The inspiration for this Peachy Cinnamon Coffee Cake came from a recipe I found in my Grandma's recipe box. It immediately spoke to me. I ran into a snag, however, while shopping for the ingredients. The recipe called for a boxed muffin mix that I could not locate. Anywhere. The old me would have said 'forget this' and swung by the bakery. But the new me relished in the challenge. I went about searching for a similar 'from scratch' recipe that I could make my own. I came across an amazing looking apple cinnamon coffee cake recipe and with some swaps and tweaks, decided I could make this work. The cream cheese in the batter makes the cake incredibly moist. Roasting the peaches elevates the peachy flavor, taking it to the next level. I love that level. As well as any cake that can be passed for breakfast food. Because, really? Cake for breakfast is awesome.
Ingredients
- 3 medium peaches, cut in half and pits removed
- 11/4 cup granulated sugar, divided
- 1/2 cup light brown sugar
- 1/2 stick unsalted butter, softened
- 1 tsp vanilla extract
- 6 oz block style cream cheese, softened (I used 1/3 less fat)
- 2 large eggs
- 11/2 cup all-purpose flour
- 11/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- non-stick cooking spray
Directions
- Preheat oven to 400°. Arrange the peaches, cut side up on a rimmed baking sheet. Roast for 25 min or until they begin to soften. Allow the peaches to cool and remove skins and cop peaches. Yield about 3 cups.
- Adjust oven temp to 350°. Grease a 9 inch springform pan with non stick spray and set aside.
- In the bowl of an electric mixer, cream together 1 cup of granulated sugar, brown sugar, butter and cream cheese until creamy and light in color. This should take about 3-4 min. Add vanilla extract and beat another 30 seconds. Crack eggs into small bowl, and with the mixer on low, add one at a time to the butter mixture. Beat well after each addition.
- In a medium bowl, whisk together flour, baking powder and salt. Add the flour mixture to the butter mixture and mix at low speed until blended.
- In a small bowl, mix chopped peaches, ¼ white sugar and cinnamon. Toss to combine. Reserve ½ cup of peach mixture for the top of the cake. Gently fold in remaining peach mixture into the batter using a spatula.
- Pour batter into greased pan. Sprinkle reserved peaches on top of batter, being careful not to push peaches down into the batter.
- Bake for 1 hour and 15 minutes. The cake will be done when the edges begin to pull away from the pan.
- Allow to cool completely before removing from pan. Store extra cake covered, at room temp for 3 days.
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