Peach Topped Coffee Cake
A moist coffee cake topped with fresh peaches and a cinnamon-sugar streusel, perfect for brunch or dessert, combining fruity sweetness with tender cake texture.
Ingredients
Instructions
- Cream together 1/4 cup Crisco and sugar.
- Beat in egg and vanilla.
- Combine 1 cup flour, brown sugar, salt, and 1/2 teaspoon cinnamon.
- Stir in the creamed mixture alternating with the milk.
- Spread the batter evenly in a greased and floured pan. Arrange peaches on top of batter.
- Combine 1/3 cup flour, brown sugar, and 1/4 teaspoon cinnamon.
- Cut in Crisco and nuts until mixture resembles coarse crumbs.
- Sprinkle the streusel over peaches.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of Crisco for the batter. You can also substitute fresh peaches with canned ones, ensuring they are well-drained. If you're looking to add a twist, try incorporating a handful of walnuts or pecans into the streusel topping. This Peach Topped Coffee Cake is a delightful addition to your brunch menu, alongside dishes like Peppy Potatoes.
Serving Suggestions
Serve this Peach Topped Coffee Cake warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a hot cup of coffee or tea, making it a perfect companion for breakfast or an afternoon snack. For a complete meal, consider serving it with a fresh fruit salad.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds, or warm it in the oven at 300°F for around 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Topped Coffee Cake contains roughly 279 calories, with 4g protein, 45g carbohydrates, and 9g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1232mg per serving (54% 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 frozen peaches for this recipe?
Yes, frozen peaches can be used in this recipe. Just make sure to thaw and drain them well before adding to the cake to avoid excess moisture. This will help maintain the cake's texture.
What can I substitute for Crisco?
You can substitute Crisco with an equal amount of unsalted butter or coconut oil for a different flavor profile. Both will work well in creating a tender crumb while adding a rich taste to the cake.
Is it possible to make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just store it covered at room temperature. For best results, reheat it slightly before serving to bring back its fresh-baked 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).