Peach Custard Coffee Cake
Peach Custard Coffee Cake is such a delicious breakfast coffee cake! It has a tasty crust layer, topped with peaches. After baking that part of the cake half way, it is then topped with a sour cream layer and baked again. The sour cream layer is actually a custard with both vanilla and almond extracts. It is mouthwatering. Plus this recipe makes two round 10-inch layers, so there’s plenty for company.
I increased the flavorings in the recipe so they really pop when you taste a bite of this wonderful coffee cake. I served it to our Vacation Bible School workers this past week. The teenagers especially loved this great coffee cake recipe. Actually, it’s my second coffee cake recipe from Martha White Flour. The first one being Carolina Skillet Cake–which is also excellent.
I actually got the recipe from Mimi Pownall, the gal who has shared more food recipes with me than any other. We met in the very early 1980s. Our children were all in the nursery at the church we attended at the time. When we went to Ridgecrest, North Carolina last year in October she had a whole bunch of recipes laid out on the counter she wanted to try. So I asked her to make me a copy of each one! I know Mimi’s taste and if she likes it, I know our family will too.
I didn’t follow the crust directions because I wanted to make this a lot easier on myself. I can’t see cutting butter into a recipe if you’re not making pie crust. So I just melted the butter instead and stirred the crust ingredients together. Nobody complained!
This is a wonderful coffee cake recipe that’s a great way to use up fresh peaches. I recommend it for any kind of summer breakfast for company because you can get 16 servings from both pans. The flavors are incredible. Of course, any time almond extract is added to a recipe, my taste buds perk up! Be prepared for some yummy enjoyment if you try Peach Custard Coffee Cake any time soon.
I initially posted this recipe in July 2013. I was just beginning to use my Canon camera at the time. The pictures weren’t too bad but the cloth napkin I used to display it was really awful. I recently remade this recipe in October 2019. I served it for breakfast for a church youth event. They loved all the food I made and this was highly rated.
Peach Custard Coffee Cake is not an overly sweet recipe so I don’t recommend it for dessert. But it makes a fantastic breakfast coffee cake for weekend or company breakfasts. While I used fresh peaches, I believe you can use this recipe all year long by using canned or frozen peaches instead. Enjoy.
Peach Custard Coffee Cake was a big hit with the teenage workers at our Vacation Bible School this year. The kids LOVED this cake!
This is really a delicious coffee cake recipe, and although it has 3 layers and a few more steps than a lot of recipes, it’s still not overly difficult.
I love peaches so I knew I would love this recipe. Oh, my, it was good!
Peach Custard Coffee Cake was one of the first of my brunch items to be cleaned out on Wednesday when I brought this coffee cake for our workers.
Here’s what I did.
I used these ingredients for the crust layer.
This recipe calls for self-rising flour. Place flour in a mixing bowl. Add sugar and an egg. Add half-and-half cream rather than milk or water. This adds richness to the mixture.
Add melted butter.
Stir the ingredients with a wooden spoon to combine.
Spray two large 10-inch pie plates or round cake pans with cooking spray. Pat crust mixture into pan. I kept my hands moist so the dough wouldn’t stick to my fingers.
I used these ingredients for the peach layer.
Peel and slice peaches. Place in a large mixing bowl.
Add sugar and self-rising flour.
Stir to combine.
Pour peach filling ingredients over top of crust. I arranged them in the dish rather than just tossing them in.
Bake at 375 about 25-30 minutes.
I used these ingredients for the custard layer.
Meanwhile, make custard topping while coffee cake bakes. Whisk eggs in a mixing bowl.
Add sour cream, vanilla and almond extract.
Whisk to combine.
Spread sour cream/custard mixture over top. Bake 15 minutes longer or until set.
The sour cream sets up like a custard after baking.
This is a great way to use up fresh peaches.
Peach Custard Coffee Cake is such a delightful coffee cake for breakfast.
Peach Custard Coffee Cake is quite tasty. Everyone I served it to loved it.
Here’s the recipe.
PEACH CUSTARD COFFEE CAKE
(Recipe adapted from Mimi Pownall; source: adapted from Martha White Flour)
- 2 cups self-rising flour
- ½ cup sugar
- ¾ cup butter, melted
- 2/3 cup half-and-half
- 1 egg beaten[br]
- 4 cups sliced fresh or frozen peaches, thawed
- 1 tbsp. self-rising flour
- ½ cup sugar
- 2 eggs, beaten
- 1 cup sour cream
- 1 tsp. almond extract
- 1 tsp. vanilla
- Combine cake ingredients in large mixing bowl and mix until combined.
- Spray two 10-inch round cake pans or quiche pans with cooking spray.
- Pat cake ingredients into pan.
- You may need to use a little flour so the mixture doesn’t stick to your fingers.[br]
- Combine peaches, sugar and flour and place on top of crust.
- Bake at 375° for 25-30 minutes.
- Meanwhile, mix eggs, sour cream and flavorings and spoon over top of peaches and return to oven and bake an additional 15 minutes or until custard is set.
Everyone raved over this coffee cake this week when they sampled it. Maybe you need to consider making this for your family sometime soon!
The vanilla and almond extracts gave this coffee cake a marvelous flavor.
Peach Custard Coffee Cake is a scrumptious recipe that’s great for special occasion breakfasts or brunches. If you want to make this after peach season ends, I recommend using canned or frozen peaches.