Tender white cake surrounds sweet, fresh peaches in this equal parts rustic and sophisticated peaches and cream coffee cake. While this cake is intended for dessert, I think it is good any time of day!
I’m not the adventurous sort of person. I am a scared of everything. I like to play things nice and safe, so when a friend asked if our family would like to join them at their lake house, I excitedly agreed, but then instantly recoiled in fear. Lake house equals water sports, and I do not do water sports.
I am not a natural in the water. I can swim, but it’s not pretty. When I was younger, I would cartwheel and handstand into the water, jump off the high dive and open my eyes to swim to my friends. Now I just sort of float and bob. I enjoy water less and less.
But you cannot go to the lake house and avoid water, so I succumbed to peer pressure and attempted water skiing. It was disastrous, but eventually, I got myself up. Did I enjoy it? Not sure. Will I try again? Not sure. But what made me immensely happy was to see my eight-year-old clamoring to have a try at water skiing too. Unlike me, she showed no hesitation and no fear. She fared as well as me but was delighted with the outcome. She let that fearless momentum carry her to try the rope swing and cliff jumping. I was so thankful that she didn’t listen to me when I tried to discourage her. I am grateful for her fearless spirit. My little one favors me in many ways, fearing adventure is not one of them.
This peaches and cream coffee is the perfect cake for me. It is nice and safe; there aren’t any crazy ingredients or funky tastes. It’s just a traditional duet of flavors that will please everyone. This coffee cake tastes marvelous with fresh peaches, although canned would probably work as well. The soft yet sweet peaches are tucked inside a fluffy, white cake and topped with a little crumbly, cinnamon mixture. A smooth cream glaze is drizzled over top just before serving. If you want daring and adventure, then This Hummingbird Cake Recipe or this Apple Cider Donut Coffee Cake recipe might be your cup of tea. But if you want simplicity and humbleness, then this peaches and cream coffee cake is just for you.
More Coffee Cakes:
- 2 cups peeled and diced fresh peaches
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon cinnamon
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup butter
- 1 egg lightly beaten
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons butter, melted
- 1 1/2 cups powdered sugar
- 2 tablespoons half and half
Preheat the oven to 350 degrees. Spray an 8 x 8-inch square baking pan with non-stick spray and set aside.
In a small saucepan, combine peaches and water. Bring peaches to a boil, simmer, covered until peaches are tender about 5 minutes. Uncover and stir in the sugar, cornstarch and cinnamon. Stir and continue to heat until peach mixture thickens. Remove from heat and set aside.
Combine flour and sugar in a large bowl. Stir in baking powder and baking soda. Cut in butter with a pastry cutter or two knives until mixture resembles small pebbles or coarse meal. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Stir wet ingredients into dry ingredients and stir just until moistened. Place half of the batter in the prepared pan, top with peaches. Drop the remaining batter over the top of the peaches.
In a small bowl, combine the flour, sugar, cinnamon, nutmeg and butter; mixture should resemble crumbs. Sprinkle crumb mixture over the top of the batter and bake for 40-45 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow it to cool.
For the glaze, whisk together the melted butter and powdered sugar. Add half and half just until you achieve a good consistency for drizzling. Drizzle glaze over cooled cake.
Amount Per Serving Calories 302Total Fat 9gSaturated Fat 5gCholesterol 35mgSodium 163mgFiber 1gSugar 38gProtein 3g