Take breakfast to the next level with this Peaches and Cream Coffee Cake recipe, perfectly paired with a vanilla latte!
One of the best things about getting older and moving through life is the people you meet and the relationships you form. Making new friends when you get a new job or neighbors becoming friends as the years pass in a house you now call a home. Or bonding with your grandmother as a grown adult over vanilla lattes and Peaches and Cream Coffee Cake.
Or those other relationships that help you grow as a person. Learning to trust as a first-time parent and leaving your precious babe with a sitter. Or growing stronger and more tolerable as you work with a boss you don’t quite see eye to eye with.
Yes, as I’ve moved through life, I’ve been able to better recognize people who help lift me up and others that haven’t been there. And I truly treasure that core group of individuals that make me laugh, are there when I cry and especially those that help you when you move.
So, a few times a month, we get together some of the people I hold near and dear to my heart. I whip up a huge breakfast spread- eggs, sausage, fresh fruit, some sort of breakfast sweet (pancakes, coffee cake, cinnamon rolls), and coffee (always coffee)- and we all sit down together, whether on a Sunday morning or a weeknight that calls for breakfast for dinner, and we talk about our life.
Not only do I love this opportunity to connect with friends and family, I love that they excitedly ask each week what special treat I’ve made; and when I present my delicious concoction, that feeling of joy and happiness I get when their eyes light up, well, that’s priceless.
In addition to sitting down to eat breakfast together, often, during the summer months, we will move out to the porch, after the table is cleared and the dishes are done and continue visiting and sipping on our coffee as we enjoy the cooler morning air.
Many of my friends and family like their coffee black, but I totally have to have some flavor and cream. In fact, I prefer those fancy coffee house drinks, but that’s not always convenient or affordable.
I’ve been making lattes at home for a few months now, and I like that not only does it turn my everyday cup of coffee at home into a flavorful, sweet, frothy latte in just three easy steps without any fancy equipment, it is super affordable and convenient! So I can have that “fancy coffee-house” drink in the comfort of home.
Inspired by my favorite latte flavor, vanilla, and the fresh, juicy summer peaches (one of my favorite summer fruits!) slowly creeping into the store, for our recent breakfast meet up with my in-laws, I created this Peaches and Cream Coffee Cake for our sweet breakfast treat.
This coffee cake recipe has ripe peaches, a surprise cream cheese filling and a crunchy streusel topping. And while it’s totally fine to eat it all on its own, it tastes way better when paired with an easy three step vanilla latte. Just sayin’!
How do you like your coffee and what is your favorite breakfast treat? Learn how easy it is to make a latte at home with three easy steps and then pair it with my fresh Peaches and Cream Coffee Cake, for a perfect summer brunch!
- Streusel Topping:
- ½ cup packed dark brown sugar
- ½ cup unbleached all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cubed
- ½ cup chopped pecans
- Peaches and Cream Coffee Cake:
- 1 large egg
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar, divided
- ¼ cup packed dark brown sugar
- ½ cup Greek yogurt
- ¼ cup milk
- 2 teaspoons vanilla extract, divided
- ½ teaspoon almond extract
- 1 ¾ unbleached all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup peeled and diced peaches
- 1 (8-ounce) package cream cheese, room temperature
- Vanilla Glaze:
- ½ cup confectioners’ sugar
- 1 teaspoon milk
- ½ teaspoon vanilla extract
- Preheat the oven to 350F degrees. Spray an 8 or 9-inch springform pan with non-stick spray. Set aside.
- To prepare the streusel topping, stir together the brown sugar, flour, cinnamon and salt. Using a pastry cutter, fork or your fingers; cut cold butter into flour mixture until coarse crumbs are formed. Stir in chopped pecans. Set aside.
- Meanwhile, prepare cake by whisking together the the egg and melted butter until smooth. Whisk in ¼ cup granulated sugar and brown sugar, whisking until pale in color and there are no lumps. Whisk in the yogurt, milk, 1 teaspoon vanilla and almond extract; whisking thoroughly. Set aside.
- In a separate bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, and salt. Slowly whisk the dry ingredients into the wet ingredients, whisking just until combined.
- In a small bowl, toss the remaining ¼ cup flour with the diced peaches. Carefully fold the peaches into the cake batter. Set aside.
- In a separate bowl, whisk together the softened cream cheese remaining ¼ cup granulated sugar and remaining 1 teaspoon vanilla extract; whisking until smooth and creamy.
- To assemble cake, pour half of the cake batter into the prepared springform pan. Top batter with cream cheese mixture, smoothing evenly over batter. Top cream cheese layer with the remaining batter, using a spatula to smooth the top of the batter into an even layer. Sprinkle streusel topping evenly over cake batter and gently press the topping into the batter.
- Bake cake in a preheated 350-degree oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan on a wire rack for at least 15 minutes before glazing.
- To make the vanilla glaze, whisk together the confectioners’ sugar, milk, and vanilla extract. Remove cake from the springform pan and drizzle the glaze evenly over the cake.
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Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g