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Vanilla Peach Coffee Cake

August 27, 2012 By Elizabeth@ Pine Cones and Acorns 67 Comments

This post contains affiliate links. 

Good morning friends. This summer the peaches have been plentiful and delicious! As I have been buying them every time I go to the store I have quite a few. So I decided to try a coffeecake recipe that I found on Allrecipes.com.

Vanilla Peach Coffeecake 

Cake Batter

2 eggs

1 cup milk

1/2 cup neutral oil

1 tsp. vanilla extract

1/2 cup sour cream

3 cups flour

1 cup sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking toda

Peach Topping

4-5 large peaches, diced

3 Tbsp butter, melted

11/4 cup brown sugar

1/2-1 Tbsp. ground cinnamon

1/2-1 tsp. nutmeg

4 Tablespoons flour

Icing

1 Tbsp. butter softened

1 tsp. vanilla extract

3/4 cup powdered sugar

2-3 tsp. heavy cream

Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. Beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add the dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.

Peach Filling

In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.

Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished. Let cake cook and then drizzle with icing

Icing

Mix the icing ingredients in a small bowl until smooth. 


This cake is delicious! I loved it! I think that you will to, it is sweet, spicy, moist and taste like a combination of summer and fall. 



NOTE: This recipe is from allrecipes.com, as noted, it is not my recipe. 
For the photos shown, I did change a few things in the recipe, the main change for me was to add MORE of the spices and more of the peach layer. Consequently, I did have to bake my cake for about 15 minutes longer than called for. I also used a dark pan, and as you can see the bottom is a little dark. 

I hope that you try this recipe, and as I always ask if you do please come back and let me know. I would love to hear how yours turned out. Please remember that I am not a professional baker, I am only writing about my experiences with these recipes. If your version of mine or any other recipe out there does not turn out there are MANY reasons why, such as high altitude, wrong size pan, use of different ingredients, your oven temperature is off or many other things. 


Filed Under: Uncategorized Tagged With: cake, Coffeecake, Peach, Vanilla Peach Coffee Cake

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Reader Interactions

Comments

  1. The enchanted home says

    August 27, 2012 at 12:02 pm

    You are cruel Elizabeth…..how great this would go with my cup of coffee!!!!!! Looks AMAZINGLY GOOD!

    Reply
  2. cornercottage says

    August 27, 2012 at 12:35 pm

    Wow, that looks so delicious! The glaze looks gorgeous!

    Reply
  3. Castles Crowns and Cottages says

    August 27, 2012 at 12:56 pm

    There is NOTHING like peaches and vanilla….two of my favorite seasonal tastes! DEAR HEART, my husband goes back to work today and I am here, having quiet and wondering what will be next for me…..BIG HUGS TO YOU MY DEAR! Anita

    Reply
  4. Sunflowers With Smiles says

    August 27, 2012 at 4:08 pm

    Your lovely photos are giving me hunger pains while I am having my coffee. Thanks for sharing.

    Reply
  5. Beverly says

    August 27, 2012 at 8:00 pm

    Um, Yum! Do you think you can push a slice through my monitor? It looks delicious!!!

    Reply
  6. Sunday Taylor says

    August 27, 2012 at 11:03 pm

    That peach coffee cake looks amazing! I will try this one, as I have lots of great peaches. Have a wonderful week and enjoy the upcoming three day weekend!

    Reply
  7. Woodside Park says

    August 28, 2012 at 12:29 am

    You are right! The fruit has been really, really good. Especially the cherries. Have a great week!
    xoxo,
    Loi

    Reply
  8. Ricki Treleaven says

    August 28, 2012 at 2:02 am

    My husband will love you for posting this. I will try baking it over the weekend. Bookmarked it!

    Reply
  9. Snap says

    August 28, 2012 at 3:01 pm

    My mouth is watering. I love peaches and this looks so good.

    Reply
  10. Unknown says

    August 29, 2012 at 2:03 am

    OMG that looks amazing!!! Pinning now for future use!

    Reply
  11. Honey at 2805 says

    August 31, 2012 at 3:09 am

    Looks amazing! Thank you for sharing this yummy goodness at Potpourri Friday! Remember to enter the Home Depot Giveaway!

    Reply
  12. Margo says

    August 31, 2012 at 1:46 pm

    This looks beautiful and delicious!

    Reply
  13. Abramyan Avenue says

    September 1, 2012 at 4:17 pm

    Oh goodness…this looks delicious!! It is definitely going on my must-try list!
    -april

    Reply
  14. Kim @ Savvy Southern Style says

    September 4, 2012 at 1:50 pm

    Oh, I wish I had a slice of this right now. Yummy.

    Reply
  15. Honey at 2805 says

    September 6, 2012 at 7:59 pm

    http://pineconesandacorn.blogspot.com/2012/08/vanilla-peach-coffee-cake.html

    Reply
  16. Pinky at Designs by Pinky says

    September 6, 2012 at 9:14 pm

    I am starving and this looks SOOOOOOOOO good. Thanks for the recipe! XO, Pinky

    Reply
  17. Gail says

    September 6, 2012 at 11:44 pm

    This looks delicious!! Thanks for the recipe.

    Reply
  18. 20 North Ora says

    September 7, 2012 at 3:01 am

    Oh my goodness!! That looks absolutely fabulous!

    Judy

    Reply
  19. 20 North Ora says

    September 7, 2012 at 5:11 am

    That looks absolutely wonderful!! Can't wait to try it!

    Judy

    Reply
  20. Ivy, Phyllis and Me! says

    September 12, 2012 at 3:19 pm

    Hello Elizabeth, What a delicious looking cake, I am certainly going to give this a try this weekend. I will let you know how I get on. I showed the picture to my husband and he asked if I could make it NOW! but I don't have the sour cream so it will have to be the weekend. Thank you for sharing such a lovely cake. Best Wishes Daphne

    Reply
  21. Grace says

    October 20, 2012 at 1:10 am

    Does the time mean 110 minutes for baking? There is a gap between the 1 and 10..or 1 hr and 10 min?
    Thanks
    sweetdesigns001[at]gmail.com
    Ellen

    Reply
  22. Grace says

    October 20, 2012 at 1:10 am

    Does the time mean 110 minutes for baking? There is a gap between the 1 and 10..or 1 hr and 10 min?
    Thanks
    sweetdesigns001[at]gmail.com
    Ellen

    Reply
  23. Elizabeth@ Pine Cones and Acorns says

    October 20, 2012 at 1:44 am

    Hello, just a follow up. The original recipe calls for baking the cake for 50 minutes…as I added a lot more of the peach I had to bake my cake for 1 hr and 10 minutes. I woul recommend checking if after an hour.

    Reply
  24. Unknown says

    November 6, 2012 at 9:00 pm

    That looks sooooo good! Peaches are my favorite thing to eat and bake with. They go so well with spices and in cake. That glaze on the top takes the whole thing right over the edge 🙂

    Reply
  25. Little B says

    January 23, 2013 at 1:42 pm

    You may already know this, but another site is using your picture and recipe: http://easy-cookbook-recipes.com/vanilla-peach-coffee-cake/. This happened to me before & someone was nice enough to let me know, so I figured I'd pay it forward. Looks yummy by the way!!

    Reply
  26. Unknown says

    February 14, 2013 at 5:59 am

    I've just printed this off, if looks could kill this would do just that so yummy, I can't wait to bake this

    Reply
  27. the ones up north says

    March 7, 2013 at 1:10 am

    I just checked that other website that is using your recipe and picture. They at least have you credited at the bottom of the page as the source as of March 2013. Your post is much more fun to read though. This looks delicious. I can't wait to make it and share with a friend!

    Reply
  28. Paige says

    March 14, 2013 at 1:09 pm

    Found this and am dying to make it as I have some peaches in my freezer that need to be cooked. Do I have to use a springform pan? Would a regular pan work?

    Reply
  29. Unknown says

    May 2, 2013 at 12:27 am

    I got one in the oven now. I used fresh strawberries instead of peaches.

    Reply
  30. Unknown says

    May 2, 2013 at 12:28 am

    I have one in the oven right now. I used strawberries instead of peaches. I come back and let you know how it turned out.

    Reply
  31. Unknown says

    May 8, 2013 at 8:43 pm

    Made this for my pastor and his family, and he raved about it. Since I've made 3 moretine for other members of our congregation. This is a fabulous cake. Thanks!

    Reply
  32. Unknown says

    July 3, 2013 at 2:30 pm

    This looks great! At first glance, I thought you did an upside down cake. I don't have a springform pan either, so I might try this recipe on the flip side! Wish me luck, and thank you for the recipe.

    Reply
  33. Erica says

    July 7, 2013 at 6:05 am

    I have a bunch of peaches in the freezer I need to use up. I have no idea how to tell how much would be the equivalent of 5-6 large peaches (they were pretty tiny peaches to begin with.) Do you happen to have an idea of how many cups or ounces it would be?
    Also, to anybody who tried this WITHOUT a springform pan, did it work for you? I don't want to go buy a pan, but I really want to try this recipe! It looks and sounds delicious!

    Reply
  34. Heather.Frost.Hughes says

    July 20, 2013 at 3:23 pm

    Thank you for the great recipe.
    For those asking – I used a normal baking pan & not a spring form pan. It turned out just fine! The baking time was about the same, as well.
    I wish I would have had peaches that were a little sweeter, but that's all I could find.
    I will definitely try out another fruit next time.

    Reply
  35. Unknown says

    July 25, 2013 at 1:38 am

    made this for dessert tonight…. totally AWESOME! I also used a regular pan as my spring load is only 8" and after I poured the cake mix in it looked alittle small.

    Reply
  36. Unknown says

    August 18, 2013 at 1:59 am

    This looked great and tasted even better. I used a 10'' spring form pan as that's what I had on hand. I baked it for 65 minutes. Probably could have gotten away with only 60. But I will definitely be making this again. Thanks for the recipe.

    Reply
  37. Unknown says

    August 26, 2013 at 12:12 pm

    I just selected 3 of U'r recipes & supposedly posted to my F/B pg but only 1 was posted & now I can't find them listed here, this 1 which was posted, fruit puff & can't remem. 3rd. How can I see more of U'r recipes?

    Reply
    • Elizabeth@ Pine Cones and Acorns says

      August 31, 2013 at 10:00 pm

      Gale I do not know what the problem is with my pin it button. If you tell me what you are looking for I will send you the links.

      Reply
  38. Martha says

    September 6, 2013 at 9:49 pm

    Can you use frozen peaches, thawed?

    Reply
  39. Martha says

    September 6, 2013 at 9:51 pm

    Can you use frozen peaches, (thawed)

    Reply
  40. Unknown says

    July 24, 2014 at 5:21 am

    Can I use yogurt, instead of sour cream?

    Reply
  41. Unknown says

    July 24, 2014 at 5:22 am

    Can I use yogurt instead of sour cr?

    Reply
  42. Unknown says

    July 24, 2014 at 5:24 am

    How about yogurt instead of sour cr?

    Reply
  43. Elizabeth@ Pine Cones and Acorns says

    July 24, 2014 at 3:36 pm

    To be honest, I have no idea as I have never used yogurt in this recipe.

    Reply
  44. Unknown says

    August 28, 2014 at 2:32 am

    I just made this and it is amazing. The only thing I added was roasted pecans bore baking and I used fresh cut peaches. Amazing

    Reply
  45. Sharon Dow says

    December 25, 2014 at 4:31 pm

    This recipe was a complete failure for me and I'm a seasoned cook. It's been in the oven for over an hour and a half and is still runny in the middle. Christmas morning bummer!

    Reply
  46. Anonymous says

    August 17, 2015 at 12:08 am

    Mines in the oven right now, can't wait to eat it!

    Reply
  47. Julie says

    August 26, 2015 at 9:44 am

    I cooked this for 80 minutes. The center is still liquid. I think the icing is completely unnecessary.

    Reply
    • Trish says

      August 30, 2015 at 3:05 pm

      The icing goes on after the cake has cooked.

      Reply
  48. Ms. J says

    August 4, 2016 at 11:43 pm

    The flavor of the cake is awesome. I even sprinkled some chopped pecans on top, how ever I had to cook it for 2 hours the center was soggy and caved in once I cut it, the texture of the cake was a bit gummy, perhaps it needed one or two more eggs. The recipe also called for five to six peaches ,which I think were too many. It was more like a cobbler than a cake. And I agree with Julie icing unnecessary. Overall I would make it again with a few minor changes.

    Reply
  49. pharmgirl147 says

    August 29, 2016 at 6:19 am

    I found the spice measurements to be a bit off(I've never seen 2 tsp of nutmeg used in a recipe), so I used 1/2 tsp. The cake tasted wonderful, but the fruit kind of exploded everywhere and I would recommend using a normal pan over a spring form.

    Reply
  50. McMom&Dad says

    September 5, 2016 at 8:48 pm

    Haven't eaten it yet, but will make in a 9×13 next time. Baked right out of the top of the pan. Thank God I put a pie spill tray under it. It has been in the oven forever and till not done on the inside. I have foil round the edges to keep them from browning any more.

    Reply
  51. Thistle Cove Farm says

    February 5, 2018 at 12:47 am

    This looks absolutely amazing! I want to try when summer peaches are at their peak.

    Reply
  52. yamisha123 says

    June 13, 2018 at 1:00 pm

    This looks fabulous, thanks for sharing vanilla coffee cake.

    Reply
  53. Marygoodband says

    July 5, 2018 at 8:20 pm

    I just made this, I added basil. Omg! Just try it. It was so so good!

    Reply
  54. Marygoodband says

    July 5, 2018 at 8:21 pm

    I just made this and added basil. So delicious. Just try it.

    Reply
  55. Unknown says

    August 10, 2018 at 12:18 am

    Mine turned out like soup too. Any ideas? I did use greek yogurt instead of sour cream….

    Reply
  56. Anonymous says

    August 21, 2018 at 1:07 am

    I made this today and it stayed a full 3" high. It was delicious but sure not the same as yours! I will make it again but like others have said, maybe a 9×13 pan.

    Reply
  57. Unknown says

    August 23, 2018 at 2:22 pm

    Looks delicious. Do the fresh peaches need to be peeled?

    Reply
  58. kjmb says

    February 2, 2019 at 3:17 pm

    Success! I used gluten free flour, 2- 15 oz cans of peaches and reduced the brown sugar to 1 cup. I turned oven temp down to 325 after about 45 minutes. It took close to 90 minutes to bake I think. I did a cream cheese glaze for the top and this was wonderful and plenty sweet!

    Reply
  59. Rian says

    August 6, 2019 at 4:31 pm

    I love peaches and this recipe looks fantastic. Thanks for posting it. We go to Ham's Peach Orchard in Terrell, TX in the summer to get our peaches and peach products. I will definitely try this recipe. And you are right about this being a great summer for fruit as our Celeste fig tree outdid itself… and produced an enormous amount of figs this year.

    Reply
  60. Unknown says

    April 15, 2020 at 3:38 am

    I made this for Easter this year and it was delicious but took an hour and a half to bake! Much longer than the recipe stated. Will make again in a different baking pan

    Reply
    • Elizabeth@ Pine Cones and Acorns says

      May 9, 2020 at 12:22 am

      I did not make up this recipe, it is from allrecipes.com I simply made the recipe as stated, and I did not that it took a lot longer to bake.

      Reply
  61. Georgianne says

    May 8, 2020 at 6:04 pm

    I would like to see if you can use frozen peaches thawed, I have some that I fries last year.

    Reply
    • Elizabeth@ Pine Cones and Acorns says

      May 9, 2020 at 12:20 am

      I've never used frozen peaches in this cake, I do not see why you cannot use the. I think I would thaw them to get some of the juice off. You can click the link in the post, the recipe is from allrecipes.com. Thank you

      Reply
  62. Lori says

    September 20, 2020 at 5:03 pm

    I just put this in the oven. I used 5 peaches vs 4 and a 9" regular cake pan. My pan is over flowing and I had to leave about 1/2 cup of the peach topping in my bowl as it was too much. What did I do wrong here? I placed another pan under it as it bakes to catch any over flow and I hope it comes out ok. I'll bake longer and check on it often. Now what to do with the left over topping?

    Reply
    • Unknown says

      October 11, 2020 at 4:07 am

      A springform pan is typically deeper than a regular 2in deep cake pan. So if you are use the same measurements you will need an equivalent size pan.

      Reply

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Hi, I'm Elizabeth. I'm "mad for plaid", a good book, a cup of hot chocolate and my pups. Join me as I find the beauty in life and elevate the everyday.

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