Name: Cinnamon Peach Coffee Cake
Yield: 4 servings
Ingredients: 5 cups peaches, skins removed, pitted and cut in thin wedges; nonstick cooking spray; 3 cups sugar; 34 cup vegetable oil; 3 eggs; 2 teaspoons vanilla; 2 teaspoons lemon zest, finely minced; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 12 teaspoons cinnamon; 1 pinch nutmeg; 12 teaspoon salt; 1 14 cups pecans, coarsely chopped; confectioners' sugar, for dusting

Servings: 4 persons

5 cups peaches, skins removed, pitted and cut in thin wedges
nonstick cooking spray
3 cups sugar
34 cup vegetable oil
3 eggs
2 teaspoons vanilla
2 teaspoons lemon zest, finely minced
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 12 teaspoons cinnamon
1 pinch nutmeg
12 teaspoon salt
1 14 cups pecans, coarsely chopped
confectioners' sugar, for dusting

1
Preheat oven to 350 degrees.
2
Prepare peaches.
3
Spray a 9x13-inch pan with nonstick cooking spray.
4
In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon zest.
5
Stir in flour, baking powder, baking soda, cinnamon, nutmeg and salt.
6
Fold in the prepared peaches and nuts; gently combine.
7
Spoon into prepared pan.
8
Bake in preheated oven for 30 minutes, then reduce heat to 325 degrees for an additional 40-45 minutes, or until cake tests done.
9
(Watch cake toward end of first half-hour; if it browns too quickly, shield loosely with foil.)
10
This is great served with lemon sorbet.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cinnamon Peach Coffee Cake

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