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My review
Peach Coffee Cake II
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
1 h 5 m servings 256 calsOriginal recipe yields 16 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- 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.
- 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.
- 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 g fat; 32.2 g carbohydrates; 3.3 g protein; 51 mg cholesterol; 220 mg sodium. Full nutrition
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Reviews
Read all reviews 111126 Ratings
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Most helpful positive review
7/12/2007
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
9/9/2007
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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7/12/2007
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...
8/18/2007
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...
8/3/2007
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...
7/26/2011
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...
8/22/2010
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...
7/30/2008
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...
9/9/2007
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...
8/17/2011
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...
9/13/2009
My sister could not stop talking about this scrumptious cake! It was to die for! And the best part of it all was that I used "Smart Balance Light", in place of the butter, reduced fat sour cream...