Avons End Of Summer Sunday Morning Peach Coffee Cake Recipes

UPSIDE-DOWN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
• In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
• In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

PEACH COBBLER COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper. (Allow 1 inch or so of parchment to hang over the sides of the pan if you wish to remove your cake from the pan to slice and serve.)
• Prepare the topping: Whisk together flour, pecans, white and brown sugars, cinnamon, and salt in a medium bowl. Add butter pieces and use a fork to work them into the dry mixture, stirring and cutting until combined. Refrigerate topping mixture until needed.
• Prepare the peach filling: Combine peach slices, 1/2 cup brown sugar, cornstarch, and cinnamon in a medium saucepan; gently toss to combine and coat. Place the pan over medium heat; cook, stirring occasionally, until the sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Remove from heat and set aside to cool.
• Prepare the cake: Beat together sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment until combined and fluffy, 4 to 5 minutes. Mix in eggs, 1 at a time, beating well after each addition.
• Combine flour and baking powder in a separate bowl. Whisk together buttermilk and sour cream in another separate bowl.
• Add the flour mixture to the butter mixture in 3 additions, alternating with the sour cream mixture, beating at a low speed to combine.
• Pour about 2/3 of the batter into the prepared pan. Sprinkle the remaining 1/2 cup of brown sugar from the filling over the batter; use a silicone spatula to gently smooth into an even layer. Spoon the peach filling evenly over the brown sugar; again, use a silicone spatula to gently smooth into an even layer. Spread the remaining batter over the peach filling. Sprinkle the topping mixture evenly over the cake.
• Bake cake in the preheated oven until golden brown at the edges and cooked through, 70 to 80 minutes, rotating the pan halfway through baking. (Cover the pan with aluminum foil after the first hour of baking if the topping looks dark enough.) Transfer the pan to a wire rack to cool for at least 30 to 40 minutes before slicing.

PEACH JAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture for the topping. Add yogurt, egg, vanilla, and almond extracts to the remaining mixture. Mix until thoroughly combined.
• Pour batter into the prepared pan, and press evenly into the bottom and 1 inch up the sides of the pan. Spread peach jam into an even layer in the center of the batter. Top jam with an even layer of peach slices. Sprinkle reserved crumb topping evenly over the peaches.
• Bake in the preheated oven until cake is golden brown, 45 to 50 minutes. Allow cake to cool for 20 minutes before gently running a knife around the edges of the pan and removing the sides. Cool cake completely before serving.