The Most Decadent Peach Coffeecake

I remember when I was a little girl, my mom used to make tomato passata (like every Italian mama). It was a yearly activity we would all partake in the weeks prior to going back to school.

The memories of spending the weekend cleaning the garage to prepare for days of crushing tomatoes wasn’t always an easy sell for a kid (especially when your Canadian friends spent the weekend at the park catching frogs and stuff). In hindsight, however, I wouldn’t trade the memories we made with our extended family on those busy weekends for anything!

The one thing my mom DID do that wasn’t really an Italian thing was to “can” peaches…and the memory of that activity was glorious.

It was a tedious job that my mom told us was for one person – her – so we weren’t allowed to help (still not sure about the logic behind that, but, whatevs). The thing I do remember about canning peaches, however, was patiently sitting on the stairs for my mom to bring us a plate of the first warm peaches that she skinned and sliced…almost to say she was bringing them to us to get our stamp of approval so she could start jarring all the peaches that we would use all winter long.

I’d say that was a pretty awesome trade-off.

Amazing Ideas to Use your Homemade Fruit Preserves

Peaches have always been a favourite of mine…not the ones from the store but, rather the ones my dad would drive all the way to Niagara to pick up for us (yes, we love food that much!!). As soon as he would drive up the driveway, we would run out the door, grab a peach and start devouring! The juice would drip down my chin … I couldn’t eat them fast enough!

Now, I savour every minute of peach season…preserving what ever I can (see here for canning and freezing peaches). I love making peach pie (below…)

The most decadent peach coffeecake

Even if you have a few peaches, you should try to preserve some for the winter!!

If you don’t do anything, at least try your hand at this coffee cake! It is full of peachy goodness!

the most moist peach coffeecake

It’s topped with a buttery topping that is super yummy!

the most moist peach coffeecake

the most moist peach coffeecake

And baked up, it is the best air freshener around!!

the most moist peach coffeecake

It freezes well but you won’t have to worry about that because you won’t have any leftovers!

the most moist peach coffeecake the most moist peach coffeecake the most moist peach coffeecake

I hope I’ve convinced you to try your hand at this! You’ll be hoping peach season was all year long!!

Local Ontario Peach Coffeecake

As if you need a reason to buy some local stone fruit! But, if you do, this dessert sure makes a good reason!!

Prep Time 20 minutes
Servings 10

Ingredients

Cake Batter

  • 2 large eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 tsp maple extract (or sub in vanilla)
  • 1/2 cup yogurt
  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Peach Topping

  • 4-5 large peaches, sliced
  • 3 tbsp butter, melted
  • 11/4 cup brown sugar, lightly packed
  • 1/2-1 tbsp ground cinnamon
  • 4 tbsp all purpose flour

Icing (optional)

  • 1 tbsp butter, room temperature
  • 1 tsp maple extract (or sub in vanilla)
  • 3/4 cup icing sugar
  • 3 tsp heavy cream

Instructions

  1. Preheat oven to 350°F. Prepare 9 x 13-inch pan with cooking spray. 

  2. In the bowl of an electric mixer on medium speed, beat eggs for 1 minute, then add oil, extract, milk and yogurt and beat for two minutes. 

  3. In a separate bowl, mix flour baking soda, baking powder, salt and sugar; add the dry mixture to the wet; mix until well incorporated (do not over mix). Pour the batter into the prepared pan and place all the peaches over the batter.

  4. In separate bowl, mix melted butter, brown sugar, cinnamon and flour; spread/crumble the mixture over the peaches/batter.

  5. In a small bowl, mix together the icing ingredients (if using) in a small bowl until smooth. 

  6. Bake for 60-70 minutes, checking with a long pick or skewer poked into the center comes out clean after about 55-60 minutes. Let cake cook and then drizzle with icing (if using)

Recipe Notes

This cake can be sliced and frozen!

4 Comments
  • Piera Bizzarri
    August 21, 2020

    Lovely post Suzie, I too have the same memories, tomato weekend & driving to Niagara for peaches! We canned them too. So much so that I now drive to Niagara every year to see the same guy ( Ray) my father would go to. Love opening a jar in the winter over ice cream, yogurt or granola. Will definitely try this recipe when i p/u my peaches 🍑

    • Suzie Durigon
      August 24, 2020

      You are the sweetest! Aren’t those memories the best!? I thought we were the only Italians to do peaches!! Ahahaha!

  • Gianna
    August 25, 2020

    Suzie,
    My mother in law has been preserving peaches for years. When I saw your recipe for a peach coffee cake, I thought I would try it. I made it yesterday and used the preserved peaches. It is delish. My mother in law is going to be thrilled. Thanks for the recipe.

    • Suzie Durigon
      August 27, 2020

      Oh Gianna!! I always thought that we were the only Italians that did this but, based on all the comments, every Italian did it! Such great memories, right?

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