Easy Peachy Cinnamon Coffee Cake
The scent of cinnamon always takes me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her coffee cakes were legendary. I can still picture her, flour dusting her apron, humming a tuneless melody as she carefully swirled cinnamon sugar into the batter. This Peachy Cinnamon Coffee Cake evokes that same warm, comforting feeling, with the added bonus of sweet, juicy peaches that make it perfect for a sunny brunch or a cozy afternoon treat.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 28-33 minutes (for 8-inch square pan) or 20-25 minutes (for 9-inch round pan)
- Total Time: Approximately 45 minutes
- Servings: 9
- Dietary Type: Vegetarian
Ingredients
- 1 (8 1/4 ounce) can sliced yellow cling peaches in juice
- Water
- 1 (19 1/8 ounce) package Duncan Hines cinnamon swirl muffin mix
- 1 egg
Equipment Needed
- 8-inch square or 9-inch round baking pan
- Medium mixing bowl
- Colander or strainer
- Knife
- Oven
- Measuring cup
Instructions
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Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven heats, prepare your baking pan by greasing it thoroughly. This will prevent the coffee cake from sticking and ensure easy removal after baking. An 8-inch square pan will yield a slightly thicker cake, while a 9-inch round pan will result in a thinner, wider coffee cake.
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Next, open the can of sliced yellow cling peaches and drain them using a colander or strainer. Reserve the juice from the can. Once the peaches are drained, roughly chop them into smaller, bite-sized pieces. Set the chopped peaches aside.
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In a measuring cup, add water to the reserved peach juice until you have a total of 3/4 cup of liquid. This peach-infused liquid will add moisture and a delicate peach flavor to the coffee cake.
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In a medium mixing bowl, combine the cinnamon swirl muffin mix, egg, and the 3/4 cup of peach liquid. Mix the ingredients together until just combined. Be careful not to overmix the batter, as this can result in a tough coffee cake. Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
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Pour the batter into the prepared baking pan, spreading it evenly.
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Before opening the cinnamon swirl packet that comes with the muffin mix, knead it gently for about 10 seconds. This will loosen the swirl and make it easier to squeeze out.
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Squeeze the contents of the cinnamon swirl packet on top of the batter in a spiral or zigzag pattern. Use a knife to swirl the cinnamon topping into the batter, creating a marbled effect.
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The muffin mix also includes a streusel topping in a separate packet. Sprinkle the streusel topping evenly over the batter.
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Bake the coffee cake in the preheated oven for 28-33 minutes if using an 8-inch square pan, or 20-25 minutes if using a 9-inch round pan. The coffee cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
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Remove the coffee cake from the oven and let it cool slightly before serving. Serve warm.
Expert Tips & Tricks
- For an even richer flavor, try using melted butter instead of the peach liquid. Replace the 3/4 cup of peach liquid with 3/4 cup of melted, cooled butter.
- If you don’t have a Duncan Hines cinnamon swirl muffin mix, you can use a regular muffin mix and add 1 teaspoon of cinnamon and 1/4 cup of brown sugar to the batter.
- To prevent the streusel topping from browning too quickly, tent the coffee cake with foil during the last 10 minutes of baking.
- Don’t have peaches? Try another canned fruit like pears or apples. Adjust liquid as needed.
Serving & Storage Suggestions
This Peachy Cinnamon Coffee Cake is best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs perfectly with a cup of coffee or tea.
Store leftover coffee cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15-20 seconds. You can also wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total Fat | 8g | 10% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 200mg | 9% |
| Total Carbohydrate | 40g | 15% |
| Dietary Fiber | 1g | 4% |
| Sugars | 20g | – |
| Protein | 3g | 6% |
Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
Variations & Substitutions
- Gluten-Free: Use a gluten-free cinnamon swirl muffin mix as a base. Ensure all other ingredients are also gluten-free.
- Dairy-Free: While the recipe is naturally low in dairy (depending on the muffin mix), consider substituting any dairy-containing components in the streusel topping with plant-based alternatives.
- Apple Cinnamon Coffee Cake: Replace the canned peaches with canned apple slices for a fall-inspired variation. You may also want to add a pinch of nutmeg or allspice to the batter.
- Berry Coffee Cake: Use a mix of fresh or frozen berries instead of peaches. Blueberries, raspberries, or blackberries would all work well.
- Nuts: Add chopped nuts (such as walnuts or pecans) to the streusel topping for extra crunch and flavor.
FAQs (Frequently Asked Questions)
Q: Can I use fresh peaches instead of canned peaches?
A: Yes, you can use fresh peaches. You’ll need about 2 medium peaches, peeled and chopped. The flavor might be slightly different, but still delicious.
Q: Can I make this coffee cake ahead of time?
A: Yes, you can bake the coffee cake a day ahead of time and store it at room temperature. You can also prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.
Q: How do I know when the coffee cake is done?
A: The coffee cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
Q: Can I freeze this coffee cake?
A: Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Q: My coffee cake is browning too quickly. What should I do?
A: If your coffee cake is browning too quickly, tent it with foil during the last 10 minutes of baking.
Final Thoughts
This Easy Peachy Cinnamon Coffee Cake is a simple yet satisfying treat that’s perfect for any occasion. From its comforting cinnamon aroma to its delightful blend of textures and flavors, it’s sure to become a new family favorite. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, don’t forget to share it with loved ones and enjoy the sweet moments it creates. Happy baking!