Friday, October 9, 2020

Vanilla Peach Coffee Cake


Vanilla Peach Coffee Cake

Vanilla Peach Coffee Cake - made with a buttery and flavorful cake base, topped with fresh peaches, topped with a tender cinnamon breadcrumb filling and finished with a sweet vanilla frosting. Oh so much goodness in a slice of coffee cake!


Peach garnish:

  • 1 cup of brown sugar
  • 3 tablespoons of flour
  • 1 tablespoon of cinnamon
  • 4 peaches, diced
  • 2 oz of melted butter (4 tablespoons of butter)
  • 1/2 teaspoon of nutmeg

Greek yogurt cake:

  • 2 eggs
  • 1/2 teaspoon of baking soda
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole Greek yogurt
  • 1 1/2 cups all-purpose flour
  • 2 oz of softened butter (4 tablespoons of butter)

Vanilla icing:

  • 2/3 cup powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of softened butter
  • 4-5 teaspoons heavy cream


First, preheat the oven to 350 F.

Then, use a 9x3 springform pan or a 9 inch round cake pan. Line bottom of 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.

Peach garnish:

In a large bowl, combine the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and flour until blended.

Greek yogurt cake:

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

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

Keeping the speed of the mixer low, stir in the flour mixture until combined. Do not over mix.

Transfer the cake batter to the springform pan. Garnish the dough with the peach mixture.

Bake at 350 F on the middle rack until the 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 cooked, let it cool (still in the baking dish) on a wire rack. After the cake has cooled for about 30 minutes, remove it from the springform pan.

Vanilla icing:

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

Pour the vanilla frosting over the still warm cake.

Happy Cooking Time.