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Peachy Bran Coffee Cake

American.foodie's picture
  Sifted regular all purpose flour 1 Cup (16 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Canned sliced peaches 1 Pound (1 Can)
  All bran/Bran buds 1 Cup (16 tbs)
  Egg 1
  Soft shortening 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)

1. Sift together flour, baking powder, salt and 1/2 teaspoon cinnamon. Set aside.
2. Drain peaches, reserving syrup. Combine All-Bran and 2/3 cup peach syrup; let stand until moisture is absorbed. Add egg and shortening; beat well.
3. Add sifted dry ingredients, stirring only until combined. Spread in well greased 9 x 9 x 2-inch baking pan. With floured spoon make grooves in batter diagonally across pan about 1 1/2 inches apart, forming a lattice. Place drained peach slices carefully in grooves.
4. Combine sugar and the remaining 1/4 teaspoon cinnamon. Sprinkle over the peaches and batter.
5. Bake in moderately hot oven (400° F.) about 30 minutes or until done. Cut in squares and serve immediately.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1633 Calories from Fat 519

% Daily Value*

Total Fat 59 g90.2%

Saturated Fat 14.6 g72.9%

Trans Fat 6.7 g

Cholesterol 211.5 mg70.5%

Sodium 2491.5 mg103.8%

Total Carbohydrates 266 g88.5%

Dietary Fiber 21.3 g85%

Sugars 120.8 g

Protein 27 g54.8%

Vitamin A 67.1% Vitamin C 18.4%

Calcium 101.9% Iron 144.8%

*Based on a 2000 Calorie diet

Peachy Bran Coffee Cake Recipe