I’m a big fan of coffee cakes and this easy Peach Coffee Cake recipe is one I enjoy making. I like that it has just the right amount of sweetness and doesn’t overpower your senses. It pairs perfectly with a cup of coffee as an afternoon snack.
Peach Coffee Cake
Eat a Peach Day is August 22nd and I think this Peach Coffee Cake is the perfect way to celebrate! It’s made with canned peaches, but you could easily use fresh if you wanted to. I used canned peaches because they were easier for me and I was short on time. Story of my life!
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This coffee cake recipe is made in an Angel Food Cake pan. It was my first time using one and I’m happy with how it turned out.
Word of caution: be careful when removing the cake and make sure you have a surface underneath so the cake has somewhere to go. You don’t want to drop it on the floor and ruin all your efforts.
How to Make Peach Coffee Cake
The first step is to mix together the dry ingredients: flour, baking powder, baking soda and salt.
In another mixing bowl, cream together the shortening and sugar with an electric mixer. Add in the eggs, sour cream and vanilla and then beat together until its combined. Stir in the dry ingredients and fold in the peaches.
Pour the mixture into a greased Angel Food Cake pan. I put the pan on a baking sheet just in case. When I made it, it didn’t spill over, but you never know.
Bake the cake for 50 minutes at 325F. You can check it with a toothpick to see if its done since our ovens may be different.
Helpful Kitchen Tools
You might also like this Fruit Cocktail Cake.
Check out these other yummy peach recipes:
- Fried Peaches and Creme Anglaise
- Grilled Peach Lassi
- Southern Peach Pie
- Peach Lemonade
- Easiest Way to Peel Peaches
- Mason Jar Peach and Raspberry Cobbler
- Almond Peach Bread
- Brown Sugar Pavlova with Carmelised Peaches
- Peach Buttermilk Cake
- Southern Peach Cobbler
- Peach Muffins
- Peach Chicken
- Peach Bread
- Peach & Blueberry Pizza
- Wife Saver Breakfast
- Fresh Peach Sorbet
- Peach Rhubarb Pie
- Spiced Peach Crisp with Crumb Topping
- Baked Peach Oatmeal
- Cinnamon Sugar Peach Bundt Cake
- Peach Iced Tea
- Peach Crumble Bars
- 3/4 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 cup sour cream
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups sliced peaches, drained
- 1 tsp vanilla
- 1/2 tsp salt
- Preheat oven to 325F.
- In a large bowl, stir together flour, baking powder, baking soda and salt.
- In another bowl, cream together shortening and sugar. Add eggs, sour cream and vanilla and beat to combine. Add dry ingredients and fold in peaches.
- Pour mixture into a greased angel food cake pan.
- Bake for 50 minutes.
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Nutrition Information:Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 448Total Fat: 21gSaturated Fat: 8.8gTrans Fat: 1.7gUnsaturated Fat: 10.2gCholesterol: 46.5mgSodium: 361.4mgCarbohydrates: 60.9gFiber: 4.1gSugar: 35.2gProtein: 7.5g