Peaches ‘n Cream Coffeecake will surely satisfy any sweet tooth you have. Do you enjoy a nice slice of fruit-filled coffeecake in the mornings for breakfast? Perhaps you enjoy such delicious treats with a cup of coffee, hot tea, or juice in the mornings. Well, I have a wake up coffeecake that’s spectacular–especially if you enjoy peaches.
This bundt cake is made with peaches and a cinnamon streusel layer in between layers of a wonderful sour cream coffeecake batter. Then after the cake has cooled, it’s iced with an incredibly thick powdered sugar icing. The effect: A-M-A-Z-I-N-G!!!
Since I’ve been hunting through my recipe binders in search of ideas for using up peaches, I came across my wonderful Blueberry Coffee Cake recipe and decided to try it with peaches instead. WOW! I followed that recipe quite closely, except that I substituted 4 cups of fresh, finely diced, peaches for the 2 -12-oz. bags of frozen blueberries I usually use.
The cinnamon-brown sugar-flour mixture that is used for the blueberries, works just as well, if not better, for peaches. It’s just a wonderful coffeecake that you can serve any time of the day–certainly for breakfast, but also for dessert or afternoon snacks.
My husband took this cake out to his office a couple of weeks ago and I heard back from several folks telling me how much they enjoyed the cake. While it has several steps, the cake is not overly complicated. The biggest thing to remember when working with bundt pans is the cake has to cook all the way down to the bottom.
Sometimes that takes an hour and a half to cook all the way through. I’ve had bundt cakes take as long as one hour and forty-five minutes before! Until a knife is inserted in the center and it comes out clean, you have to keep cooking the cake. Otherwise, it will fall out of the pan in clumps. That’s the voice of experience talking! My first bundt cake came out that way because I didn’t know not to cook the cake simply by time or how to test it properly.
Also this cake has a lot of fruit in it. I was really concerned that it might overflow and spill out all over the oven. (I’ve had that happen before too). So I put the cake on a cookie sheet when I put it in the oven just in case. It did come up to the top (and then some), but it didn’t overflow, thankfully.
I also recommend that you allow the cake to cool completely before trying to invert it. This can take close to two hours. I have a special rubber spatula that I use to loosen the edges and around the cone shape in the middle. After placing the cake on a plate, I drizzle the powdered sugar icing over top. If you allow the icing to set–about 15-20 minutes, then you can cut the cake or wrap it up in plastic wrap and the icing will have hardened and not become messy.
If you’re in the mood for a sensational peach coffeecake for special occasion breakfasts, or anytime you want a peach dessert, then please consider Peaches ‘n Cream Coffeecake. It tastes so wonderful words can’t adequately describe the experience. All the flavors work so well together.
This is also a great coffeecake to make for holiday breakfasts. Peaches aren’t usually in season during Thanksgiving and New Years, but you can use frozen or canned peaches as a good substitute. I would dice them up, though, instead of leaving them as slices and wipe off excess moisture. Either way, Peaches ‘n Cream Coffeecake is a win-win no matter what time of the year you make it. 🙂
Peaches ‘n Cream Coffeecake is an excellent choice for morning tea!
The icing is nice and thick.
Every bite of Peaches ‘n Cream Coffeecake will amaze you.
Here’s what I did.
Start with the streusel: Place brown sugar, 1 tbsp. UNBLEACHED all-purpose flour and cinnamon in a small mixing bowl. (Bleached flour toughens baked goods).
Stir ingredients to combine. Set aside. Peel and finely dice 4 cups fresh peaches. Set aside.
To prepare coffeecake: Place softened butter, sugar, eggs, vanilla, baking soda, baking powder and salt in a mixing bowl.
Mix with an electric mixer to combine very well. Add sour cream and UNBLEACHED all-purpose flour (bleached flour toughens baked goods).
Stir ingredients with a wooden spoon and combine well.
Grease and flour a bundt pan very well to prevent sticking. Spread one-third of the cake batter into the bottom of the bundt pan and smooth the top.
Add half of the peaches and spread evenly.
Sprinkle with half of the cinnamon streusel mixture.
Spoon another third of the cake batter on top of the peaches and smooth the top.
Add remaining peaches and then remaining cinnamon streusel.
Spoon remaining one-third of the cake batter on top of the peaches and smooth the top.
Bake at 350 for an hour and fifteen minutes to an hour and a half. Cool in pan completely before inverting.
Loosen edges with rubber spatula. Invert cake onto serving platter.
To make glaze: mix powdered sugar and heavy whipping cream.
Whisk to combine.
Drizzle icing over top of cake. Allow icing to set at least 15-20 minutes before cutting or wrapping in plastic wrap.
We loved the peach flavors permeating this cake.
This cake has a lot of sugar so it’s quite rich.
Here’s the recipe.
PEACHES ‘N CREAM COFFEECAKE
(Adapted from a magazine, circa early 1980s).
- ¼ cup brown sugar
- ½ tsp. cinnamon
- 1 tbsp. Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)[br]
- 1 ½ cups sugar
- 4 eggs
- ¾ cup butter, softened
- 1 tsp. vanilla
- 1 cup sour cream
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- ¾ tsp. baking soda
- 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 4 cups finely diced fresh peaches[br]
- 1 cup powdered sugar
- 1 to 2 tbsp. milk
- Generously grease and flour a 10-inch bundt pan.
- Preheat oven to 350°. [br]
- In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well, set aside. [br]
- Peel and dice peaches. Set aside.
- In a large bowl of electric mixer, at medium speed, beat butter, sugar, vanilla, eggs, salt, baking soda and baking powder.
- Stir in 3 cups flour and sour cream with a wooden spoon until well combined.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the peaches and half the brown sugar mixture.
- Repeat layering of remaining batter, peaches and brown sugar mixture.
- Top with remaining cake batter.
- Bake 60-75 minutes, or until knife inserted in center comes out clean.
- Cool in pan on wire until completely cool–approximately 1-2 hours.
- Gently remove from pan. [br]
- Mix powdered sugar and milk until smooth; drizzle over cake.
Peaches ‘n Cream Coffeecake is a terrific brunch or special occasion coffeecake.
You may want to put Peaches ‘n Cream Coffeecake on your holiday baking list!
I assure you, you and your family will be drooling over this cake if you make it!
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