Print

Homemade Peach Coffee Cake

This decadent breakfast cake starts with a moist layer of cinnamon spiced cake and is topped with a homemade vanilla peach pie filling with a crumbled streusel topping and generously drizzled icing.
Course Breakfast & Dessert
Servings 12
Author Jessica Knott

Ingredients

  • [b]For the Coffee Cake
  • [/b]2-1/2 cups all-purpose flour
  • 1 c . brown sugar , packed
  • 3/4 cup butter , softened
  • 2 eggs yolks
  • 2 egg whites
  • 1 cup milk
  • 1/2 tsp salt
  • 1 tsp . cinnamon
  • 1/2 tsp nutmeg
  • 2-1/4 tsp baking powder
  • [b]Peach Pie Filling
  • [/b]1 can (21 oz.) Peach Pie Filling OR make your own below
  • 1 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/2 cup granulated sugar (+more to taste)
  • 1/4 cup brown sugar , packed
  • 1/4 cup cornstarch
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3-4 peaches , pitted and chopped (peeling optional)
  • Keep adding water until you have about 21 ounces of liquid total when done
  • [b]For the Icing
  • [/b]1 1/2 tablespoons water
  • 3/4 cup powdered sugar

Instructions

  • [b]For the Peach Pie Filling
  • [/b]If you are using pre-made, canned peach pie filling, skip this step and go to making the cake. In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and stir in vanilla then the peaches. Cool to room temperature then use right away or store in the refrigerator for 1-3 days.
  • [b]For the Peach Coffee Cake
  • [/b]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 9X13 pan or springform 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 10 then drizzle with vanilla icing.
  • [b]For the Icing:
  • [/b]Combine 1 1/2 tablespoons water and 1/3 cup powdered sugar at time, whisking in between each addition of powered sugar. Drizzle over entire cake.
  • 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).