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Peach Coffee Cake

Peach Coffee Cake

Always a favorite and easy to make, this from-scratch coffee cake is topped with Peach Pie Filling and a crumb topping before baking and serving any time of the day.

Peach Coffee Cake


Servings: 24

5 cups all-purpose flour
2 cups brown sugar
1 1/2 Tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups butter or margarine, softened
4 large eggs, separated
2 cups low-fat milk
1 1/4 qt. (45 oz.) LUCKY LEAF® Premium Peach Fruit Filling


  1. In a bowl combine flour, sugar and butter until crumbly. Remove 2 cups of this mixture and reserve for cake topping.
  2. Add baking powder, cinnamon and salt to flour-sugar-butter base and mix to blend.
  3. Stir in egg yolks and milk to this flour mixture and mix until smooth.
  4. In mixer equipped with a whisk, beat egg white until stiff and gently fold into batter until incorporated. Pour into greased shallow half hotel pan.
  5. Spread peach pie filling evenly over top of batter and sprinkle with reserved 2 cups crumb mixture. Bake in a preheated 325°F. convection or 375°F.conventional oven for 45-50 minutes or until batter is firm and top is golden brown. Remove from heat and let cool before slicing into 24 pieces to serve.

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