Peach Coffee Cake

Peach Coffee Cake

 

A moist sour cream vanilla cake baked with a sweet layer of cinnamon infused peaches as a topping.

 

Peach Coffee Cake

Ingredients                                     Makes: 1 cake
~Batter~
2 large eggs
1 cup 2% milk
1/2 cup avocado oil
1 tsp vanilla extract
1/2 cup sour cream ~or~ plain unsweetened yogurt
3 cups all-purpose flour
1 cup organic sugar
1 tsp baking powderCoffee Cake
1/2 tsp sea salt
1/2 tsp baking soda
~Topping~
5 peaches, diced
3 Tbsp unsalted butter, melted
3/4 cup organic sugar
1 Tbsp cinnamon powder
1/4 cup all-purpose flour
1/8 tsp sea salt

Instructions
Prepare baking dish and oven. Grease a 9-inch spring form pan with coconut oil and then set aside. Preheat oven to 350 degrees Fahrenheit.

Prepare topping. Peal the peaches, remove the pit and then dice the peaches into 1/2-inch pieces. In a large sauce pan melt the butter, then add the diced peaches and the sugar. Cook the peaches over medium heat for about 10 minutes, stirring frequently until the sugar dissolves and a syrup mixture is formed with the peach pieces; remove from heat.

In a small bowl combine the dry topping ingredients including the cinnamon, flour and sea salt. Pour the dry mixture over the peaches and stir to combine; the set aside.

Combine wet batter ingredients. Using a stand mixer or using a large bowl and a hand mixer, beat the eggs on medium for about 1 minute. Then add the oil, vanilla, milk and yogurt then beat for another couple minutes.

Combine dry batter ingredients. In a separate bowl mix together the flour, baking soda, baking powder, salt and sugar.

Combine the dry and wet batter ingredients. Add this dry mixture to the wet and mix for a few minutes until well incorporated, being careful not to over mix.

Fill the cake pan. Pour the prepared batter into the spring form pan. With a large wet spoon press the batter evenly into the bottom of the pan. Next, pour the peach mixture evenly over the batter and spread out with a large spoon.

Bake. Bake for 1 hour in the pre-heated oven. Check the cake after about 50 minutes for readiness, then add additional time if not done. When a toothpick or clean knife poked into the center of the cake comes out clean, then cake is finished. Serve warm or cold. Keeps for 5 days in the fridge. Enjoy.

Recipe shared by: J. Marshall

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