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Peach Crumble Coffeecake


  • For crumble topping:
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • For cake:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons Clabber Girl Baking Powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 3 cups fresh peeled and sliced peaches


Heat oven to 350 degrees F. To make crumble topping: cream butter and sugars with an electric mixer. Fold in flour, cinnamon and nutmeg, mixing until well blended. Set aside.

For coffee cake: cream together butter and sugar with an electric mixer. Add eggs; mix well. Combine flour baking powder, and salt. Combine milk and vanilla. Alternately add flour mixture milk to butter mixture, beating at low speed after each addition. Pour batter into a greased 9-inch springform pan. Top with sliced peaches. Crumble reserved crumb topping evenly over fruit layer. Bake 70- 75minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack (about 1 hour)

Yield: 8 servings