[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).