Peach and Walnut Coffee Cake

peach and walnut coffee cake

I love using a basic yellow cake mix to make the most delicious things. One of my favorite uses for yellow cake mix is this delicious peach and walnut coffee cake. This cake is moist, not overly sweet and a tasty treat to serve your friends and family. I love to make this recipe for guests, potlucks, or cut it into slices and bring it for my neighbors to enjoy. This recipe is made beautifully in a bundt cake pan. It is also sometimes called peach pie coffee cake since the recipe calls for a can of peach pie filling.

What is coffee cake?

Coffee cake is well, any cake that is meant to be eaten with coffee or hot tea. It is thought the concept of coffee cake was originally brought over to the US from Germany. I love vintage 1950s recipes and I’ve seen tons of coffee cake recipes in my vintage cookbooks. Most coffee cake recipes are pretty easy to make which reminds me of women in the 1950s whipping up an easy cake for their guests to enjoy with hot coffee. This peach and walnut coffee cake is really easy to make.

What ingredients do I need for this cake?

Peach and Walnut Coffee Cake

To make this peach and walnut coffee cake, you will need:

Yellow cake mix
Eggs
Lemon extract
Canned peach pie filling
Walnuts
Brown sugar
Butter

What kind of pan do I need for this recipe?

For this recipe, I recommend using a bundt cake pan.

How do I make this recipe?

First begin by gathering and measuring out your ingredients. You will need:

1 package of yellow cake mix (completely ignore the directions and other ingredients on the box)
3 eggs
1 tablespoon of lemon extract
1 can of peach pie filling
1/2 cup of walnuts
1/2 cup of brown sugar
1/4 cup of butter (melted and cooled)

Begin by either carefully cutting your peach pie filling into smaller chunks or running it through your food processor on a low setting. Be careful not to cut the pieces too small. Set the peach pie filling aside, and then in a large mixing bowl combine the yellow cake mix, eggs, brown sugar, and melted butter (be sure to cool your butter so it doesn’t scramble the eggs). Mix well with a hand mixer for two to three minutes or until well mixed. Gently stir in the peach pie filling and walnuts with a large spoon. Spray your bundt cake pan with non-stick spray and cook at 350 degrees for 45 minutes.

Peach and Walnut Coffee Cake

This easy peasy peach and walnut coffee cake will surely impress your guests. The peach flavor is great in a coffee cake.
Course Dessert
Cuisine American
Keyword peach and walnut coffee cake
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people
Author Two Pink Peonies
Cost $5

Equipment

  • Bundt cake pan

Ingredients

  • 1 package yellow cake mix (completely ignore the directions and other ingredients on the box)
  • 3 eggs beaten
  • 1 tbsp lemon extract
  • 1 can peach pie filling (about 21 ounces)
  • 1/2 cup walnuts
  • 1/2 cup brown sugar
  • 1/4 cup butter melted and cooled

Instructions

  • Begin by either carefully cutting your peach pie filling into smaller chunks or running it through your food processor on a low setting. Be careful not to cut the pieces too small, just into bite size pieces.
  • Melt your butter and set aside to cool so it does not scramble the eggs.
  • Next, in a large mixing bowl combine the yellow cake mix, eggs, brown sugar, and melted butter.
  • Mix well with a hand mixer for two to three minutes or until well mixed. Gently stir in the peach pie filling and walnuts with a large spoon.
  • Spray your bundt cake pan with non-stick spray and cook at 350 degrees for 45 minutes.

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Peach pie coffee cake

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