How do you get your icing to look so good on the cake? Spray bundt pan with nonstick cooking spray and set aside. But like others, mine didn’t look as good as the pictures. Place the peach slices on a greased baking sheet; Roast peaches for 15 – 20 minutes until they just start to brown at the edges. This is the best cake recipe I’ve ever used. Peach Cobbler Coffee Cake. Arrange half of the peaches on top (including any juices!). Mix the … Let sit for 5 minutes. So I decreased the added liquid (milk) to keep the bundt cake on the denser and more compact side. This Peach Cobbler Coffee Cake combines rich, moist cake with delicious fresh peaches and a sweet cinnamon drizzle. Or possibly from the really juicy fresh peaches I used? I have just popped this cake in the oven, and the batter was super delicious. Grease a 10” bundt cake pan with cake release or grease with shortening then dust with flour. Pour another 1/3 of cake batter evenly on top, followed by the rest of the peaches. It’s thick and there’s quite a lot of it. Add the 5 tablespoons of melted butter and blend well with the fork. I got distracted here. Preheat the oven to 350 degrees Fahrenheit. We haven’t tested it! Made this cake last week and it was an absolute delight. Preheat oven to 325 degrees F. Grease bundt pan with shortening. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Directions. As I was cleaning up my inbox the other week, I stumbled upon it and felt silly that I never got around to trying it WITH APPLES! For streusel, in medium bowl, mix sugars into melted butter. For the Cake: Preheat oven to 325 degrees F. Grease and flour a large bundt pan (12 cup). Sprinkle the crumb mixture evenly over the peach slices. Grab a cookie, take a seat, and have fun exploring! The first time I made this cake I was skeptical because I thought I would ruin It by having only frozen peaches. While the cake is cooling melt the remaining butter and stir in the 1/4 cup of sugar and the cinnamon. Bake for 40 to 45 minutes, until the cake is firm and top is browned. Finally, cover with remaining cake batter. In the bowl of a stand mixer with the paddle attached, cream together the 1 cup of butter and 2 cups of the sugar until light and fluffy. Thank you for sharing this with everyone who loves to bake. After so many summers filled with peach desserts, those sweet, juicy fruits are so associated with the season for me. And, of course, I love trying familiar flavors in new ways, which leads us to this Peach Cobbler Coffee Cake. Stir together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. We haven’t tested it but you can use our post on Cake Pan Sizes & Conversions to help calculate how much batter to use for different sizes. I have never had a bundt cake fall apart so much. Hi Sally, I baked this today in my Nordic Ware 10 cup capacity bundt pan. I used Bakers Joy spray, and then a pastry brush to get into all the nooks & crannies, then coated it with a dusting of flour(a trick I learned from Orson Gygi). Hairy peaches (shutters). Remove from the oven and let cool. This is a recipe from a reader with slight variations and adjustments. Cooling in the hot pan, it continues to cook . Toss peaches with remaining 2 tablespoons flour to coat. Or the lingering cinnamon swirl. BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. I also measured using grams, and it turned out fantastic. Grease a bundt pan well and set aside. So good, I took half of it home with me. Pour the wet ingredients into the dry ingredients, add the milk, and beat on low-medium speed it all until the batter is completely combined. Then add the vanilla. Remove the bowl from the stand and using your fingers to separate the peaches, drop them into the batter and fold them in to evenly distribute. I was wondering if you could cut the oil by substituting applesauce for some of it? Add the peaches and toss to coat. I though both would fail but this recipe is great. Also, how would it affect baking time? Cut a bunch of peeled peaches into chunks, mix them with a bit of sugar and a good dose of cinnamon, then layer into the bundt pan with the cake batter. In a large bowl, sift the cake flour, baking soda, and salt. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Hi Tia, We don’t recommend the switch, but you can absolutely try. Heat oven to 325 F. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Hi Thomas, I’m so glad that this cake was s hit! Add the eggs, one at a time, beating well between each addition. That baby was gone before I could even get coffee made to go with it! Bake 60-70 minutes or until toothpick inserted … Pour mixture evenly into a 15-cup (10 1⁄2-inch) Bundt pan that has been heavily … I’m unsure how much to use whether it’s creamed butter or melted butter. Add the eggs, one at a time. Serve Peach Crumb Coffee Cake with fresh peaches and other fruit for a mouthwatering breakfast. Icing: Do you think I can make this in a loaf pan (or two) if I watch the time? I don’t buy boxed cake mixes because to me they just don’t hold up as well as this recipe. Peach Coffee Cake. Box Yellow Cake Mix • 3/4 C. Peach Juice • 3 Whole Large Eggs • 1/2 C. Diced Fresh Peaches • 4 Oz. thanks!! Add eggs, two at a time, beating after each addition. I owe that to the super juicy nature of peaches; they released so much juice which made it more cakey than I’d like. gina 12 of 20 Peach Coffee Cake II. Thank you for sending me your favorite recipes. When I first tested the recipe, I felt that the cake wasn’t quite dense enough. THIS WAS AWESOME!!! It domed over the top of the pan at least 3 inches. Bake in the preheated oven for 55 – 60 minutes until a, Let cool on a wire rack for 20 minutes, then unmold to cool completely. In a separate bowl, combine the flour and baking powder. Add the sugar, beating at medium speed until mixture is … I followed the recipe exactly, though I used frozen peaches from our summer haul. Mix the remaining sugar, peaches, and cinnamon together in a medium bowl. I’ve shared recipes on the blog for peach blackberry pie, low sugar peach blackberry jam and today I’m sharing a peach recipe for cake. I made this last Summer for Foodie friends. Kids love it too. I’m planning to make this tomorrow but was hoping you could help answer a couple questions for me before I do! Turned out so good, everyone loved it and it was even better a couple days later. We use cookies to ensure that we give you the best experience on our website. Finally I learned just how good peaches and proscuitto are together. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. Thanks so much. Mixing on low add the flour in three additions alternating with the sour cream in two, beginning and ending with the flour until just mixed. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days. The tender, sweet cake was good on its own, but when you fill it with chunks of ripe peaches and hint of cinnamon, it’s a pretty incredible combination of flavors. Roasting brought out the intense taste of the fruit and added a bit of charred flavor that was welcome. It’s one of my favorites, so I’d love for you to try it again. Stir in the peaches by hand. the Brown butter icing was so delicious. I followed the directions exactly, so I don’t know what could have gone wrong. 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