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peach chip coffee cake

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Private Recipe by
Chrystal Cackler
Huntsville, AL

From a Hershey's cookbook.

yield 8 -10
cook time 10 Min
method Microwave

Ingredients For peach chip coffee cake

  • 1/3 c
    peach preserves
  • 2 c
    16 ounce can peach slices, well drained
  • 1/4 c
    maraschino cherries, drained
  • 1 1/2 c
    all purpose flour
  • 1/2 c
    sugar
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    cinnamon
  • 1/2 c
    butter
  • 1/2 c
    milk
  • 1
    egg, slightly beaten
  • 1/2 tsp
    vanilla
  • 1/2 c
    semi sweet chocolate mini chips

How To Make peach chip coffee cake

  • 1
    Cut wax paper to fit bottom of 1 1/2 quart micro proof tube pan; place in pan. Spread peach preserves evenly over bottom of prepared pan; arrange peach slices and cherries in decorative design over preserves.
  • 2
    Combine flour, sugar, baking powder, salt, and cinnamon in large mixing bowl. Cut in butter until mixture resembles fine crumbs. Combine milk, egg, and vanilla; add to dry ingredients, stirring until blended. (Batter will be slightly lumpy.) Add mini chips. Spread batter carefully over fruit; cover pan loosely with sheet of wax paper.
  • 3
    Microwave on inverted saucer or microwave rack on high (full power) for 7-9 minutes, rotating 1/4 turn every 3 minutes of cooking time, or until cake tester comes out clean. Let stand 10 minutes. Loosen cake from side of pan. Invert onto serving plate; remove wax paper. Serve warm.
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