Peaches and Cream Coffee Cake
Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: 10-12 servings
Ingredients
- 2-1/2 cups all-purpose flour
- 1 c. brown sugar, packed
- 3/4 cup butter, softened
- 2 eggs, separated
- 1 cups heavy whipping cream (or milk)
- 1/2 tsp salt
- 1 tsp. cinnamon
- 1/2 tsp nutmeg
- 2-1/4 tsp baking powder
- 1 can (21 oz.) Peach Pie Filling (I like Luck Leaf)
- for icing
- 1 Tbsp. butter
- 1 tsp. vanilla
- 3/4 cup powdered sugar
- 3-5 Tbsp. heavy whipping cream (or milk)
- Preheat oven to 350°
- Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping.
- Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth.
- Gently fold in egg whites.
- Pour into greased pan
- Put pie filling evenly over top of batter. Sprinkle with crumb mixture.
- Bake for 55-65 minutes. Until lightly brown on top.
- Allow to cool for five minutes then remove from pan.
- Drizzle with vanilla icing.
- For the Icing:
- Melt butter in microwave, then add vanilla.
- Slowly stir in powdered sugar. (will be clumpy)
- Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake).
you could also bake this in a greased 9x13 glass pan at 375° for 45 minutes.
