Peach Coffee Cake
Peach Coffee Cake offers a delightful combination of moist cake and juicy peach slices, enhanced with a cinnamon-sugar topping. Perfect for breakfast, brunch, or dessert, its sweet and fruity flavors appeal to all ages and make gatherings extra special.
Ingredients
Instructions
- Beat eggs until fluffy.
- Add sugar, beating well.
- Sift flour, baking powder, and salt together.
- Combine milk, shortening, lemon, and vanilla extracts.
- Add the wet mixture to the egg mixture alternately with the sifted dry ingredients.
- Spread batter into a greased 9 x 12-inch pan.
- Arrange 4 cups sliced peaches on top of the batter.
- Mix 1 cup sugar with 1 teaspoon cinnamon and sprinkle over peaches.
- Bake at 375°F for 30 to 40 minutes.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. If fresh peaches are not available, you can use canned or frozen peaches, just ensure they are well-drained. Consider adding nuts like pecans or walnuts for an added crunch. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Serving Suggestions
Serve this Peach Coffee Cake warm or at room temperature as a delightful breakfast treat or afternoon snack. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Enjoy it alongside a cup of coffee or tea for a comforting experience. For a festive touch, serve with slices of the First Prize Winning, 1776 Flag Cake during special occasions.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds, or cover the entire cake with foil and heat in a 350°F oven for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Coffee Cake contains roughly 239 calories, with 2g protein, 21g carbohydrates, and 1g fat. It is a good source of calcium (11% 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 other fruits instead of peaches?
Absolutely! This recipe is versatile, and you can substitute peaches with other fruits like plums, nectarines, or even berries. Just remember to adjust the sugar level slightly if you're using particularly sweet or tart fruits to maintain the balance of flavors.
What can I do if my cake is too dry?
If you find your cake is dry, it may need a bit more liquid next time. Ensure that you accurately measure the flour and avoid overmixing the batter. You can also add a bit more milk or a splash of peach juice to keep the cake moist.
How can I make this recipe gluten-free?
To make this Peach Coffee Cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better structure. Additionally, check that your baking powder is gluten-free. The texture may vary slightly, but the flavors will still shine through!
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).