07 September 2019

Weekend Cooking: Peach Coffeecake

peach coffeecake from King Arthur Flour Whole Grain BakingI'm not quite sure why I haven't been doing a lot of interesting cooking lately. Don't get me wrong, I'm still cooking almost every night, but as summer winds down, we've been on a kind of tried-and-true kick: homemade pizza, red beans and rice, grilled chicken, vegetable curry . . . you get the picture.

That's all about to change because I have several new cookbooks coming my way and several new-to-me cookbooks checked out of the library. But for today, I'm going to share the King Arthur Flour peach coffeecake I made for a Labor Day cookout with friends.

I have a photo of my finished cake (a repeat for those of you who follow me on Instagram), but because the cake was for a holiday party, I never did get a photo of one of the cut pieces.

Note that this is an easy, moist, and good coffeecake and you could easily use any stone fruit (plums, nectarines) for this. I'd even try it with blueberries or apples. The original recipe said to peel the peaches, but I don't bother. And King Arthur says you can use frozen, thawed peaches, if you don't have fresh.

Peach Coffeecake
One 9 x 13-inch cake
peach coffeecake from King Arthur Flour Whole Grain BakingCake

  • 2 cups (8 ounces) white whole wheat flour
  • 1/2 cup (2 1/8 ounces) unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick, 4 ounces) unsalted butter
  • 1 cup (7 ounces) sugar
  • 1 large egg
  • 1 cup (8 ounces) buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups (12 ounces) diced fresh peaches
  • 2 tablespoons (1 ounce) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 tablespoon unbleached all-purposed flour
  • 1 tablespoon ground cinnamon
Preheat the oven to 350F. Grease and flour a 9 x 13-inch cake pan.

peach coffeecake from King Arthur Flour Whole Grain BakingMake the cake: Whisk together the flours, baking soda, and salt in a medium mixing bowl. Cream together the butter and sugar in a large bowl. Beat in the egg. Add the dry ingredients one third at a time, alternately with the buttermilk. Add the vanilla. Stir in the peaches until evenly distributed. Pour and spread into the prepared pan.

Make the topping: combine the butter, sugar, flour, and cinnamon until evenly mixed. Sprinkle over the top of the batter.

Bake 30 to 35 minutes until the top is golden brown and a cake tester comes out clean. Let cool on a rack for at least 20 minutes before serving.

Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

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rhapsodyinbooks 9/7/19, 6:06 AM  

This sounds excellent, but I would expect no less from King Arthur! :--)

gluten Free A_Z Blog 9/7/19, 7:10 AM  

Peaches in a coffee cake sounds interesting and perfect for the end of summer. I have a bag of King Arthurs gluten free all purpose flour. Maybe I could give this cake a shot. Love the topping !

bermudaonion 9/7/19, 7:59 AM  

I'll have to try this since we live in peach country. :)

Tina 9/7/19, 8:04 AM  

Noting like fresh peaches. That would be a nice thing to have with my midday coffe. Love King Arthur’s cookbooks and flour.

jama 9/7/19, 8:17 AM  

Yum, I love peaches, and must try this recipe. I need to find that cookbook too. :)

Jackie McGuinness 9/7/19, 8:30 AM  

Thank you! I was wondering about frozen peaches as I have some to use up, you answered my question!

Having been feeling inspired either, although I cook every day too. In face, John asked for chili tonight and I thought, fine.

Still trying real hard not to throw food out but reusing it.

Claudia 9/7/19, 10:25 AM  

I think this recipe would be good with our mangoes. My King Arthur sourdough is still going strong, good news there.

Deb in Hawaii 9/7/19, 12:37 PM  

Yay for new cookbooks! I can't wait! ;-)
Your peach cake looks so good with that cinnamon-sugar topping.

Literature and Limes 9/8/19, 8:17 PM  

Oh goodness, this looks so delicious!

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