We eat lots of different foods in my house. Savory, sweet, Indian, French, Asian, vegetarian or meat, at one time or another we’ve made it. If there’s one common bond among the vastly varied preferences, it’s that everyone in my home has a sweet tooth.
I’m happy to oblige my family’s confectionary cravings, so today I made a peach and cinnamon cake. I flavored it with ultra ripe, sweet peaches and fragrant cinnamon and a layer of almond streusel crumb mixture. This sweet snack is not only good for tea time but is a perfect ending to a school lunch. In fact, I packed a square of the cake along with a small pouch of milk for my little munchkin. Ready-packed 8.25-ounce fresh milk pouches are available at Trader Joe’s and Whole Foods, so it’s very convenient to feed your children a balanced meal, even when they’re on the go.
1. Info for Peach Cinnamon Coffee Cake Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Peach Cinnamon Coffee Cake Recipe
- 3 ripe white peaches
- 1 teaspoon cinnamon, freshly ground
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon rum extract (optional)
- 1-½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar, as needed
- ½ teaspoon salt
- ½ cup milk
- 6 tablespoons unsalted butter, at room temperature
- ¼ cup streusel crumb mixture, optional
- Preheat the oven to 400°F.
- If the peaches aren’t ripe enough and the skin doesn’t separate easily, here’s a neat method to peel them. Make a delicate criss-cross cut at the bottom of each peach using a sharp hook-like paring knife (don’t make a deep cut so as not to bruise the fruit). Fill a saucepan with cold water and bring to a boil. Place the peaches in the water and wait for at least 30 seconds. Remove the peaches quickly (I use a large strainer), then transfer to an ice cold bath to stop the cooking process. The skin of the peaches will come right off. Cut the peaches in half. Remove the pit and cut the flesh into chunky pieces, gathering as much juice as possible. Sprinkle with cinnamon, rum extract (if used) and 1 tablespoon granulated sugar (depending on how sweet the peaches are). Toss well. Set aside.
- Grease (I used 1 tablespoon of butter) and slightly flour a non-stick (8-inch) square cake pan.
- Beat the eggs in a mixing bowl with 3/4 cup of granulated sugar until they’re pale yellow; the texture of the eggs will be thicker. Add the vanilla extract.
- In a separate bowl, sift the flour, baking powder and salt.
- Combine the egg mixture and the dry ingredients, alternating with milk so the batter is smooth. Add the soft butter and mix until the cake batter is formed. Finish with the remaining sugar.
- Pour in 1/3 of the cake batter. Spread a layer of cinnamon-favored peaches. Sprinkle with the cold streusel crumb mixture (if used) and cover with the rest of the cake batter.
- Bake for 10 minutes at 400°F; lower the temperature to 375°F and bake for another 35-40 minutes until the top is slightly golden. A skewer or a toothpick inserted into the coffee cake should come out clean. Remove from the oven and allow to cool completely.
- Serve warm or at room temperature with a hot cup of tea.
- Bon appétit!