Peaches & Cream Coffee Cake

I recently came across Chickens in the Road‘s Strawberries & Cream Coffee Cake recipe, and it looked oh-so-good. Of course, like always, I can never make something the way it’s written. I have a ton of peaches in my freezer and wanted to use them up. So I began to think…

Why not make this coffee cake with peaches? Change this a bit, add that… and the Peaches & Cream Coffee Cake was born. Please! Please, check out Suzanne McMinn’s recipe. She was the one who had made this recipe to begin with!

Peaches & Cream Coffee Cake

Dough:
2 ½ c flour
    ⅓ c brown sugar
   ½ t salt
     1 T baking powder
   ½ t cream of tartar
   ¼ c butter
   ¼ c sour cream
   ½ c milk
     1 c chopped peaches
Filling:
 ¼ c peach/honey mixture
   2 T flour
   1 c chopped peaches
 ½ c softened cream cheese
Icing:
  ½ c powdered sugar
  ½ t vanilla
    2 t softened butter
1-2 T milk

Dough:

Combine flour, sugar, salt, baking powder, and cream of tartar in a medium-sized bowl. Cut in butter until the pieces are pea-sized. Stir in sour cream. Fold in peaches and add just enough milk (up to 1/2 cup) to make a firm dough. If you’ve ever made baking powder biscuits, this dough is very similar. Grease and lightly flour a 9″x13 ” pan. Press dough out on the pan until it touches all edges of the pan. Flour the top as necessary; the flour won’t be noticeable after it is baked!

Filling:

To make the peach/honey mixture, combine 3 c chopped peaches and 1/4 c honey. Blend in a blender or food processor until smooth. (Note: I make extra and refrigerate the leftovers to make cakes, smoothies, or a special “dip” for Bella’s bananas. It’s also very good made with strawberries, raspberries, blackberries, or blueberries!) Spread the softened cream cheese down the center, leaving about 3 inches on the long sides of the dough without cream cheese. Combine ¼ cup of the peach/honey mixture, the 2 tablespoons of flour, and peaches; spoon on top of the cream cheese. Make 1-inch cuts along the sides of the dough and “braid” them on top of the cream cheese and peaches.

I added too much milk to my dough, so mine didn't get braided, just folded up.

Bake at 375° for 25-30 minutes or until browned. Allow to cool in pan.

Icing:

When the cake is completely cooled, mix the icing. Combine the butter and vanilla; smooth as much of the powdered sugar into the butter mixture as you can. Gradually add the remaining powdered sugar and enough milk to make the icing a good “drizzling” consistency. I like mine to be slightly thicker than honey. Drizzle over the cake and enjoy!

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