Vanilla Peach Coffee Cake

I have this super awesome habit of buying all sorts of produce with the intention of eating healthy for long periods of time (read: like four days). But let’s be real here…unless Taco Bell and donuts count as healthy, that’s not really my strong suit.
And unfortunately for me, fresh produce only lasts like a week. Tops.

Vanilla Peach Coffee Cake : Sweets by Sarah Mae

But on the fortunate side this has given me excellent baking-almost-bad food opportunities.
That’s where this coffee cake came in.
After staring at a bag of peaches just chillin’ in my fridge, too mealy to eat but too pretty to just throw away, I knew they needed a second chance. So I got straight to work. Well, I got straight to Pinterest, but what’s the difference really.
See, I’m weird about baked peaches. I don’t like peach pie or anything with large chucks of squishy peaches, it’s a texture thing. But this coffee cake looked like a good exception to this rule. By dicing the peaches and keeping them bite sized, you don’t get that overly mushy feeling. Plus, anytime you cover something in cinnamon and icing its pretty much guaranteed to be good.
And oh man, it was good.

Vanilla Peach Coffee Cake : Sweets by Sarah Mae

Make it. Eat it. Drink coffee with it.
Or don’t…

But then you’ll be sad.

Vanilla Peach Coffee Cake : Sweets by Sarah Mae

Vanilla Peach Coffee Cake

Recipe adapted from Pine Cones and Acorns

Ingredients for Batter:

2 eggs
1 cup milk
1/2 cup melted butter
1 teaspoon vanilla
1/2 cup greek yogurt
3 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Ingredients for Peach Topping:

5 or 6 peaches, diced
3 tablespoons butter, melted
1 cup brown sugar
1 tablespoon cinnamon
2 teaspoons nutmeg
4 tablespoons flour

Ingredients for Vanilla Icing:

1 tablespoon butter
1 teaspoon vanilla
3/4 cup powdered sugar
2-3 teaspoons half and half

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray 9 inch spring form pan with cooking spray. Set Aside
  3. In a medium bowl, mix flour, baking soda, baking powder, salt, and sugar. Set aside.
  4. Beat eggs in mixer bowl on medium for one minute.
  5. Add melted butter, vanilla, and Greek yogurt to eggs mix until well combined.
  6. Add flour mixture to the wet mix just until evenly mixed.
  7. Pour the batter into the prepared pan.
  8. Top with peach filling.
  9. Bake for 60 – 70 minutes. Or until toothpick inserted in the middle comes out clean.
  10. Drizzle with icing after removing cake from the oven.
  11. Let cool and enjoy!

Peach Filling Directions

  1. Mix all peach filling ingredients in a separate bowl and distribute evenly over batter in spring form pan.

Icing Directions

  1. Whisk together vanilla, powdered sugar, and vanilla in a small bowl. Add heavy cream 1/2 teaspoon at a time until desired consistency.

xo,
Sarah Mae

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Mandarin Carrot Bread

You guys, something amazing happened the other day.
I went outside after 10:00am and guess what? It was under 90 degrees! This is major!

Mandarin Carrot Bread: Sweets by Sarah Mae

Generally, Fall is thought of as an imaginary season here in Phoenix, but I’m not so sure now. 86 degrees sounds like Fall to me!
Maybe my concept of the season is a little distorted…
Well, Fall or no Fall, I took my cue from the cooler weather and made something kind of Fall-ish. I think it’s still a little too early for pumpkin, regardless of what the beer aisle at the grocery store is trying to tell me, but it’s never a bad time for carrots. This bread has a little bit of spice to give your house that cooler weather scent, with some oranges keep it light and summery.
I made these cute mini-loafs using this Wilton Perfect Results Mini Loaf Pan which I loved. I think I want to bake everything in mini-loafs! This bread was perfect warmed up for breakfast, with or without a little butter on top.Mandarin Carrot Bread: Sweets by Sarah Mae

Mandarin Carrot Bread

Recipe adapted Raisin-Carrot Bread recipe in Better Homes and Gardens New Cook Book

Ingredients:

1/2 cup raisins
1/4 cup orange juice
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon allspice
1 egg – beaten
1 cup shredded carrots
2 tablespoons melted butter
11oz. can of mandarin oranges, roughly chopped, save juice.

Preheat oven to 350 degrees. Grease pan.

  1. In a small bowl mix raisins and orange juice, set aside.
  2. In a medium bowl combine flour, sugar, baking powder, cinnamon, salt, and allspice – set aside.
  3. In a different bowl mix egg, carrots, butter, 1/4 cup of the juice from mandarin oranges, and 1/2 cup of chopped mandarin oranges. Stir in raisin mixture.
  4. Add raisin mix to flour mix all at once. Stir until just moistened.
  5. Pour into prepared pan. Bake for 18-25 minutes or until toothpick inserted comes out clean.
  6. Cool on wire rack and enjoy!

(If using regular 8in. bread pan, bake for 55-60 minutes)

xo,
Sarah Mae