This loaded Peaches and Cream Coffee Cake has fresh summer peaches, cream cheese and a streusel topping, perfect for breakfast or brunch, paired with an easy three step vanilla latte.
Breakfast, Brunch, Dessert
AuthorHeather H. of Kitchen Concoctions: www.kitchen-concoctions.com
½cuppacked dark brown sugar
½cupunbleached all-purpose flour
¼cupcold unsalted butter,cubed
Peaches and Cream Cheese Cake:
¼cuppacked dark brown sugar
1 ¾unbleached all-purpose flour,divided
1cuppeeled and diced peaches
1(8-ounce) package cream cheese, room temperature
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.