What isn’t to like? Fresh peaches combined with cinnamon baked over cake. This coffee cake is one of my favorite ways to use fresh peaches. It can be served as a dessert, with breakfast or a weekend brunch.
It’s a recipe Mom found in a Betty Crocker cookbook and it is a cake she baked often. She used a boxed baking mix. I’ve revised the recipe because I wanted to use ingredients I had on hand and were less expensive.
- 2/3 cups of sugar
- 2 to 3 heaping teaspoons of cinnamon
- 6 to 7 large peaches (14 small) cut up
Cut up the peaches and place in a bowl. Add the sugar and cinnamon. Mix well. Let set at room temperature while you make the cake and topping.
- 8 tablespoons of sugar
- 1 teaspoon of cinnamon
- 8 tablespoons of flour mixed with a pinch of salt and a pinch of baking powder
- 4 tablespoons of butter
Put the ingredients into a bowl and mix. Blend in the butter with a pastry cutter or two knifes until the mixture is crumbly. Set aside while you mix the cake batter.
- 2 cups of all-purpose flour
- 3 teaspoons of baking powder
- ¾ teaspoon of salt
- 2 tablespoons of sugar
- 1 egg
- 2/3 cup of milk
- 4 tablespoons of melted butter
Heat the oven to 400 degrees F. Butter, grease or spray with pan release a 13x9x2 inch baking pan.
Measure the flour, baking powder, salt and sugar into a mixing bowl. Mix together using a fork or whisk. Add the egg, milk and melted butter. Blend together and beat about 30 seconds. Spread the cake batter evenly in the prepared baking pan. Spread the peaches and the juice evenly over the batter. Sprinkle on the topping. Bake the coffee cake for 35 to 40 minutes.
Apricots or plums can be used for this cake.
A couple of cans of peaches can be used if you do not have fresh peaches.
Chopped nuts can be added to the topping or ground nuts to the cake batter.
A teaspoon or less of vanilla improves the cake batter.
A pinch is about 1/8 of a teaspoon.