Peachy Cinnamon Coffeecake
Peachy Cinnamon Coffeecake offers a delightful combination of sweet peaches and cinnamon swirl topping, baked into a moist, flavorful cake. Perfect for breakfast, brunch, or dessert, it appeals to fruit lovers and fans of warm, comforting baked goods. A simple, crowd-pleasing treat.
Ingredients
Instructions
- Drain the peaches and reserve the juice.
- Add water to the reserved juice to make 3/4 cup.
- Chop the peaches.
- Combine the muffin mix, egg, and 3/4 cup of the peach juice mixture.
- Fold in the chopped peaches.
- Pour the batter into a greased and floured 9-inch square pan.
- Knead the cinnamon swirl packet and squeeze the contents on top of the batter.
- Swirl the swirl into the batter with a knife.
- Sprinkle the crumb topping over the batter.
- Bake at 400°F (200°C) for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don’t have yellow cling peaches, you can substitute with any canned peaches or even fresh peaches when in season. To enhance the cinnamon flavor, sprinkle a bit of cinnamon into the batter along with the crumble topping. This Peachy Cinnamon Coffeecake also works well with other fruits like blueberries or apples.
Serving Suggestions
This delightful coffeecake is perfect for breakfast or as an afternoon snack. Serve it warm, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with coffee or tea. Consider serving it alongside other American recipes like Mildred's Chocolate Pie for a delightful brunch spread.
Storage & Reheating
Allow the coffeecake to cool completely before storing. You can keep it covered at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place in a preheated oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Cinnamon Coffeecake contains roughly 44 calories, with 0g protein, 10g carbohydrates, and 0g fat.
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 instead of canned?
Yes, you can use frozen peaches if fresh or canned are not available. Just make sure to thaw and drain them before chopping and adding to the batter. They might add a bit more moisture, so you may want to adjust the liquid ingredients slightly.
Can I make this coffeecake gluten-free?
Absolutely! You can substitute the bakery style cinnamon swirl mix with a gluten-free cake mix. Just ensure that the other ingredients, including the canned peaches, are also gluten-free. This way, you can enjoy a delicious gluten-free version without compromising on flavor.
How do I know when the coffeecake is done baking?
To check if the coffeecake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the coffeecake is ready. If the toothpick comes out wet with batter, give it a few more minutes in the oven and check again.
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).