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Peach Coffee Cake

(4 Votes)
SERVES
12
COOK TIME
55 Min

Wanna show them some real Southern hospitality? The next time friends come over for dessert, serve some Peach Coffee Cake with a tall glass of refreshing iced tea.

What You'll Need:
  • 1 3/4 cups sugar, divided
  • 1 cup plus 2 tablespoons (2 sticks) butter, softened and divided
  • 3 eggs
  • 3 1/4 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 (21-ounce) container peach pie filling
  • 1/4 cup chopped pecans
  • 1/4 teaspoon ground nutmeg
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray, set aside.
     
  2. In a large bowl with an electric mixer 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.
     
  3. Spread half the batter into 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.
     
  4. In a small bowl, combine remaining sugar, flour, and butter, the pecans, and nutmeg, until well mixed and crumbly. Sprinkle evenly over top of cake.
     
  5. 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.
Note

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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made with granny smiths, very good and we loved the nutmeg

i only have 2 cups of all purpose flour, can i mix 1 1/4 cups of whole wheat flour? or do i have to use 3 1/4 cups of whole wheat? what happens if i mix it? will it taste the same?

Yes, you can mix the whole wheat flour with the white flour. It will not make a difference in taste, but it might give it a slightly darker color.

I made this with berry pie filling and used a crumb topping ( brown sugar, flour and a stick of margarine like you would apple pie) and it was great!!!!

Maybe it was just my oven, but 55 minutes baking time was way to much. It was VERY dry. So I can not give a very good review at this time. I will try again and start checking with a toothpick after 35 minutes. (I used cinnamon, we're not fans of nutmeg)

I love this recipe, however, my family didn't especially like the nutmeg. So, I made another one using cinnamon instead, and they loved it, begging for more.

I would think that if a person did not have the Peach Pie Filling on hand that they could use a can of Peaches and just thicken the juice with a couple TBSPs of Corn Starch. In fact I am going to try it tomorrow and if it doesn't work I will come back on tomorrow.

If you'd like to substitute fresh peaches instead of canned, try using 6-8 ripe peaches sliced thin and pits removed, cup granulated sugar, tsp. cinnamon,1 tsp. vanilla and 2 tbsp. melted butter. Combine all of these ingredients in a bowl and mix well. Let us know how it works for you, and happy baking!

Thanks for this, I just finished cutting up some fresh peaches, and thought this would be a great recipe to make, and take to work.

How much fresh peaches should I substitute? Please help - I would like to make this while peaches are fresh.

Why not just add a few fresh peaches to the canned pie filling?? Sounds good to me. Also, I would add a little cinnamon .

Take the peaches out of pie filling and replace with fresh peaches.

Anybody have an idea as to how to make this with fresh peaches now that they are in season. I LOVE things made with fresh peaches but don't care too much for canned filling. Thanks

How much more peach filling would you use? Thanks for your time. :-)

Great coffee cake - old fashioned kind, not overly sweet like the ones you buy. I would use more peach filling next time.

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