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Peach Coffee Cake
A fruity cake that's great for breakfast or a snack. No fresh peaches required for a year-round treat.
Course
Desserts
Cuisine
American
Keyword
coffee cake, peach coffee cake
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
448
kcal
Author
Stacie Vaughan
Equipment
Angel food cake pan
Mixing bowl
Hand Mixer
Ingredients
¾
cup
sugar
½
cup
shortening
2
large eggs
1
cup
sour cream
2
cups
all-purpose flour
1
tsp
baking powder
1
tsp
baking soda
2
cups
sliced peaches
drained
1
tsp
vanilla
½
tsp
salt
US Customary
-
Metric
Instructions
Preheat oven to 325°F.
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.
Nutrition
Serving:
1
piece
|
Calories:
448
kcal
|
Carbohydrates:
60.9
g
|
Protein:
7.5
g
|
Fat:
21
g
|
Saturated Fat:
8.8
g
|
Polyunsaturated Fat:
10.2
g
|
Trans Fat:
1.7
g
|
Cholesterol:
46.5
mg
|
Sodium:
361.4
mg
|
Fiber:
4.1
g
|
Sugar:
35.2
g