Peach Coffee Cake
Aug 21, 2022 20:56:02 GMT -5
Post by Shoshanna on Aug 21, 2022 20:56:02 GMT -5
Peach Coffee Cake
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Ingredients
For Cinnamon Streusel Crumbs:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar
1–2 teaspoons ground cinnamon (to taste)
dash of salt
1/2 cup unsalted butter-melted
Cream Cheese Filling:
8 oz. cream cheese-softened
5 Tablespoons sugar
1 egg
1/2 teaspoon vanilla
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons unsalted butter- softened
2/3 cup sugar (I used 1/3 cup light brown sugar and 1/3 cup granulated sugar)
2 eggs
1 1/2 teaspoon vanilla extract
3/4 cup sour cream
3 medium fresh peaches peeled, cored and sliced into 10 slices each (you can use canned peaches-drained)
For the Glaze:
3/4 cup powdered sugar
2 Tablespoons milk or creme
1/2 teaspoon vanilla extract
Instructions
To make the crumb topping:
Stir dry ingredients (sugar, light brown sugar, flour, cinnamon and salt), then add melted butter and stir with a fork to make coarse crumbs. Set in the fridge until ready to use.
Preheat oven to 350F. Grease 9-inch springform pan with cooking spray, line the bottom with parchment paper and set aside.
To make the filling:
Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg and vanilla end mix on low just to combine. Set aside.
To make the cake batter:
In a bowl stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy.
Add eggs and vanilla, and mix to combine. Mix in sour cream. Slowly mix in the flour mixture.
Spread the batter onto the bottom of prepared pan and sprinkle with less than 1/2 of the crumb mixture. Reserve the rest for topping.
Spoon the cream cheese filling over the crumbs, but don’t go all the way to the edges.
Arrange sliced peaches over the cheesecake filling.
Then sprinkle with the remaining crumb topping and bake 60-70 minutes, until the cake is set in the center. If the top browns to quickly, you can tent it with aluminium foil after 30-40 minutes of baking time.
Cool on a rack, run a thin knife around the cake and loose ring from springform pan.
Vanilla glaze:
Before serving make the glaze. Whisk together milk, sugar and vanilla. If it’s too thick add more milk, or it’s too thin add more powdered sugar to rich desired consistency. Drizzle over the cake and serve.
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Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Ingredients
For Cinnamon Streusel Crumbs:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar
1–2 teaspoons ground cinnamon (to taste)
dash of salt
1/2 cup unsalted butter-melted
Cream Cheese Filling:
8 oz. cream cheese-softened
5 Tablespoons sugar
1 egg
1/2 teaspoon vanilla
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons unsalted butter- softened
2/3 cup sugar (I used 1/3 cup light brown sugar and 1/3 cup granulated sugar)
2 eggs
1 1/2 teaspoon vanilla extract
3/4 cup sour cream
3 medium fresh peaches peeled, cored and sliced into 10 slices each (you can use canned peaches-drained)
For the Glaze:
3/4 cup powdered sugar
2 Tablespoons milk or creme
1/2 teaspoon vanilla extract
Instructions
To make the crumb topping:
Stir dry ingredients (sugar, light brown sugar, flour, cinnamon and salt), then add melted butter and stir with a fork to make coarse crumbs. Set in the fridge until ready to use.
Preheat oven to 350F. Grease 9-inch springform pan with cooking spray, line the bottom with parchment paper and set aside.
To make the filling:
Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg and vanilla end mix on low just to combine. Set aside.
To make the cake batter:
In a bowl stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy.
Add eggs and vanilla, and mix to combine. Mix in sour cream. Slowly mix in the flour mixture.
Spread the batter onto the bottom of prepared pan and sprinkle with less than 1/2 of the crumb mixture. Reserve the rest for topping.
Spoon the cream cheese filling over the crumbs, but don’t go all the way to the edges.
Arrange sliced peaches over the cheesecake filling.
Then sprinkle with the remaining crumb topping and bake 60-70 minutes, until the cake is set in the center. If the top browns to quickly, you can tent it with aluminium foil after 30-40 minutes of baking time.
Cool on a rack, run a thin knife around the cake and loose ring from springform pan.
Vanilla glaze:
Before serving make the glaze. Whisk together milk, sugar and vanilla. If it’s too thick add more milk, or it’s too thin add more powdered sugar to rich desired consistency. Drizzle over the cake and serve.
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