I gave them to loved them. I used fat-free plain yogurt.