Bake-And-Take Peach Coffeecake

A potluck classic from the bake-and-take generation, designed to feed a crowd and survive the trip across town. The base is a tender, biscuit-like dough pressed into a 12×18 inch jelly-roll pan, then heaped with three pounds of fresh sliced peaches, dusted with sugar, and topped with both a buttery crumb mixture and a lattice cut from the reserved dough.

The two-toppings approach is what sets this apart from a single-layer coffee cake. The crumb settles into the peaches and bakes into a soft, sandy layer of buttered sugar; the lattice strips on top crisp and brown for textural contrast. Two finishes, two textures, one bake.

Use ripe but firm peaches that hold their shape. Overripe peaches release too much juice and turn the crumb soggy. If your peaches are very juicy, toss the slices with a tablespoon of flour before scattering them over the dough to absorb extra liquid.

Press the base dough firmly to the edges and slightly up the sides; the rim catches the peach juices so they don’t run off the pan.

Serves 24, perfect for a coffee gathering, brunch buffet, or that one neighbor who hosts.

Pro Tips

• Use cold butter for the crumb topping; rub it into the flour and sugar with fingertips for the best texture.
• If the dough seems crumbly when mixing the base, add milk one tablespoon at a time until it holds together.
• Cool slightly before slicing; warm cake holds its shape better than fully set.
• Stores covered at room temperature for 2 days, refrigerated for 5.
• Reheat individual squares in a 300°F (150°C) oven for 5 minutes for fresh-baked feel.

Variations

• Sub nectarines, plums, or apricots for the peaches in summer.
• Use frozen peaches in the off-season; thaw and drain well first.
• Add 1 teaspoon cinnamon or vanilla extract to the crumb topping for warmth.