Fresh Peach Coffee Cake

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This is  my kind of  cake – no  need  for  frosting, glazing or  any other kind of  adornment. The  bright  colors of  the  fruit  says  it  all.  Peach is a  summer  fruit – the  colors  are  bright as  the  fall leaves  and  sunny as a  summer  day.  And  let  me in you on a  secret – this  one  was  made  with a  boxed  mix.  A boxed mix,  the liquids and a  few  peaches , that is  all it  takes  to make this cake.

 

I don’t  usually use  pre- packaged  cake  mixes, but I do keep  a  simple  vanilla  cake  mix  in the pantry  for  emergencies (of the cake kind, of course! ). Usually I find that the cake mixes have too much sugar and too much baking powder.   But these  are essentially are pre-measured  dry ingredients and  as  such offers a good  base to  build on.  Add flavorings, play around  with the  the liquid ingredients and it is no longer the basic vanilla cake!

So here is how it happened. The plan was to make a peach cake from scratch. The batter was ready, the oven was preheated, but just before  going  into the  oven there  was a  minor  accident  and   the  batter ended up in trash bin.  There  was  not  enough time  to  prep for  another one, so  it was  the  Vanilla Cake  mix’s day.  A few tweaks to get the same  texture as my original recipe called for, and  the   there  we  had   the  fresh peach coffee  cake :-).

I used  about 3  peaches  for a box of  cake mix  and  the  results  were  very pleasing. The  cake  was just perfect as a  coffee  cake.  I love the beautiful colors of the peaches on top and did not want anything to hide that. So it was served plain  with a cup of  hot  coffee.  Now if that is too plain for you, dust with powdered  sugar or  top with a dollop of whipped  cream . In our case it  was sliced  and  gobbled up while the cake was still warm ! I know  not the proper way to  treat a  cake,  but  well  there  things happen !

 

Making Fresh Peach Cake

There is not much mystery to making  this  cake.  Pretty much  follow  the instructions in the  box.  I wanted the  cake to  have  small bits of  peaches on every bite. So cubed peaches  were  added  to the  batter, about 2 C.  All this fruit adds extra  moisture   to the batter. To compensate  I reduced  the   recommended amount  of  water bu 1/4 C.  To get more  intense  peach flavor  you could  use peach nectar instead of water.  Just keep in mind that the peach nectar adds to the sugar content.

Arrange the  thinly sliced  peaches over  the  batter in a  decorative  fashion. If  these  slices  were  thick they  will  sink  and  the batter  will rise  and  baker over  them as the cake bakes.  Now that is not a necessarily a bad thing, but in this case I wanted the beautiful look of the sliced peaches on top.

I word on the cake mix , use any of your favorite brand. Reduce the liquid  amount  by 1/4 C  for  each 15 oz (about 400g) bag.

Fresh Peach Coffee Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 to 8 Servings

Fresh Peach Coffee Cake

Ingredients

Vanilla Cake Mix - 15 oz pkg
Eggs - 3
Water - 3/4 C
Peaches - 3 to 4
Oil - 1/2 C

Instructions

Preheat the  oven to 350°F (175°C). Line a 9" spring form  pan    with parchment paper  (or use an  equivalent  pan  with at  least 2"  tall sides). Thinly slice one of the peaches - about 15 to 20 pieces. Keep the pieces   about 1/4 " thick or  less to prevent   them  from sinking  into the  batter. Cut the remaining peaches into small cubes about 1/2 cm thick (about 2 cups). Add 2 Tbsp of  the  cake  mix  to the  cubed  pieces  and  toss  to coat. Set aside. 

Beat water, eggs and oil together until well mixed and a little frothy. Slowly beat in  half  the cake mix  and  fold in the rest by hand.  Make  sure that  there  are  no  large  lumps. Add the cubed peaches and fold in  using a  spatula.

Transfer the batter into the prepared pan. Arrange the sliced peaches on top, in decorative manner.Do not  cover  the  top  fully, let  there  be  some  room for the  cake  batter  to   expand.

Bake in the preheated oven for 45 to 50 minutes, until the tops have browned lightly and a toothpick inserted in the center comes out clean .

Remove from the oven and let cool for 5 minutes in the pan.

Transfer to  a  cooling   rack and  take  the  ring off the spring form pan. Cool completely before  slicing . 

Notes

Using a different kind of pan will change the baking time. Check the cake after 30 minutes, if browning too fast tent with aluminum foil and reduce the heat to 325°F (160°C).

https://oventales.com/fresh-peach-coffee-cake/

Fresh Peach Coffee Cake

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10 thoughts on “Fresh Peach Coffee Cake

  1. Oh no – am I going to have to wait another year to try this cake? No peaches available now, but it looks so good!

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