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Peach Cinnamon Kutchen




Source of Recipe


clabbergirl






Recipe Introduction


A lightly sweet, coffeecake that has almost a chewy, crackly top after baking. You an bake this in an 9 by 13 inch pan or 10 inch springform pan as I do for a prettier presentation. A simple dusting of confectioners’ makes this moist and homespun cake a little fussier but it is not necessary. Make sure peaches are ripe but not too wet.





List of Ingredients



• 3 cups sugar
  
• 3/4 cup vegetable oil
  
• 3 eggs
  
• 2 teaspoons vanilla
  
• 2 teaspoons lemon zest finely minced
  
• 3 cups all purpose flour
  
• 1 1/2 teaspoons cinnamon
  
• pinch nutmeg
  
• 1 teaspoon baking soda
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 5 cups peaches, skins removed, pitted and cut in thin wedges
  
• 1 1/4 cup coarsely chopped pecans
  
• CONFECTIONERS’ SUGAR for dusting
  
• NON-STICK COOKING SPRAY
  






Instructions



1. Preheat oven to 350 F.
   
2. Prepare peaches. Spray a 9 by 13 inch pan or 10 inch springform pan with removable bottom with non-stick cooking spray.
   
3. In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon zest.
   
4. Stir in flour, baking powder, baking soda, cinnamon, nutmeg and salt.
   
5. Fold in peaches and nuts and gently combine.
   
6. Spoon into prepared pan. Bake for 30 minutes at 350 F, then reduce heat, and bake at 325 F for remaining 30-40 minutes until cake tests done.
   






Final Comments


Serves 12-16, depending on serving size. Great with lemon sorbet.