Peach Coffee Cake
Picking The Right Ingredients

Peach Coffee Cake

Or have you been?

If you are like most individuals, you did not let the fact that summer had not arrived deter you from your baking. Instead, you just used alternative ingredients to create the summer flavors you craved. For example, if you wanted a peach coffee cake, then you simply bought yourself some canned peaches or peach pie filling and got to baking.

Cake fanatics are clutching their hearts in horror at the moment.

Well, yes and no.

This cake typically calls for fresh peaches; this means waiting for summer and selecting only the ripest ones. This creates a delicious flavor and a highly moist cake.

For some people, however, a peach coffee cake should not be limited to the summer season. So they use things like pie filling and canned peaches for the flavor, and then add in extra sugars and such to balance it out. They say it works.

Does it? It really depends on what you consider a peach coffee cake.

But there is a downside: you can only bake them in the summer. This makes for a limited amount of pie fulfillment.

For those who use the substitutes, however, baking can be done at any time. Whenever they crave a peach coffee cake, they just by fillings and start preparing. This lack of time restriction certainly makes this kind of cake appealing.

So you have to ask yourself a simple question: what do you want? If you are craving a peach coffee cake in the dead of winter, do you want to make one with artificial ingredients or simply wait for summer? Here’s a sample of the cake with he sugar…to help you with your decision, of course:

1 (18 ounce) box yellow cake mix
1 cup brown sugar
3/4 cup pecans
1/4 cup firm butter
3 eggs
1 1/2 cups sour cream
1 (29 ounce) can peaches, drained

Grease & flour 9x13 pan. Mix 2/3 cup cake mix with sugar, nuts and butter until crumbly. Beat eggs and blend in sour cream and remaining cake mix, batter will be slightly lumpy. Spread 1/2 batter in pan, sprinkle top with 1/2 sugar mixture. Spoon on peaches, spoon on rest of batter and top with rest of sugar mixture. Bake 350 for 30 to 40 minutes.

There really is no right or wrong answer as far as sweetener. Both cakes are delicious and both come with their own advantages and disadvantages. You just need to decide what you want and then get to baking.

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