Peach Coffee Cake Recipe

Make a Quick and Easy Coffee Cake
Made with Fresh OR Canned Peaches

This Peach Coffee Cake Recipe is simple and quick to make for even the most inexperienced baker!

I made this peach cake yesterday, and my family loved it!

I served it warm with a dollop of whipped  on top ... so yummy!

I made this coffee cake with fresh peaches, but canned peaches and frozen peaches should work equally well.

Ingredients

FOR THE CAKE

3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. ground cinnamon
6 large size peaches (or equivelant)

FOR THE TOPPING

4 tbsp. butter, softened
1 1/4 cup rolled oats
1/4 cup granulated sugar
2 tbsp. all-purpose flour
whipping cream or ice cream, optional

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Directions

FOR THE CAKE

Peel, pit and chop the peaches (see pictures).

In a large size bowl, using an electric mixer, combine the butter and the sugar, then add the lightly beaten eggs and the vanilla extract, and continue to mix until well combined and smooth.

Add the flour and the baking powder, and continue to mix, just until combined (do not over-mix).

Spoon the batter into a greased (I used non-stick cooking spray), 10" spring-form pan, and smooth the surface with a spatula (see pictures).

Arrange the prepared, chopped peaches evenly over the batter in the pan.

FOR THE TOPPING

In a small bowl, combine the oats, sugar and the flour with a fork.

Stir in the butter, and mix until mixture resembles coarse crumbs.

Spread the crumbs evenly over the peaches in the pan (see pictures).

Bake at 350 degrees for about 50 - 60 minutes, or until golden brown.

Serve warm with a dollop of whipping cream, ice cream, dessert topping or Greek yogurt.

Individual coffee cake servings can also be heated (or re-heated) in the microwave oven...tastes just like it came out of the oven minutes ago:)

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