Moist Peach Coffee Cake
- Desserts
Description
The cake is moist and tender, with fresh peaches throughout and a sweet, caramelized topping that adds just the right amount of richness. Be sure to use ripe, flavorful peaches, since they are the star of the recipe. I bake mine in a 10-inch springform pan, but a round cake pan or 9-by-9-inch baking dish will also work. Bake at 350.
Yields one 10inch round cake pan, 6-8 servings.
Ingredients
1 1⁄2 cups Brown sugar
2⁄3 cup melted butter or oil
1 egg
2 teaspoons vanilla
1 1⁄4 cups buttermilk
2 3⁄4 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
2-3 Large ripe peaches, sliced or diced
Topping
1 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons soft butter
Instructions
1. Preheat oven to 350.
2. Oil and flour a 10-inch springform pan or round cake pan.
3. In a medium bowl, mix the brown sugar, melted butter, egg, buttermilk, and vanilla.
4. In another bowl, mix flour, cinnamon, and baking soda.
5. Slowly add flour to wet ingredients until combined. Do not overmix.
6. Pour batter into the greased and floured pan. Top with sliced peaches; fill in the entire
top, and press the peaches into the batter just a bit.
7. Make the topping in a small bowl; pour all over the top of the peaches.
8. Bake until golden, sugar has caramelized, and the center is no longer jiggly, about an
hour. Cake will be moist, so the toothpick trick doesn’t work.
9. Serve warm or cold with whipped topping and diced fresh peaches.
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