Fresh Peach Crumb Coffee Cake Recipes

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CRUMB COFFEE CAKE WITH PEACH PRESERVES



Crumb Coffee Cake with Peach Preserves image

Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!

Provided by Bibi

Categories     Desserts     Cakes     Peach Cake Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
⅔ cup softened unsalted butter
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¾ cup peach preserves
½ cup finely chopped almonds
⅓ cup light brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
  • Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
  • Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
  • Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
  • Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
  • Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 65 g, Cholesterol 51.9 mg, Fat 15.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 374.8 mg, Sugar 43.7 g

PEACH COFFEE CAKE II



Peach Coffee Cake II image

This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....

Provided by Cookin_Queen

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 15

1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
  • In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
  • Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g

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