peach coffee cake

Peach Coffee Cake with Vanilla Glaze - light and fluffy Greek yogurt cake baked with lots of peaches on top (mixed with brown sugar, cinnamon, and nutmeg), and topped with creamy vanilla glaze. Made in a springform baking pan.&nbsp;

Peach Coffee Cake with Vanilla Glaze

peaches (diced)

oz butter (melted (4 tablespoons of butter))

brown sugar

cinnamon

nutmeg

flour

all-purpose flour

baking powder

baking soda

oz butter (softened (4 tablespoons of butter))

sugar

eggs

vanilla extract

Greek yogurt (full fat)

butter (softened)

heavy cream

Preheat oven to 350 F.

Use 9x3 springform pan or 9 inch round cake pan.&nbsp;&nbsp;Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.

In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined.

Peach filling:

Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan. Top the batter with the peach mixture.

Bake at 350 F on the middle rack until cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 30 minutes, release the cake from the springform pan.

Greek yogurt Cake:

In a small bowl, combine softened butter, vanilla extract, powdered sugar and 2 tablespoons of heavy cream milk - mix until creamy.  Add 1 or 2 more tablespoons of heavy cream to get the desired consistency for the glaze (thick but spreadable).

Drizzle the vanilla glaze over still warm cake.

Vanilla Glaze:

This easy coffee cake is one your family will love. Keeps well and perfect to enjoy for brunch or any gathering.&nbsp;

Peach Coffee Cake

peaches

salt

white granulated sugar

sour cream

buttermilk

peach juice

nut pieces (pecans

milk

Whisk together the flour, baking powder, baking soda and salt. In a separate bowl cream butter, sugar and eggs with mixer. Add to dry ingredients along with sour cream, buttermilk, peach juice and vanilla extract. Spray a 9 x 13 baking dish with cooking oil and spread cake in bottom of dish. Add swirl.

Swirl Instructions

Whisk together and spread over cake mixture as in photo Then, take a knife and cut into mixture as in photo. Spread the peach slices on top and sprinkle with nuts. Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Add glaze.

Glaze Instructions

Whisk together and drizzle over cooled cake.

Keto Peach Coffee Cake Recipe

almond flour

brown sugar replacement

tbsp coconut flour

tsp salt

butter (melted)

erythritol sweetener ((see Tips

unflavored whey protein powder

coconut flour

tbsp baking powder

vanilla

water

peaches (chopped)

Preheat the oven to 325ºF and grease a 9x9 inch metal baking pan.

For the topping, whisk the almond flour, brown sugar replacement, coconut flour, and salt together in a medium bowl. Stir in the butter until the mixture clumps together. Set aside.

In a large bowl, combine the almond flour, granular sweetener, protein powder, coconut flour, baking powder, and salt. Add the eggs, melted butter, and vanilla, then stir in the water until the batter is well mixed.

Spread the batter in the prepared pan and sprinkle with the chopped peaches. Then sprinkle the crumb mixture over top.

Bake 40 to 45 minutes, or until the crumb is nicely browned and the cake is just firm to the touch. Remove and let cool completely before cutting into 16 pieces.

For an added touch, combine ¼ cup powdered sweetener with a little water until a drizzling consistency is achieved.

can I use something besides erthythrotol, allulose/monk fruit??

This buttery cake studded with juicy peaches and covered in crunchy, nutty crumb topping is guaranteed to get your day off to a delicious start.

Peach Coffee Cake With Crumb Topping

(22 grams) sweetened shredded coconut

(scant 1/2 cup) whole roasted nuts (I used almonds)

(48 grams) superfine sugar (*see note below)

(14 grams) light or dark brown sugar

(14 grams) salted

lemon

+ 2 tablespoons (125 grams) granulated sugar

eggs + 1 large egg yolk

(120 grams) greek yogurt

coconut milk (or regular milk)

almond extract or coconut extract (optional)

+ 2 tablespoons (195 grams) all-purpose flour

kosher salt, OR 1/2 teaspoon table salt

Add the shredded coconut to a skillet and...

Add the shredded coconut to a skillet and set it over medium-low heat. Cook the coconut until about half of the strands are a deep golden brown. Remove from the heat, scrape the coconut onto a plate, and let it cool for a few minutes.

Add the nuts to the bowl of a...

Add the nuts to the bowl of a food processor and pulse until they are chopped into very small pieces but not so long that they are ground into a powder. Add the toasted coconut and both sugars and pulse 4 or 5 times to combine. Add the butter, salt, and vanilla and pulse 5 or 6 times until the butter is blended in and the mixture looks damp. Cover and set aside.

Heat the oven to 350 degrees F (177...

Heat the oven to 350 degrees F (177 degrees C).

Prepare an 8-inch round cake pan by coating...

Prepare an 8-inch round cake pan by coating the inside of the pan with a thin layer of vegetable shortening or butter. Cut a piece of parchment paper to fit the bottom of the pan and place it in the pan. Coat the top of the parchment paper with vegetable shortening or butter. Shake some flour around in the pan so the inside is completely covered with flour. Shake any excess flour from the pan. (More information about preparing a pan so the cake will not stick.)

Peel the peaches, remove the pit, and chop...

Peel the peaches, remove the pit, and chop them into bite-size pieces. Add them to a bowl and squeeze the juice from the lemon over them. Toss the peaches around in the lemon juice; this will prevent them from browning. Set aside.

Add the melted butter and sugar to a...

Add the melted butter and sugar to a medium size bowl and stir vigorously with a wire whisk to combine. Whisk in the egg and egg yolk, then whisk in the yogurt, coconut milk, vanilla, almond extract (if using), and the zest from 1 large lemon.

Add the flour, baking powder, baking soda, and...

Add the flour, baking powder, baking soda, and salt to a large bowl and stir to combine.

Pour the wet ingredients into the dry ingredients...

Pour the wet ingredients into the dry ingredients and stir until about halfway combined. Add the peaches and stir until blended. 

Scoop the batter into the prepared pan and...

Scoop the batter into the prepared pan and sprinkle the crumb topping over it in an even layer.

Bake for 55 - 65 minutes (the fruit...

Bake for 55 - 65 minutes (the fruit can cause the bake time to vary quite a bit, so pay attention). To test that the cake is done, insert a toothpick into the center and remove it. If you do not see any raw batter on the toothpick, the cake is done.

Remove the cake from the oven and set...

Remove the cake from the oven and set it on a wire rack. Allow the cake to cool completely in the pan. Slide a butter knife or a flat metal spatula around the side of the pan to loosen the cake from the pan then gently turn the cake out onto a plate and then flip it right side up onto a cake platter. Serve immediately, or cover and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

With peaches in full swing, I couldn&#039;t resist making this Peach Crumb Coffee Cake.  A simple to make sour cream coffee cake, topped with an uncooked peach filling and finished with  loads of crumbs, this is great any time of the day.

Peach Crumb Coffee Cake

unsalted butter, cold (170 grams

cake flour (280 grams)

brown sugar (200 grams)

table salt

peaches (570 grams)

sugar (65 grams)

instant clearjel

white balsamic vinegar

almond extract

all-purpose flour (240 grams)

unsalted butter, softened to 75° F (114 grams)

sugar (150 grams)

eggs, room temperature

sour cream (225 grams) room temperature

Preheat the oven to 350°F.  Spray a 9x3&quot; cheesecake or springform pan with a non-stick baking release.  Set aside.

Cut the refrigerator cold butter into 8 pieces and cut those in half again for 16 pieces if using the processor.  If using the mixer the butter must be very soft - around 74°f.

Combine the cake flour, brown sugar cinnamon and table salt in the bowl of a food processor.  Pulse several times to mix well.

Add the cut up butter and pulse the processor to combine the dry ingredients and butter into large crumbs.  Scrape down often.  Pour into a bowl and refrigerate while preparing the remainder of the recipe.

To make the crumbs in a mixer, soften the butter.  Combine the dry ingredients and mix briefly.  Add the butter and mix on low until large crumbs for.  Do not over mix or you will end up with a paste.  Refrigerate while finishing.

Brown Sugar Crumbs

Bring enough water to a boil to cover the peaches by several inches.  After the water is at a rolling boil, add as many peaches as you can and let them boil for a minute or two.  Remove one with a slotted spoon and run under cold water.  The skin should be easily removed with no excess flesh clinging to it.  If it does not, return it to the boiling water for another minute or so.  Remove all the peaches, run under cold water and remove the skin with your fingers.  See my post, &quot;All About Peaches&quot;  for a complete tutorial on this method.

Cut the peaches in half and remove the pits or stones.  Cut the peaches in 1/2&quot; dice.  There should be about 2 1/2 cups peaches  .Place in a bowl.

Combine the sugar and clearjel, mixing well.  Add it to the peaches and stir to coat all of them.  There should be no sugar mixture showing.  Set aside.

Peach Filling

Whisk together the all-purpose flour, baking powder, baking soda, and table salt in a bowl.  Set aside.

Place the butter, sugar, eggs and vanilla in the bowl of a mixer.  Beat on medium until smooth.  The mixture may curdle but that is fine, it will be fixed in the next step.

Alternate adding the flour and sour cream to the batter one at a time starting and ending with the flour, I usually do 3 flours and 2 sour creams.  The batter will be very thick.

Place in the prepared baking pan and smooth out so it is flat.

Add the peach filling to within 1/2&quot; of the edge of the pan.

Top with all of the brown sugar crumbs.  Place it on a parchment lined baking sheet.

Place it in the preheated oven and bake for 70 to 80 minutes.  Tent the coffee cake when the crumbs start browning too much.   A cake tester should come out with no cake on it.  It may have the peach filling on it since it will stay soft.

Cool completely in the pan.  Remove the rim.  If using a cheese cake pan, see the Chocolate Strawberry Mousse Torte for the full instructions on easily removing the rim.

This can be kept for 2 days at room temperature and then refrigerate the remainder.  Serve at room temperature.

Sour Cream Coffee Cake - it is important to have the butter very soft, around 74°F, and the eggs and sour cream at room temperature.

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