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Peach Cinnamon Coffee Cake

Farm.Fares's picture
Ingredients
For plain coffee cake batter
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Shortening/1/2 cup lard 1⁄2 Cup (8 tbs)
  Eggs 2
  Sugar 2⁄3 Cup (10.67 tbs)
  Milk 3⁄4 Cup (12 tbs)
For peach cinnamon topping
  Lemon extract 3⁄4 Teaspoon
  Almond extract 3⁄4 Teaspoon
  Canned cling peach slices 1 Cup (16 tbs), drained
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. Grease a baking dish and set aside for later use.

MAKING
1. In a bowl, sift flour, baking powder, salt and cream of tartar together.
2. Use pastry blender to cut in shortening for about 1-2 minutes on low speed.
3. Do not overmix. It will lead to creaming of flour and shortening, whereas the mixture should be dry and crumbly.
4. In a bowl, add the coffee cake mix for making the cake.
5. Then, add both the extracts to the coffee cake batter.
6. Further, beat eggs until fluffy and gradually add sugar to the eggs.
7. Add the egg mixture to the cake mix and beat for 2 minutes, until light and fluffy.
8. Then, pour in milk, 1/4 cup at a time, beating well after each addition to mix properly.
9. In the greased baking dish, spread the batter evenly followed by a layer of peaches.
10. Bake for about 35 minutes or until toothpick inserted in the center comes out clean.

SERVING
11. Mix sugar with cinnamon to garnish warm coffee cake right before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
6

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