e-i-e-i-o acres

Small Hobby Farm in Rural Missouri

Buttermilk Peach Coffee Cake

We just got back form a trip to Michigan last week (my favorite place on earth, I must add) and we bought a buch of beautiful peaches along with other produce, and I made this with some of them. It was absolutely delicious. I hope you enjoy this recipe as much as my family and friends did.

For the topping and filling:
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup coarsley chopped pecans
7 tablespoons unsalted butter, melted

For the cake:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup buttermilk
1 heaping cup 1/4 inch thick fresh or frozen peach slices.

Make the topping:
In a medium bowl, stir the flour, sugar, cinnamon, salt and pecans. Add the melted butter and stir until mixture looks moist and crumbly. Set aside. Preheat the oven to 350. Butter and flour a 9 inch springform pan (tip: line the bottom with parchment paper for easy removal.) Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 4 to 5 minutes, until light and fluffy. Beat in the eggs and egg yolk one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in the vanilla and almond extract. With the mixer on low speed, beat in the flour in 3 additions, alternating with the buttermilk in 2 additions. Scrape half the batter into the prepared pan and smooth with an offset spatula or spoon. Sprinkle half the crumb topping evenly over the batter, breaking up any large lumps. Arrange a circle of peach slices, slightly overlapping, around the edge of the pan. Arrange remaining slices in the center. Spoon the rest of the batter over the filling and smooth evenly, covering the filling. Sprinkle the remaining crumbs on top. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 20 minutes, then remove the side of the pan and cool completely.

For the glaze:
1 cup powdered sugar
1/4 cup heavy cream
1/2 teaspoon vanilla

Whisk together the glaze ingredients, adding a little more cream if necessary. Drizzle or pipe over the cooled cake.

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This entry was posted on September 23, 2013 by in Food and Cookling.
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