Reviews & Comments

I made this today. I realize that a coffee cake is normally dryer than a typical cake but after reading the reviews, I added 1/2 cup of sour cream to the bake mixture. Because my Husband is diabetic, I used Better for Baking Splenda in it. It turned out wonderful. I also didn't have peaches, as it's the day after Christmas and they are not in season, so I used 2 pears. Still GREAT

Some of the chefs here are missing the point, possibly because the "coffee cake" concept is from before their time. Coffee Cakes are not supposed to be super moist, like other traditional cakes; they're meant to complement a cup of coffee (tea, etc.), which provides the "missing" moisture. Also, the riper the peach (or whatever fruit(s) you use - peaches, berries, plums, etc.) the more moisture will be transferred to the cake. And bear in mind that peaches used for commercial canning purposes are of the more firm variety and won't release their juice as readily as fresh ones. I love this cake.

I made this and admit that it had a good taste, but the cake part was very dry and not very sweet. I added more milk and sour cream when making, as I had read that others found the cake to be dry. It didn't help. I think I will try this again and maybe tweak the recipe, or maybe just use store-bought cake mix.

I made this last night and used canned halfed peaches, it was wonderful with whipped cream on top.