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Peach Coffee Cake
Use fresh or frozen peaches to make all of tour breakfast dreams come true. This cake is perfect for tea time too. It's an old fashioned recipe that will quickly become a an all time favorite.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
8
Servings
Author:
Carlee
Ingredients
Cake
¼
cup
butter
softened
½
cup
granulated sugar
1
large egg
¾
cup
milk
1
teaspoon
vanilla extract
2
cups
all purpose flour
2
teaspoon
baking powder
½
teaspoon
salt
2
cups
peaches
chopped
Topping
¾
cup
granulated sugar
4
Tablespoons
all purpose flour
2
Tablespoons
butter
Instructions
Preheat oven to 350° F and grease a 9" pan. (I used my cast iron skillet, but a 9-inch cake pan would work as well.)
Mix together butter and sugar.
Add egg and mix until smooth.
Pour in milk and vanilla and combine.
In a separate bowl, mix together flour, salt and baking powder. Fold into wet ingredients until incorporated.
Spread into greased pan. Top with peaches and press lightly into batter.
Mix topping ingredients in a small bowl until coarse and crumbly. Sprinkle over top of peaches.
Bake at 350°F for 40-45 minutes. The sugar should form a crust and the cake should be cooked through.
Cool slightly before cutting and serving. Can be served warm or at room temperature.
Notes
Cover leftovers and store at room temperature for a few days. Freeze for longer storage.
Nutrition
Serving:
1
slice
|
Calories:
363
kcal
|
Carbohydrates:
63
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
48
mg
|
Sodium:
344
mg
|
Fiber:
2
g
|
Sugar:
35
g
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