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Peachy Cinnamon Coffee Cake

Peachy Cinnamon Coffee Cake recipe image
This Peachy Cinnamon Coffee Cake is a delightful fusion of fruity freshness and warm spice. The batter is enriched with real yellow cling peaches, providing juicy bursts of flavor in every bite, while a generous swirl of cinnamon adds comforting depth. Perfect for weekend brunches, afternoon tea, or as a sweet treat to share with friends and family, this cake strikes the ideal balance between moist crumb and aromatic spice. It&# 226;€™s simple enough for weeknight baking yet impressive enough for special occasions. Serve it warm with a cup of coffee or a glass of milk for the ultimate cozy experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 210.0
Dietary: Gluten-free, Vegetarian
Description
This Peachy Cinnamon Coffee Cake is a delightful fusion of fruity freshness and warm spice. The batter is enriched with real yellow cling peaches, providing juicy bursts of flavor in every bite, while a generous swirl of cinnamon adds comforting depth. Perfect for weekend brunches, afternoon tea, or as a sweet treat to share with friends and family, this cake strikes the ideal balance between moist crumb and aromatic spice. It&# 226;€™s simple enough for weeknight baking yet impressive enough for special occasions. Serve it warm with a cup of coffee or a glass of milk for the ultimate cozy experience.
Ingredients
  • 1 box yellow cake mix
  • 8.25 oz canned sliced yellow cling peaches, drained
  • 1 large egg
  • 1 cup water (or peach juice reserved from can)
  • 0.5 tsp ground cinnamon
  • 1 tbsp butter, melted
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    Grease an 8-inch square or 9-inch round baking pan with butter or non-stick spray.
  3. 3
    Drain the canned peaches, reserving the juice. Chop the peach slices into bite-sized pieces.
  4. 4
    Add water to the reserved peach juice until you have exactly 1 cup of liquid.
  5. 5
    In a large bowl, combine the yellow cake mix, egg, melted butter, reserved peach liquid, and ground cinnamon.
  6. 6
    Stir until the batter is smooth and well-combined.
  7. 7
    Fold the chopped peaches gently into the batter.
  8. 8
    Pour the batter into the prepared pan and spread evenly.
  9. 9
    Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10
    Allow the cake to cool in the pan for 10 minutes before slicing and serving.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 210.0kcal
% Daily Value *
Total Fat 6.5g10%
Saturated Fat 2.1g11%
Cholesterol 35.0mg12%
Sodium 320.0mg14%
Total Carbohydrate 38.0g13%
Dietary Fiber 1.2g5%
Sugars 24.0g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a stronger cinnamon flavor, add an extra teaspoon of cinnamon to the batter or sprinkle it on top before baking.

You can substitute fresh peaches for canned ones; simply peel, pit, and slice them. You may need to reduce the liquid slightly as fresh peaches release more juice during baking.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Keywords: peach, cinnamon, coffee cake, baking, dessert, brunch, fruit cake, easy baking, summer dessert, cinnamon swirl, pancake, snack, tea time, homemade, comfort food
Read it online: https://www.chefs-mate.com/recipe/peachy-cinnamon-coffee-cake/