Vanilla Peach Coffee Cake

This post contains affiliate links. Good morning, I hope you had a fabulous weekend. I did but I must admit that I am very excited that this coming weekend is a holiday, a nice long three day weekend. For now, it's off to work. As I like to do on most weekends I did a little baking and experimented with a few recipes on my Pinterest \"Recipes to Try\" board. I also did a little work, a few things around the house and some reading. Did you know that the fruit this summer is supposed to be the best it has been in years? Apparently, fruit loves hot weather. I personally have eaten more peaches and cherries this summer than I have in about five years just for that reason. As I have been a little overzealous lately buying peaches and cherries I found myself with a few peaches that were going to be too ripe for me to eat on the same day. That is unless I wanted to have them for every meal plus a few snacks. So I decided to make this recipe for Vanilla Peach Coffee Cake. Vanilla Peach Coffee Cake Adapted from Allrecipes.com Batter: 2 eggs 1 cup milk 1/2 cup vegetable oil 1 tsp. Nielsen-Massey Vanilla Extract 1/2 cup sour cream 3 cups flour 1 cup sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced 3 Tbsp. butter, melted 11/4 cup brown sugar 1Tbsp. ground cinnamon 1/8 tsp. ground nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp. vanilla or Vanilla Bean Paste 3/4 C powdered sugar 2-3 tsp. heavy cream Directions: Prepare a 9\" Spring form pan with cooking spray and set aside. Preheat oven to 350. In the bowl of a stand mixer 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. Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like. Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, then 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. This cake is delicious! I loved it! I think that you will to, it is sweet, spicy, moist and taste like a combination of Summer and Fall. NOTE: This recipe is from allrecipes.com, as noted, it is not my recipe. For the photos shown, I did change a few things in the recipe, the main change for me was to add MORE of the spices and more of the peach layer. Consequently, I did have to bake my cake for about 15 minutes longer than called for. I also used a dark pan, and as you can see the bottom is a little dark. I hope that you try this recipe, and as I always ask if you do please come back and let me know. I would love to hear how yours turned out. Please remember that I am not a professional baker, I am only writing about my experiences with these recipes. If your version of mine or any other recipe out there does not turn out there are MANY reasons why, such as high altitude, wrong size pan, use of different ingredients, your oven temperature is off or many other things. Have a great week! Enjoy the last week of Summer! To go along with your peach cake here are a few of my favorite Peach \"Finds\"

Vanilla Peach Coffee Cake

This post contains affiliate links. Good morning, I hope you had a fabulous weekend. I did but I must admit that I am very excited that this coming weekend is a holiday, a nice long three day weekend. For now, it's off to work. As I like to do on most weekends I did a little baking and experimented with a few recipes on my Pinterest \"Recipes to Try\" board. I also did a little work, a few things around the house and some reading. Did you know that the fruit this summer is supposed to be the best it has been in years? Apparently, fruit loves hot weather. I personally have eaten more peaches and cherries this summer than I have in about five years just for that reason. As I have been a little overzealous lately buying peaches and cherries I found myself with a few peaches that were going to be too ripe for me to eat on the same day. That is unless I wanted to have them for every meal plus a few snacks. So I decided to make this recipe for Vanilla Peach Coffee Cake. Vanilla Peach Coffee Cake Adapted from Allrecipes.com Batter: 2 eggs 1 cup milk 1/2 cup vegetable oil 1 tsp. Nielsen-Massey Vanilla Extract 1/2 cup sour cream 3 cups flour 1 cup sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced 3 Tbsp. butter, melted 11/4 cup brown sugar 1Tbsp. ground cinnamon 1/8 tsp. ground nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp. vanilla or Vanilla Bean Paste 3/4 C powdered sugar 2-3 tsp. heavy cream Directions: Prepare a 9\" Spring form pan with cooking spray and set aside. Preheat oven to 350. In the bowl of a stand mixer 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. Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like. Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, then 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. This cake is delicious! I loved it! I think that you will to, it is sweet, spicy, moist and taste like a combination of Summer and Fall. NOTE: This recipe is from allrecipes.com, as noted, it is not my recipe. For the photos shown, I did change a few things in the recipe, the main change for me was to add MORE of the spices and more of the peach layer. Consequently, I did have to bake my cake for about 15 minutes longer than called for. I also used a dark pan, and as you can see the bottom is a little dark. I hope that you try this recipe, and as I always ask if you do please come back and let me know. I would love to hear how yours turned out. Please remember that I am not a professional baker, I am only writing about my experiences with these recipes. If your version of mine or any other recipe out there does not turn out there are MANY reasons why, such as high altitude, wrong size pan, use of different ingredients, your oven temperature is off or many other things. Have a great week! Enjoy the last week of Summer! To go along with your peach cake here are a few of my favorite Peach \"Finds\"

 
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