Peach Coffee Cake

 

I’ve tried to convince myself over the years that I am not a baker, but occasionally I just get the urge to bake, ergo, at least according to number two son, I am indeed a baker. Today he was coming over to hang out with his old mom. I love that my adult son still likes to come hang out with me. As a consequence, I decided that today would be the perfect day to experiment with a peach coffee cake, because I knew that he would enjoy being my taste tester, and give me an honest opinion.

By the time he arrived, the house was scented with cinnamon and toasted pecans. We could hardly wait to dig in, but I knew, considering the moist filling, that the cake was going to have to cool thoroughly before I could cut into it. I think that was the longest hour of our lives.

  We both absolutely loved it! This is a coffee cake, so the cake itself isn’t as sweet as a dessert cake, making it perfect for breakfast. The peach filling is absolute heaven, as is the streusel topping. This is a must try.Peach Coffee Cake

For cake:

2 c. flour

2 t. aluminum free baking powder

½ t. aluminum free baking soda

1/8 t. salt

½ c. butter, room temperature

1 c. sugar

2 large eggs, room temperature

1 c. sour cream

1 t. vanilla extract

1 21-oz. can peach pie filling

Streusel Topping:

1 c. flour

½ c. firmly packed dark brown sugar

½ c. pecans

6 T. butter, cut into pieces and softened

1 t. cinnamon

¼ t. freshly grated nutmeg

 Make streusel: In a food processor pulse together streusel ingredients until combined well and crumbly; set aside.

Preheat the oven to 350°F. Spray the bottom and up the sides of a 9-inch springform pan with Baker’s Joy; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

 In the work bowl of a stand mixer, cream butter and sugar until light and fluffy, 5-7 minutes. Turn the mixer to low and beat in eggs one at a time just until incorporated. With the mixer still on low, add sour cream and vanilla, then add flour mixture in 2-3 intervals, beating just to combine.

 Spread half of the batter in the prepared pan. Top with peach pie filling, spreading to within a half a spreading to within a half inch of the side of the pan. Dollop the rest of the batter over the peaches, spreading to cover.

 Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15-20 minutes on a wire rack before removing the springform pan sides.

 Because of the fruit filling, this does not keep. What you don’t eat the first day, slice up and freeze. It freezes beautifully.

 *Be sure to spread the dough to the edges. I dampened my hands in order to do so.

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