peach pie coffee cake
(1 rating)
Here is another good Peach recipe. This is great to have on hand for when the ladies drop by for coffee, fun and gossip. This particular recipe doesn't use fresh peaches so the last time that I made it, I did. After peeling the peaches, cutting them up and cooking them with sugar on the stove, I decided that it was a lot easier to use the peach pie filling out of a can, and you can hardly tell the difference...Hope you will enjoy.
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(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr
Ingredients For peach pie coffee cake
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1 3/4 csugar, divided
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1 cplus 2 tbs.softened butter, divided
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3 lgeggs
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3 1/4 call purpose flour, divided
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2 tspbaking powder
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1 tspvanilla extract
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1 (21oz) canpeach pie filling
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1/4 cchopped pecans
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1/4 tspnutmeg
How To Make peach pie coffee cake
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1Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray, set aside. In a large bowl, with an electric beater 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. Spread half of the batter in 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. In a small bowl, combine remaining 1/4 cup sugar, 1/4 cup flour, 2 tablespoons butter, the pecans, and nutmeg until well mixed and crumbly. Sprinkle evenly over top of cake. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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