Best 20 Peach Coffee Cake Recipes

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.

PEACH COBBLER COFFEE CAKE

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.

CREAMY PEACH COFFEE CAKE

Steps:

• In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan., In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. , Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.

SOUR CREAM-PEACH COFFEE CAKE

Steps:

• Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
• Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
• Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

PEACH JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
• Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.
• Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE

Steps:

• For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PEACH-SOUR CREAM COFFEE CAKE

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.

PEACH COFFEE CAKE

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.

WONDERFUL CREAM CHEESE PEACH COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch pan.
• In a bowl, combine flour, sugar and salt.
• Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
• Add in baking powder, eggs and vanilla to the remaining crumb mixture.
• Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
• Spread evenly into prepared pan.
• Bake for 20-25 minutes.
• For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
• Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
• Fold in peaches; spread evenly over cake.
• To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
• Bake for 30-35 minutes longer, or until set.
• Serve warm.
• Delicious!

PEACH COFFEE CAKE

Steps:

• 1. Preheat oven to 325 degrees. Spray spring-form or 9 x 9 pan with nonstick baking spray. In medium bowl whisk together 2 cups flour, baking powder, baking soda and salt.
• 2. Using mixer cream butter and sugar until light and fluffy. Turn mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in flour mixture in three intervals.
• 3. Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with rest of the batter.
• 4. In medium bowl combine 1/3 cup flour, brown sugar, rolled oats and cinnamon. Using pastry knife cut in butter until mixture is crumbly. Sprinkle over cake.
• 5. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow cake to cool slightly before removing spring form sides.

PEACH-ALMOND COFFEE CAKE

Steps:

• Heat oven to 375°. Spray round pan, 8x1 1/2 inches, with cooking spray. Mix milk, egg, oil and almond extract in large bowl until smooth. Stir in Bisquick and sugar until Bisquick is moistened (batter will be lumpy). Spread batter in pan.
• Mix peaches and yogurt; spoon onto batter. Swirl lightly with knife. Sprinkle with brown sugar and almonds.
• Bake 25 to 30 minutes or until toothpick inserted in cake near center comes out clean. Serve warm or cool. Store covered in refrigerator.

AVON'S END OF SUMMER SUNDAY MORNING PEACH COFFEE CAKE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking pan.
• Mix together 1/2 cup brown sugar, maple syrup, peach yogurt, banana, 1/4 cup melted butter, egg, and oats in a large bowl until well blended. Allow mixture to rest until the oats have softened, 10 to 20 minutes. Combine all-purpose flour, 3/4 cup whole wheat flour, baking powder, baking soda, 2 teaspoons cinnamon, and salt in a bowl. Stir the flour mixture and peaches into the banana mixture until just combined. Pour the mixture into the prepared baking pan.
• Mix the pecans, 1/2 cup whole wheat flour, 1/4 cup brown sugar, 1/4 cup melted butter, and a pinch of cinnamon in a bowl. Spread pecan mixture over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

PEACH COFFEE CAKE (MOM'S RECIPE)

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.

SKINNY BLUEBERRY-PEACH COFFEE CAKE

Steps:

• Preheat oven to 350° F. Lightly coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
• In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
• Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
• Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.

PEACH STREUSEL COFFEE CAKE

Steps:

• Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note).
• To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
• To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
• Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
• Note: If using a glass baking dish, reduce the oven temperature to 325°F.

PEACH STREUSEL COFFEE CAKE

Steps:

• Make streusel; in a small bowl mix flour, brown sugar and cinnamon, cut in margarine until it resembles crumbs, add pecans if desired. Cover and chill while making the cake.
• Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, margarine and 1 1/4 cup of the flour. Beat on medium speed, scraping bowl frequently, for 2 minutes. Stir in remaining flour.
• Drop half of the batter by tablespoonfuls into a greased 8x8x2 or 9x9x2 inches square pan, spreading batter to edges; arrange drained peaches over batter, sprinke half of the streusel over the peaches/batter. Drop the remaining batter by tablespoonfuls into pan evenly, sprinkle with remaining streusel. Cover, let rise in a warm place until double, about an hour.
• Heat oven to 350°, uncover and bake until golden brown, 30 - 35 minutes, cool in pan on wire rack or loosen coffee cake, remove from pan to wire rack and let cool.
• Mix the reserved 1 tablespoon and 1 teaspoon syrup from the peaches with 1/2 cup powdered sugar into a glaze, drizzle over coffee cake while still warm.

PEACH COBBLER COFFEE CAKE RECIPE - (4.5/5)

Steps:

• 1. 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. 2. Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling. 3. For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter. 4. Bake at 350° for 70-75 minutes or until a toothpick inserted near 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.

PEACH COFFEE CAKE

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.

GERMAN PEACH COFFEE CAKE

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 PIE COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray, set aside. In a large bowl, with an electric beater on medium speed, beat 1-1/2 cups sugar and 1 cup butter until creamy. Beat in eggs one at a time, mixing well after each addition. Add 3 cups flour, the baking powder, and vanilla; beat well. Spread half of the batter in prepared baking pan. Spoon pie filling evenly over cake batter, leaving a 1/2-inch border around edge. Drop remaining batter by tablespoonfuls over pie filling. Using a wet knife, carefully spread batter over pie filling, covering filling completely. In a small bowl, combine remaining 1/4 cup sugar, 1/4 cup flour, 2 tablespoons butter, the pecans, and nutmeg until well mixed and crumbly. Sprinkle evenly over top of cake. Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Allow to cool then cut and serve, or cover until ready to serve.