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    You are in: Home / Breakfast / Fresh Peach Melba Coffee Cake (Buckle) Recipe
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    Fresh Peach Melba Coffee Cake (Buckle)

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    3 Total Reviews

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    • on August 09, 2008

      I also made this although I used peaches and blueberries instead of raspberries, and it came out fabulous as well. I found that it was too sweet with the amount of sugar recommended so I cut out 1/4 cup of the sugar, and it was still fine.

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    • on May 14, 2011

      I have made this twice now, with some changes, mostly pan size and amounts. I used a 10x15 pan with sides and made 1-1/2 times the recipe for all but the peaches. I used 1 quart of thawed frozen peaches, juice and all. One of our favorite coffeecakes, we love the peach/raspberry combination. Don't be afraid to try this with some changes, it seems to be a very forgiving recipe. Makes a very moist and fruity cake.

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    • on June 20, 2009

      So nice and summery! I made it with strawberries as our garden is heaving with them. Thanks!

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    Nutritional Facts for Fresh Peach Melba Coffee Cake (Buckle)

    Serving Size: 1 (137 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 405.4
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 9.3 g
    Cholesterol 56.9 mg
    Sodium 325.6 mg
    Total Carbohydrate 60.0 g
    Dietary Fiber 3.1 g
    Sugars 35.9 g
    Protein 5.2 g


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