Coffee Cake With Peach Filling
A moist coffee cake layered with fresh peach filling and topped with a cinnamon-sugar crumb topping, perfect for breakfast or dessert with a fruity, sweet flavor.
Ingredients
Instructions
- Mix diced peaches with sugar, lemon juice, and cornstarch; set aside as filling.
- In a bowl, combine flour, sugar, baking powder, salt, and butter; mix until crumbly. Reserve 1/2 cup for topping.
- Add eggs and milk to the remaining flour mixture; beat until smooth.
- Spread batter evenly in a buttered 9 x 13 inch pan.
- Spread peach filling over the batter.
- To the reserved crumbs, add brown sugar and cinnamon; sprinkle evenly over the filling.
- Bake at 325°F (163°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a twist, you can substitute the peaches with apples or berries depending on your preference. If fresh peaches aren't available, frozen ones can work as well; just thaw and drain excess moisture. Ensure the butter is softened for easy mixing and if you prefer a less sweet cake, reduce the sugar slightly. For those looking for a gluten-free option, try using a gluten-free flour blend.
Serving Suggestions
This coffee cake is delightful served warm with a dusting of powdered sugar on top. It pairs beautifully with a cup of coffee or tea, making it a perfect choice for brunch or an afternoon snack. For a more indulgent treat, serve it with a scoop of vanilla ice cream or whipped cream. Consider serving alongside a fresh fruit salad to add a refreshing contrast.
Storage & Reheating
To store leftovers, allow the coffee cake to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Coffee Cake With Peach Filling contains roughly 429 calories, with 3g protein, 70g carbohydrates, and 17g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 852mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes, canned peaches can be used in this recipe. Make sure to drain them well to avoid excess moisture in the filling. You might want to reduce the sugar in the filling slightly since canned peaches are often sweeter.
What if I don't have cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour. Keep in mind that this might slightly alter the texture of the filling, but it will still help thicken it.
Can I make this recipe ahead of time?
Absolutely! You can prepare the coffee cake a day in advance. Just bake it, let it cool, and then store it wrapped in plastic wrap. Reheat slices before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).