PEACH COBBLER COFFEE CAKE
"Absolutely delicious," is how our Taste Testers described this comforting coffee cake that features peaches and a delectable frosting. Serve it warm for an extra-special treat. -Virginia M Krites, Cridersville, Ohio
Provided by Taste of Home
Time 1h35m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined., Pour half the batter into a greased 13x9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. , For topping, combine brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over coffee cake.
Nutrition Facts : Calories 666 calories, Fat 28g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 437mg sodium, Carbohydrate 95g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
PEACHES AND CREAM COFFEE CAKE
From Betty's Soul Food Collection... This coffee cake is a real peach, bubbling with rich, velvety cream cheese, sweet peach pie filling, and just enough lemon for zing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
- In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
- Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
- Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 42 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 26 g, TransFat 1 g
PEACH COBBLER COFFEE CAKE
This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping.
Provided by Land O'Lakes
Categories Coffee Cake Peach Fruit Breakfast and Brunch
Yield 15 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350°F.
- Combine all filling ingredients in bowl; set aside.
- Combine all topping ingredients in another bowl until mixture resembles coarse crumbs; set aside.
- Combine sugar and 1 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, sour cream and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth.
- Spread half of batter into greased 13x9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping.
- Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
- Stir together powdered sugar and enough milk in bowl for desired glazing consistency. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 530 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 440 milligrams, Carbohydrate 80 grams, Fiber 2 grams, Sugar grams, Protein 6 grams
PEACH COFFEE CAKE
A deliciously moist coffee cake that's loaded with sweet peaches and topped with the most amazing cinnamon sugar streusel that will knock your flip-flops off!
Provided by Maegan - The BakerMama
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lightly grease and flour a round springform pan and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, sour cream and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add the flour mixture to the mixer and beat on low speed until combined. Stir in 2 cups of the chopped peaches. Spread batter evenly into prepared springform pan. Sprinkle with remaining 1/2 cup chopped peaches.
- In a medium bowl, stir all the streusel ingredients together with a fork until a crumbly mixture forms. Sprinkle over cake batter.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely before removing the sides of the springform pan and serving.
SWEET PEACH CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
- Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
- For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
PEACH COFFEE CAKE
This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches.
Provided by David
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
- In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
- In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 42.9 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 138.1 mg, Sugar 29.1 g
GERMAN PEACH COFFEE CAKE
This is an old recipe I got when I was in 4-H. It is a rich yeast raised coffee cake that won a blue ribbon at the county fair. Prep Time includes time for the dough to rise.
Provided by Kathie Carr
Categories Sweet Breads
Time 3h25m
Number Of Ingredients 17
Steps:
- 1. For yeast dough, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 2. Punch dough down. Divide in half and press each half into a greased 11 by 7 inch baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.
PEACH COFFEE CAKE II
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
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
PEACH COFFEE CAKE
Make and share this Peach Coffee Cake recipe from Food.com.
Provided by stephanief
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grease & flour 9x13 pan.
- Mix 2/3 cup cake mix with sugar, nuts and butter until crumbly.
- Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy.
- Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture. Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture.
- Bake 350 for 30 to 40 minutes.
Nutrition Facts : Calories 1304.3, Fat 62.1, SaturatedFat 21.9, Cholesterol 217.4, Sodium 1078.6, Carbohydrate 179, Fiber 6.5, Sugar 130, Protein 16.1
BRAIDED COFFEE CAKE
Combining two recipes had a wonderful result in a delicious coffee cake which I serve often to friends and family.-Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 30m
Yield 12-14 servings.
Number Of Ingredients 2
Steps:
- Roll dough into a 14x11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts :
PEACH COFFEE CAKE (SWEET DOUGH)
A recreation of my German grandma's recipe. Her preference was for Libby's brand peaches. When I can't find those, I use the most tender peaches I can get.
Provided by Antone
Categories Yeast Breads
Time 4h
Yield 2 cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- This dough is a basic sweet dough. I use it for cinnamon rolls and monkey bread, as well. Combine the milk, yeast, and sugar in a mixing bowl. Let stand for 2 minutes to proof the yeast. Add the egg, butter, nutmeg, salt, and half of the flour. Mix until smooth, then beat for 2 minutes. Stir in enough of the remaining flour to make a soft dough.
- Turn dough onto floured surface and knead just enough to smooth the dough and thoroughly combine ingredients. Kneading makes gluten, so don't overdo it, or you'll lose tenderness. Place in a greased bowl, cover and let rise until doubled, about 1 1/2 hours.
- To assemble, punch the dough down, and divide in half. Roll the dough into discs and spread into the greased pans. Cover and let rise in the pan until doubled, about 1 1/2 hours. Meanwhile, mix the sugars and cinnamon in a bowl. Canned peach slices are usually too thick. Slice them as necessary to get reasonably thin pieces, about 1/2 inch.
- When the cakes are risen, brush the dough with melted butter, and sprinkle with a mixture of sugars and cinnamon. Spread peaches over the top, covering as much dough as possible, and then sprinkle again with the sugar and cinnamon mix. You want a good, thick coating of sugar, to glaze the top.
- Bake in a 350-degree Fahrenheit oven for 20-25 minutes. The coffee cakes should be golden around the edges, but somewhat pasty where risen between the peach slices. Let cool for at least 15 minutes.
Nutrition Facts : Calories 174.3, Fat 5.3, SaturatedFat 3.1, Cholesterol 25.7, Sodium 112.8, Carbohydrate 29.2, Fiber 1.4, Sugar 13.2, Protein 3.3
PEACH COFFEE CAKE
This recipe has been a family favorite for many years. I especially like making it for Christmas.-Barbara Gerriets, Emporia, Kansas
Provided by Taste of Home
Time 1h
Yield 2 coffee cakes.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down, Turn onto a lightly floured surface; divide in half. Roll each portion into a 20x10-in. rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top. , Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet, curving ends to make a "U" shape. With scissors, make cuts every 1-1/2 in., Cover and let rise in a warm place for 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; drizzle over warm coffee cakes. Cool.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 200mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BALTIMORE PEACH CAKE
This subtly sweet yeasted cake topped with fresh peaches is a Baltimore staple. Martha made this recipe on episode 702 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Combine 1 teaspoon sugar and milk in a glass measuring cup. Sprinkle yeast over milk and let stand until foamy, about 5 minutes. Add egg and whisk to combine.
- Whisk together flour, salt, and remaining 1 tablespoon plus 2 teaspoons sugar in the bowl of an electric mixer. Place bowl on mixer fitted with the dough hook. Add milk mixture to flour mixture and beat to combine. Knead dough for 5 minutes. Add butter, piece by piece, and continue to knead until dough is smooth, about 5 minutes. Transfer dough to a buttered bowl, cover with plastic wrap, and set aside in a warm place until doubled in bulk, about 1 hour.
- Punch down dough and remove from bowl. Pat dough into a buttered 13-by-9 1/2-inch rimmed baking sheet. Cover with plastic wrap and let rise for 1 hour.
- Preheat oven to 350 degrees. Arrange peaches on dough in a slightly overlapping pattern and sprinkle with sanding sugar. Bake until golden brown and set in the center, 40 to 45 minutes. Brush peaches with jelly. Let cool in pan on a wire rack for 15 minutes, then remove from pan and cool completely on wire rack.
PEACH-SOUR CREAM COFFEE CAKE
Make and share this Peach-Sour Cream Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h55m
Yield 1 Coffee Cake
Number Of Ingredients 14
Steps:
- Mix together streusel ingredients and set aside.
- In a mixing bowl, cream shortening and sugar until fluffy.
- Beat in eggs.
- Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
- Beat until smooth.
- Pour half the batter into a 9-inch springform pan.
- Sprinkle with 1 cup streusel.
- Top with remaining batter.
- Sprinkle with 1/2 cup streusel.
- Bake at 350 degrees for 30 minutes.
- Place peaches on top of cake; sprinkle with remaining streusel.
- Bake for 30-40 minutes or until cake tests done.
- Let cake cool for 10 minutes.
- Run knife around edges to loosen and remove sides of pan.
MARYLAND PEACH CAKE
Simple, rustic, and a little unexpected, my Maryland Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze. Be sure to watch the how-to video!
Provided by Sam Merritt
Number Of Ingredients 15
Steps:
- Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C). Always stir before checking the temperature.
- Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).
- Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined
- Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.
- Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).
- Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that's about ½"- 1" (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.
- Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven't already and prepare your egg wash by whisking together egg and 1 teaspoon water.
Nutrition Facts : ServingSize 1 serving, Calories 130 kcal, Carbohydrate 23 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 108 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
PEACH-FILLED COFFEE CAKE
Make and share this Peach-Filled Coffee Cake recipe from Food.com.
Provided by Bliss
Categories Breads
Time 1h20m
Yield 1 coffeecake
Number Of Ingredients 8
Steps:
- I believe this came from Good Housekeeping centuries ago.
- 1 1/2 hrs.before, preheat oven to 350°F.
- Grease 13"x9" baking pan.
- In large bowl, mix flour and next 6 ingredients.
- With mixer at low speed, beat until well mixed, constantly scraping bowl with spatula.
- Increase speed to high; beat 4 minutes, occasionally scraping bowl.
- Spread batter evenly in baking pan.
- Arrange peaches in row on top of batter.
- Sprinkle entire top with topping.
- Bake 45-50 minutes until light golden and toothpick inserted in center comes out clean.
- Cut coffeecake into rectangles; serve warm.
- CAN SUBSTITUTE CANNED PEARS.
- TOPPING: In small saucepan over med. heat, melt 1/2 cup butter; remove from heat.
- Stir in: 1 cup all purpose flour, 1 tbs.grated lemon peel, 1/2 cup sugar. Form soft dough.
Nutrition Facts : Calories 3634.2, Fat 206, SaturatedFat 123.1, Cholesterol 1334, Sodium 2631, Carbohydrate 413.2, Fiber 12.9, Sugar 260.4, Protein 50.1
PEACH COFFEE CAKE
A Sinful Coffee Cake that melts in your mouth from the first bite. Great to enjoy with milk in the morning or ice cream at night! Just don't get caught eating more then one bite, this is a good ol' southern recipe!
Provided by bree.fausnaught
Categories Breads
Time 1h40m
Yield 1 Bundt Cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees F and grease your bundt pan.
- Using a hand mixer, or if you have one of those fancy kitchens, a standing mixer, and beat your butter until it is light and creamy.
- Gradually mix in your sugar until you get a light and airy texture.
- Next add your eggs in, one at a time. Make sure each egg is thoroughly mixed in before adding the next egg.
- Go ahead and add in your vanilla and cinnamon.
- Whisk your flour, baking soda, baking powder, and salt in a large bowl.
- Next we're going to add in our flour mixture and our sour cream. Alternate these two ingredients; 1 cup flour, 1/2 cup sour cream, 1 cup flour and so on until you're out of flour and sour cream.
- Now it's time to layer your cake. Add 1/2 of your batter to the greased bundt pan. Then add your peach mixture, spreading it evenly throughout the pan. Top with the remaining batter and smooth.
- Bake on 350 degrees F for 50 minutes to an hour.
- Now this cake is already sweet enough, but who wouldn't want just a little icing on top --.
- Icing:.
- Mix together all of your ingredients: butter, powdered sugar, jam, and vanilla to make a thick rich icing.
- You can either just ice the top of the cake or heat it up in the microwave or on the stove and drizzle it over the top.
Nutrition Facts : Calories 560.7, Fat 28.8, SaturatedFat 17.4, Cholesterol 133, Sodium 410, Carbohydrate 70.8, Fiber 1.4, Sugar 45, Protein 6.2
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