Friday, December 7, 2012
Peaches N' Cream Coffee Cake
I made this delicious Peaches N' Cream Coffee Cake for mom's group this morning. Its sweet aroma filled my house, and I was almost drooling as I wrapped it up for the car ride. When I got to mom's group I made up my mind that I was going to be good today. No sweets. However, although I didn't eat one sweet at mom's group, on the car ride home, I kept glancing over at the leftover coffee cake on the passenger seat. I then began to debate with myself in my head:
"Should I try a little bit when I get home? Maybe if I just have a little bite...No! I can't give in! Actually... I've done great this whole week, I should treat myself and just enjoy a nice big piece! Arggg... I shouldn't have any...but what if it isn't really good and I put it on my blog? I sort of NEED to try it...."
Back and forth, I debated. I just couldn't make up my mind.
Until I got home.
I didn't think twice and just cut a good-sized piece with a glass of milk. And before I could debate with myself any longer I took a bite. SoooooOoOoO good. The soft peaches with the sweet vanilla icing melted in my mouth as I bit into the moist coffee cake. Yumm Yummm... I'm so glad I get to share this recipe with you now!
PEACHES N' CREAM COFFEE CAKE
Recipe Adapted from Tidy Mom
2 1/2 cups Flour
1 cup Brown Sugar
1 tsp Cinnamon
1/8 tsp Nutmeg
3/4 cups Butter (Softened)
2 Eggs, separated
1 cup Heavy Cream
1/2 tsp Salt
2 1/4 tsp Baking Powder
2 (14oz) cans of Sliced Peaches
1/3 cup of Peach Juice (drained from can)
1/2 cup Sugar
2 Tablespoons of Corn starch
1/2 tsp Cinnamon
1 Tablespoon Butter (Melted)
1 tsp Vanilla
3/4 cups Powdered Sugar
3-5 Tablespoons Heavy Cream
Preheat Oven to 350 degrees and Grease a 9" springform pan. Place parchment paper on the bottom of the pan.
Prepare the Peach Topping. Drain the 2 cans of sliced peaches, reserving 1/3 cup of the juice. In a small bowl, mix the cornstarch with the peach juice until smooth. In a small saucepan, combine the peaches, peach juice with cornstarch, sugar and cinnamon. Bring the peach mixture to a boil, stirring constantly. Once at a boil, stir for one minute. Set aside to let cool.
In a large bowl, mix together flour, sugar, cinnamon, and nutmeg. Cut in the butter (mixture will be crumbly). Reserve and set aside 1 cup of this mixture for the crumb topping.
In a small bowl, Mix together the egg yolks with cream and add this to the flour mixture. Add salt and baking powder and mix until very smooth. Gently fold in the egg whites. Pour into the springform pan.
Place the peach topping evenly over the top of batter. Sprinkle with the reserved 1 cup of crumb mixture.
Bake for 55-65 minutes until lightly brown on top.
Once done, allow to cool for 5-10 minutes then remove from pan. While it is cooling, make your vanilla icing. Combine the melted butter with the powdered sugar until smooth (will be thick). Add Vanilla. Gradually add a tablespoon at a time of heavy cream until you have the desired consistency
(Able to drip and drizzle over cake).
Drizzle the coffee cake with vanilla icing. Slice and serve and enjoy!