Happy Friday!! I was so happy to see I got an email from a reader, Sarah from Portland, with a recipe from her family. She said, “My family makes this Peach Coffee Cake for all occasions…even if it’s just because it’s Saturday.” I like that, Sarah. Who doesn’t want to kick off their Saturday morning with a little coffee cake??
Growing up in my house, we’d get some kind of bakery breakfast on Saturday or Sunday…and sometimes, both days. I was lucky to have parents who loved donuts, coffee cake, fritters.. if it was from the bakery, we probably ate it. These days, I feel like you’re looked down upon if you give your kids sugar in the morning. I’m glad I was an 80′s baby.
This peach coffee cake is just delicious and dense! Peach slices are in every bite. It’s sweet but with a hint of cinnamon. It helps the coffee cake not to be too dessert like. I used a bunt cake pan, but you could use any pan you like. (You may need to adjust the cooking time.)
Do you know what you’ll be having for breakfast on Saturday morning?? I’ve got a suggestion for you and it’s just peachy.
- 2 (15 oz) cans sliced peaches
- 1 ¼ cup granulated sugar, divided
- ½ cup light brown sugar
- ½ stick unsalted butter, softened
- 1 tsp vanilla extract
- 6 oz block style reduced fat cream cheese, softened
- 2 large eggs
- 1 ½ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- Pre-heat oven to 350 degrees. Coat a bunt pan (of your baking dish of choice) with cooking spray. Drain and rinse canned peaches. Set aside.
- Using a hand or standing mixer, cream together 1 cup of granulated sugar, brown sugar, butter and cream cheese. This should take about 3-4 min and it should be creamy and light in color.. Add vanilla extract; beat 30 seconds. Add eggs one at a time to the butter mixture. Beat well after each addition so the egg gets well incorporated.
- In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to the butter mixture in sections. Mix at low speed until blended.
- Add peaches, ¼ cup white sugar and cinnamon to a clean bowl. Toss to combine. If using a bunt pan, line peaches along the bottom of the pan.( If using a different baking dish, reserve 1/2 of the peaches.) Gently fold in remaining peach mixture into the batter using a spatula.
- Pour batter into bunt pan. (Non-bunt pan users, top batter with remaining peaches.) Bake in the over for 45-55 minutes. Let cool before removing from bunt pan. (I made that mistake -- I'm too impatient :) )
Thank you Sarah for your awesome recipe!! If you’d like to submit a recipe for Family Recipe Friday, please email me at mkearly614(at)gmail(dot)com. Have a wonderful weekend!