I really love making coffee cakes - they are so impressive but they're not difficult to make! So you get lots of praise and accolades for not working too hard! This one is no different. Filled with yummy peaches (and frozen so you can make it year round) and topped with a sweet icing, it's the perfect excuse to eat cake for breakfast. (Not that any of us need an excuse.)
Start by beating the eggs. Then combine the milk, oil, yogurt and vanilla
and add it to the beaten eggs.
Mix until combined, then add the sugar,
flour, salt, baking powder and baking soda.
Mix this just until incorporated, then pour it into a greased springform pan.
For the topping, combine the peaches, melted butter, cinnamon,
brown sugar,
nutmeg and flour, and stir until combined. Spoon this over the batter
all the way to the edges!
Bake for 55-60 minutes then cool in the pan for about 15 minutes.
Remove the sides of the pan and continue to cool on a wire rack.
While it cools, make the icing! Combine the vanilla, melted butter and powdered sugar.
It will be crumbly, but that's ok. Now add the milk, just a little at a time, until the icing is drizzable. (Is that a word?) Drizzle over the cake
until it's covered and beautiful!
Pour a cup of coffee and tea, and you're all set. Better yet, invite some friends over and impress them with your beautiful, delicious cake. (And don't tell them how easy it is!)
One year ago: Fish Tacos
Two years ago: Beef with Broccoli
Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu Wednesday.
Peach Coffee Cake
Cake:
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla
1/2 cup peach yogurt
3 cups flour
1 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Topping:
16 oz. frozen peaches, thawed and diced
2 Tbsp. butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour
Icing:
1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
2-3 tsp. milk
Beat eggs with an electric mixer for two minutes. Add milk, oil, vanilla and yogurt; mix for another minute. Add flour, sugar, baking powder, salt and baking soda. Mix just until incorporated.
Pour into a greased 9" springform pan and set aside.
Place diced peaches into a large bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour. Spoon topping evenly over batter.
Bake at 350 for 55-60 minutes or until golden brown and a tester comes out clean. Allow to cool for 15 minutes in the pan then remove the pan sides.
While the cake is cooling, prepare the icing. Melt the butter then add the vanilla.
Slowly stir in powdered sugar and then add the milk, one teaspoon at a time, until it is smooth and creamy. Drizzle icing on top of cooled cake. Serves 12.
Adapted from Flour Me with Love
I really love making coffee cakes - they are so impressive but they're not difficult to make! So you get lots of praise and accolades for not working too hard! This one is no different. Filled with yummy peaches (and frozen so you can make it year round) and topped with a sweet icing, it's the perfect excuse to eat cake for breakfast. (Not that any of us need an excuse.)
Start by beating the eggs. Then combine the milk, oil, yogurt and vanilla
and add it to the beaten eggs.
Mix until combined, then add the sugar,
flour, salt, baking powder and baking soda.
Mix this just until incorporated, then pour it into a greased springform pan.
For the topping, combine the peaches, melted butter, cinnamon,
brown sugar,
nutmeg and flour, and stir until combined. Spoon this over the batter
all the way to the edges!
Bake for 55-60 minutes then cool in the pan for about 15 minutes.
Remove the sides of the pan and continue to cool on a wire rack.
While it cools, make the icing! Combine the vanilla, melted butter and powdered sugar.
It will be crumbly, but that's ok. Now add the milk, just a little at a time, until the icing is drizzable. (Is that a word?) Drizzle over the cake
until it's covered and beautiful!
Pour a cup of coffee and tea, and you're all set. Better yet, invite some friends over and impress them with your beautiful, delicious cake. (And don't tell them how easy it is!)
One year ago: Fish Tacos
Two years ago: Beef with Broccoli
Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu Wednesday.
Peach Coffee Cake
Cake:
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla
1/2 cup peach yogurt
3 cups flour
1 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Topping:
16 oz. frozen peaches, thawed and diced
2 Tbsp. butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour
Icing:
1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
2-3 tsp. milk
Beat eggs with an electric mixer for two minutes. Add milk, oil, vanilla and yogurt; mix for another minute. Add flour, sugar, baking powder, salt and baking soda. Mix just until incorporated.
Pour into a greased 9" springform pan and set aside.
Place diced peaches into a large bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour. Spoon topping evenly over batter.
Bake at 350 for 55-60 minutes or until golden brown and a tester comes out clean. Allow to cool for 15 minutes in the pan then remove the pan sides.
While the cake is cooling, prepare the icing. Melt the butter then add the vanilla.
Slowly stir in powdered sugar and then add the milk, one teaspoon at a time, until it is smooth and creamy. Drizzle icing on top of cooled cake. Serves 12.
Adapted from Flour Me with Love
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