Prep 30 mins
Cook 1 hr 25 mins
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.
- 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
- Preheat oven to 350 degrees.
- Prepare peaches.
- 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.
- 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.
This is a nice and very easy to make cake, which came out as described. I thought, however, that it was a little too sweet for my taste. Thank you for the recipe.