Easy Peach Coffee Cake
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Easy Peach Coffee Cake
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Easy Peach Coffee Cake is the perfect dessert! Fresh or frozen peaches in a delightfully moist and flavorful coffee cake, fit for any occasion.
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Ingredients
PEACHES
- 4 peaches, halved, pitted, and cut into ½ inch wedges, OR frozen sliced peaches
- 3 tablespoons sugar
- ½ teaspoon salt
TOPPING
- ½ cup all purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon Cinnamon, ground
- ¼ teaspoon salt
- 3 tablespoons unsalted butter melted
CAKE
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup sour cream
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup peach preserves
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Instructions
PEACHES
- In a bowl combine peaches, sugar, and salt.
- Leave the bowl of peaches to rest on your counter, at room temperature, until peaches release their juice, around 30 minutes.
- Place a strainer or colander on top of a bowl and dump your peaches, and all juice, into the strainer. Give the peaches some time to drain and reserve 2 tablespoons of the juice for the cake you are going to make.
TOPPING
- In a large bowl combine flour, sugar, cinnamon, and salt.
- Add melted butter until clumps form and then set aside.
CAKE
- Preheat your oven to 350 degrees.
- Prepare and grease, with cooking spray or butter, a 9 inch spring form pan.
- In another bowl, using a whisk, combine flour, sugar, baking powder, and salt.
- In another bowl combine sour cream, eggs, melted butter, vanilla, almond extract, and reserved peach juice. Whisk until totally blended.
- Now, add flour mixture to sour cream mixture and stir until just combined. Do not over mix. The batter will be thick.
- Add peach preserves to your batter and again, stir until incorporated. Do not over mix. It is expected that some chunks of the peach preserves will be noticeable.
- Pour your batter into your spring form pan and spread the batter, as evenly as possible.
- Arrange your sliced peaches in a circle, all over top of the batter, starting at the outer edge, overlapping your peaches a little, as required, to form a circular or spiral pattern or another pattern of your choosing.
- Sprinkle your topping all over top of the peaches.
- Bake until topping is golden brown and toothpick inserted in center of cake comes out with only a few crumbs attached, 45 to 50 minutes. Don't forget to rotate your pan halfway through baking.
- Place your pan on to a wire rack so the cake can cool completely, about 2 hours.
- Take a thin knife between the cake and the side of your spring form pan and then release the side of the pan and slide cake on to a serving plate.
- Slice and serve with whipped cream, ice cream and caramel sauce if desired. Enjoy!
Notes
- Recipe has been adapted from CooksCountry.com
Nutrition Information
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Calories
305kcal
(15%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
54mg
(18%)
Sodium
438mg
(18%)
Potassium
127mg
(4%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
474IU
(9%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 438mg | 18% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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