Luscious Peach Coffee Cake Recipes

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.

PEACH COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and prepare a springform pan with non-stick spray.
• In a small bowl, combine the flour, baking powder and cinnamon. Set aside
• In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla until smooth.
• Then add to the dry ingredients and mix well.
• Fold in the sliced peaches and pour the batter into your pan.
• In a small bowl, add the sugar and molasses, mix until crumbly. Chop the butter into chunks and pour into the bowl. Add your flour and using a fork, cut the butter until the mixture is chunky and crumbly.
• Add crumble topping to top of batter.
• Bake for 50-60 minutes, test with a toothpick and it's done when your toothpick is clean.
• Mix the powdered sugar, milk and cinnamon well to make the glaze.
• Pour glaze over the cake after it's cooled. Enjoy!

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.

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.

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-FILLED COFFEE CAKE

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.

LUSCIOUS PEACH COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined.
• Spread 3 3/4 cups of batter into a greased 15 x 10 baking pan.
• Carefully spoon pie filling to within 1" of edges.
• Spoon remaining batter over filling.
• Bake at 350º for 20 to 25 minutes or until a toothpick inserted near center comes out clean (cover loosely with foil if edges brown to quickly).
• Cool on a wire rack.
• In a small bowl, combine the icing ingredients. Drizzle over coffee cake.