I could not resist purchasing some fresh peaches yesterday and as luck would have it, the weather was cooler this morning compared to the last few days, which made it a perfect time to bake a peach coffee cake.
It is believed that coffee cake originated during the 17th century and introduced to America by immigrant settlers. Most family recipes were passed down from one generation to the next; with each generation putting their own spin on the recipe by adding fruit, sour cream, or other delicious toppings. Personally, I think the spices such as nutmeg and cinnamon makes the cake a genuine coffee cake. Researching the history, I learned that the cake was more like bread typically made with yeast. However, there are different opinions as to whether the coffee cake should be dense or light and crumbly. I suppose it is a matter of preference.
This is a terrific recipe to make when entertaining guests, take to a church function, give as a gift, or whatever you choose. The smell was delightful with the aroma of brown sugar, cinnamon, and peaches lingering throughout the house. The prep time took about 30 minutes and about one hour to bake. It will last about two weeks in a sealed container. Although the original recipe did not require well-ripe peaches, I decided (after testing the recipe) that using well-ripe peaches would be better, or you could pre-cook the peaches until they are tender. I do not recommend frozen or canned peaches unless you remove all the liquid as the liquid could make the cake soggy. All-in-all I am pleased with the recipe. I will add this recipe my favorite recipe journal.
Peach topping ingredients
4 cups of diced peaches (5 or 6 large well-ripe peaches)
3 Tbsp. butter, melted
1-1/4 cup brown sugar
1 tbsp. cinnamon
2 tsp. nutmeg
4 tbsp. flour
Wash, peel and dice the peaches. In a large bowl, mix diced peaches, melted butter, brown sugar, cinnamon, nutmeg, and flour. Set aside. Follow the instructions for cake batter ingredients.
Cake batter ingredients
2 large eggs
4 tbsp. butter
1-1/4 cup sour cream or plain yogurt
3 cups all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
½ tsp. salt
1 tsp. baking soda
Step 1 – Prepare 9 inch springform cake pan with cooking spray. Preheat oven to 350°.
Step 2 – In a small bowl beat eggs.
Step 3 – In a large bowl, cream together the butter, vanilla, and sour cream or yogurt. Add eggs, and mix well. Set aside.
Step 4 – In a separate medium bowl, mix the flour, salt, baking soda, baking powder and sugar.
Step 5 – Combine dry ingredients in with the liquid ingredients. Do not over mix. Pour into springform pan. Gently spread the mixture evenly in the pan.
Step 6 – Add the previously made peach topping, gently spread the topping evenly on the cake mix.
Step 7 – Bake in a preheated oven for 50 – 60 minutes. (Make the icing while the cake is baking)
Is it done? Test by inserting a butter knife in the cake. If the knife comes out clean, your cake is done.
1 tbsp. butter
1 tsp. vanilla
¾ cup powder sugar
*3-6 tsp. heavy cream
In a small bowl, mix butter, vanilla, and powder sugar. *Add heavy cream until you reach the desired texture. Hint: you want to drizzle the icing on the cake; therefore the texture should be creamy. Set the icing aside until the cake is done. Cool cake to warm to touch and drizzle icing on the cake. Let cake cool completely before removing the spring-form pan. Serve at room temperature. Serves 8 – 10 (small to medium slices)