Peach Pie Coffee Cake

Linda Griffith


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.

★★★★★ 1 vote
10 Min
1 Hr


1 3/4 c
sugar, divided
1 c
plus 2 tbs.softened butter, divided
3 large
3 1/4 c
all purpose flour, divided
2 tsp
baking powder
1 tsp
vanilla extract
1 (21oz) can(s)
peach pie filling
1/4 c
chopped pecans
1/4 tsp


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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts