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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches. Ingredients:
1 (29 ounce) can sliced peaches, drained and chopped |
1/4 cup brown sugar |
1/2 tablespoon cornstarch |
3 tablespoons vegetable oil |
1 1/2 cups all-purpose flour |
1 cup white sugar |
1 tablespoon baking powder |
2 lemons, zested |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
1/2 cup vegetable oil |
1/2 cup orange juice |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
2. In a saucepan over low heat, mix the peaches, brown sugar, cornstarch, and 3 tablespoons vegetable oil. Cook and stir until sugar is melted and mixture is slightly thickened.
3. In a large bowl, mix the flour, sugar, baking powder, and lemon zest. Stir in eggs, vanilla, 1/2 cup oil, and orange juice. Mix until smooth. Pour 1/2 the batter into the prepared pan. Layer with 1/2 the peach mixture, then with remaining batter. Top with remaining peach mixture.
4. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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