Cinnamon Peach Coffee Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
Cinnamon Peach Coffeecake is a deliciously light sweet coffeecake that has almost a chewy, crackly top after baking. Do make sure to use ripe, fresh peaches, but not too wet. A simple dusting of confectioners' sugar once completed finishes this off nicely. Ingredients:
5 cups peaches, skins removed, pitted and cut in thin wedges |
nonstick cooking spray |
3 cups sugar |
3/4 cup vegetable oil |
3 eggs |
2 teaspoons vanilla |
2 teaspoons lemon zest, finely minced |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1 pinch nutmeg |
1/2 teaspoon salt |
1 1/4 cups pecans, coarsely chopped |
confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare peaches.
3. Spray a 9x13-inch pan with nonstick cooking spray. In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon zest. Stir in flour, baking powder, baking soda, cinnamon, nutmeg and salt. Fold in the prepared peaches and nuts; gently combine. Spoon into prepared pan.
4. Bake in preheated oven for 30 minutes, then reduce heat to 325 degrees for an additional 40-45 minutes, or until cake tests done. (Watch cake toward end of first half-hour; if it browns too quickly, shield loosely with foil.) This is great served with lemon sorbet.
|
|