Sunday, September 1, 2013

Peach Coffee Cake

Here is another recipe I tried with my extra peaches.
This is adapted from

The batter:
2 eggs
1 cup milk
1/2 cup canola oil
1 tsp. vanilla
1/2 cup sour cream
3 cups flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

The topping:
6 large peaches, peeled and diced
3 Tbsp. butter, melted
3/4 cup brown sugar
1 Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp flour

The glaze:
1 cup powdered sugar
3-4 Tbsp milk
1/2 tsp. vanilla

Peel and cut up the peaches. 

Prepare a 9-inch spring form pan with cooking spray. Preheat the oven to 350 degrees. In a large bowl, beat eggs on medium speed for about 1 minute. Add the oil, vanilla, milk, and sour cream. Beat for about 2 minutes. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, and sugar). Add the wet ingredients to the dry ingredients and mix until well incorporated, but don't over mix it. Pour the batter in the pan. 

Combine the peach mixture. Pour the peach mixture on top of the batter. 

Bake for 1 hour and 5-10 minutes. The middle will be a little soft set.

Take off the spring form pan and drizzle the glaze on top.