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Peach Coffee Cake

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1 (9-inch) coffee cake

For an exquisite Sunday Brunch, serve with Canadian bacon and shirred eggs


  • 1/2 cup packed C&H® Golden Brown Sugar
  • 2 1/4 cups all-purpose flour, divided
  • 1 teaspoon cinnamon
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup C&H® Granulated Sugar
  • 1 egg
  • 1/3 cup (2/3 stick) butter or margarine, melted
  • 3/4 cup milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 fresh peaches, peeled, pitted and sliced


Preheat oven to 400°F. Grease and flour 9-inch square pan. In small bowl, combine brown sugar, 1/4 cup flour, cinnamon and butter. Blend until crumbly; set aside. In large bowl, beat sugar and egg; stir in melted butter and milk. Combine remaining 2 cups flour, baking powder and salt; stir into sugar mixture.

Spread batter in pan. Sprinkle 3/4 reserved crumb mixture on batter; arrange peach slices over top and sprinkle with remaining crumb mixture. Bake 30 minutes.

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