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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