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Peach Custard Coffee Cake | Can't Stay Out of the Kitchen | this delicious #CoffeeCake is made with fresh #peaches & has a custard filling on top. It's a wonderful #cake for a weekend or company #breakfast. This #recipe makes two round cake pans so it's perfect for a crowd. #summer #HolidayBreakfast #PeachCustardCoffeeCake #southern

Peach Custard Coffee Cake

Teresa Ambra
Peach Custard Coffee Cake is utterly delightful. It includes fresh peaches baked into the crust. After partially baking, it's topped with a luscious custard topping and baked again. The custard includes both vanilla and almond extracts for spectacular flavor. This is a terrific coffee cake for company or holiday breakfasts. Since it makes two round 10-inch pans, it's perfect for a crowd. Make it all year round by substituting canned or frozen peaches.
4 from 1 vote
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Cakes and Cheesecakes
Cuisine American
Servings 16
Calories 257 kcal

Equipment

  • 2 round baking dishes
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 sharp knife to peel and slice peaches
  • 1 electric mixer

Ingredients
  

CAKE:

  • 2 cups self-rising flour (NOT all-purpose flour)
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter melted (1 1/2 sticks)
  • 2/3 cup half-and-half
  • 1 large egg beaten

TOPPING:

  • 4 cups fresh or frozen peaches sliced (thawed)
  • 1 tbsp. self-rising flour
  • 1/2 cup granulated sugar
  • 2 large eggs beaten
  • 1 cup sour cream
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract

Instructions
 

CAKE:

  • Combine cake ingredients in large mixing bowl with an electric mixer and mix until combined.
  • Spray two 9-or 10-inch round cake pans or quiche pans with cooking spray.
  • Pat cake ingredients into pan.
  • You may need to keep your hands moist so the mixture doesn’t stick to your fingers.

TOPPING:

  • Combine peaches, granulated sugar and flour in a mixing bowl; spoon on top of crust.
  • Bake at 375° for 25-30 minutes.
  • Remove from oven.
  • Meanwhile, mix eggs, sour cream and flavorings in a small mixing bowl.
  • Spoon custard filling over top of cooked peaches and return to oven.
  • Bake an additional 15 minutes or until custard is set.

Notes

NOTE: This recipe uses self-rising flour--NOT all-purpose flour.
 
Recipe source: adapted from Martha White Flour.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 257kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 70mgSodium: 31mgPotassium: 111mgFiber: 1gSugar: 17gVitamin A: 568IUVitamin C: 2mgCalcium: 37mgIron: 0.5mg
Keyword breakfast, brunch, cake, coffee cake, peaches
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