Recipes Food

Peach Coffee Cake

Ingredients 

FOR THE GLAZE

  • 2 cups all purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ cup milk
  • ¾ cup brown sugar
  • ½ cup sour cream
  • 4 tablespoons unsalted butter (softened)
  • 1 large egg
  • 1 teaspoon vanilla
  • 29 ounces canned peaches (drained or 2 cups of fresh peaches sliced)

FOR THE TOPPING

  • 1 cup granulated sugar
  • 2 tablespoons molasses
  • 2/3 cup flour
  • 6 tablespoons unsalted butter (softened)

FOR THE GLAZE

  • ½ cup powdered sugar
  • 3 teaspoons milk
  • 1/8 teaspoon cinnamon

Instructions 

  • Preheat oven to 350 degrees and spray a 9″ springform pan with non-stick spray.
  • To make the cake, combine the flour, baking powder and cinnamon in a small bowl. Set aside.
  • In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla. Mix until smooth. 
  • Add the dry ingredients to the wet ingredients and mix well.
  • Fold in the sliced peaches and pour the batter into your pan.
  • Prepare the crumb topping. In a small bowl, add the sugar and molasses, mixing until crumbly. Chop the butter into chunks and add to the bowl. Add the flour. Use a pastry cutter to cut in the butter until the mixture is chunky and crumbly.
  • Bake for 50-60 minutes, test with a toothpick and it’s done when your toothpick is clean.
  • In a small bowl,mix together the ingredients for the glaze, whisking until smooth. Pour the glaze over the cake after it’s cooled.

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