Posted 9/1/2009 1:46:34 PM
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.