Vanilla Peach Coffee Cake

I have to admit that this is most definitely not the most healthy thing to eat, or even a healthier version. If you want, you can definitely make it using soft white wheat flour or oat flour (my favorite). Every once in a while, though, I just need some good-for-my-soul food.

Take those peaches you haven’t devoured or canned and use them to make this delicious coffee cake. Your taste buds will appreciate you making it because they love things like vanilla, cinnamon, and peaches, right?

Vanilla Peach Coffee Cake

Cake:

2 eggs

1 cup milk

1/2 cup oil*

1 tsp vanilla*

1/2 cup sour cream

3 cups flour*

1 cup sugar*

1 tsp baking powder*

1/2 tsp baking soda*

1/2 tsp salt*

Topping:

5 or 6 large peaches, diced

3 T butter, melted

1 1/4 cups brown sugar*

1T cinnamon*

1 tsp nutmeg*

4 T flour*

Vanilla Icing:

1 T butter

1 tsp vanilla*

3/4 cup powdered sugar*

2-3 T cream or milk

*These ingredients can be found in our store

Directions:

Prepare a 9-inch spring form pan with cooking spray. Preheat oven to 350. Beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.

Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.

Bake for 1 hour and 5- 10 minutes. Check the cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished. Let cake cool and then drizzle with icing.

Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don’t worry. Slowly add cream a little at a time until the frosting is the consistency you like.

*Recipe from Pine Cones and Acorns

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