Peach Coffee Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 299 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ½ cup vegetable oil
• 1 tablespoon baking powder
• ½ cup orange juice
• ¼ cup brown sugar
• 3 tablespoons vegetable oil
• 2 eggs, lightly beaten
• ½ tablespoon cornstarch
• 2 lemons, zested
• 1 (29 ounce) can sliced peaches, drained and chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.

Step 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.

Step 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.

Step 4

Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.