Luscious Peach Coffee Cake Recipes

CRUMB COFFEE CAKE WITH PEACH PRESERVES

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.

PEACH COFFEE CAKE II

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.

LUSCIOUS PEACH COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined.
• Spread 3 3/4 cups of batter into a greased 15 x 10 baking pan.
• Carefully spoon pie filling to within 1" of edges.
• Spoon remaining batter over filling.
• Bake at 350º for 20 to 25 minutes or until a toothpick inserted near center comes out clean (cover loosely with foil if edges brown to quickly).
• Cool on a wire rack.
• In a small bowl, combine the icing ingredients. Drizzle over coffee cake.

PEACH COBBLER COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
• Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
• Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
• Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
• Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
• Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
• Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
• Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.