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Peach Coffee Cake Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook50 m
  • Ready In1 h 5 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
  • 2In 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.
  • 3In 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.
  • 4Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Ingredients
  • 12 servings
  • 299 cals
  • 1 (29 ounce) can sliced peaches, drained and chopped
  • 1/4 cup brown sugar
  • 1/2 tablespoon cornstarch
  • 3 tablespoons vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 2 lemons, zested
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    299
    15%
  • Fat:
    13.5
    21%
  • Carbs:
    42.9
    14%
  • Protein:
    3.2
    6%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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