Cinnamon Peach Coffee Cake

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.

• Ready In: 1 hr 55 mins
• Serves: 12

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.