Name: Coffee Cake and Peaches
Prep time: 20 min
Cook time: 50 min
Ingredients: ¼ cup Unsalted butter (softened); 4 oz Cream cheese (softened); ½ cup Brown sugar (tightly packed); ¼ cup Granulated sugar; 1 large Egg; ¾ tsp Vanilla extract; 1.25 cups All-purpose flour; 1 tsp Baking powder; ½ tsp Cornstarch; ¼ tsp Salt; ¼ cup Buttermilk; 2 TBSP Sugar; ¾ tsp Ground cinnamon; 5 TBSP Unsalted butter (melted (140g)); ½ cup All-purpose flour; ½ cup Brown sugar (packed); 1 ½ TBSP Granulated sugar; 4 ½ tsp Ground cinnamon; 1/8 tsp Salt; ¼ cup Powdered sugar; 1 - 2 tsp Milk; 2 Peaches (sliced); Coffee; Your choice of creamer; Your choice of sweetener

Coffee Cake and Peaches

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Prep Time: 20

Cook Time: 50

Servings:

Calories: 1808kcal

Ingredients

Coffee Cake

¼ cup Unsalted butter softened
4 oz Cream cheese softened
½ cup Brown sugar tightly packed
¼ cup Granulated sugar
1 large Egg
¾ tsp Vanilla extract
1.25 cups All-purpose flour
1 tsp Baking powder
½ tsp Cornstarch
¼ tsp Salt
¼ cup Buttermilk

Cinnamon Swirl

2 TBSP Sugar
¾ tsp Ground cinnamon

Streusel Topping

5 TBSP Unsalted butter melted (140g)
½ cup All-purpose flour
½ cup Brown sugar packed
1 ½ TBSP Granulated sugar
4 ½ tsp Ground cinnamon
1/8 tsp Salt

Glaze

¼ cup Powdered sugar
1 - 2 tsp Milk

Peach

2 Peaches sliced

Coffee

Coffee
Your choice of creamer
Your choice of sweetener

US Customary - Metric

Instructions

Preheat oven to 350°F (176°C) and lightly grease and dust a 8x8 baking dish with flour.
Using an electric mixer in a large bowl, cream together butter and cream cheese. Beat in sugars until light and fluffy. Add the egg, beating until combined. Scrape down the sides and bottom of the mixing bowl with a rubber spatula. Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch, and salt. Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
Spread about half of the batter into the prepared pan (the batter will be thick).
Make the cinnamon swirl: Whisk together sugar and cinnamon for a cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
Dollop the remaining batter over the cinnamon sugar layer and use a spatula to spread evenly over the top. (If it gives you a tough time/doesn't want to spread, just try your best but dont stress. If it's easier, just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping).
Make the streusel: Melt the butter in a medium-sized bowl in the microwave in 10-second increments (stirring between) until just melted (you don't want it to be too hot. If it does get too hot, allow it to cool).
Use a fork to stir together the flour, sugars, cinnamon, and salt. Pour melted butter over the mixture and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).
Sprinkle streusel evenly over the batter.
Bake in the oven for 40-50 minutes (check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs).
Allow it to cool completely before cutting and serving, for about 1 hour.
Make the glaze: While the cake is cooling, whisk together powdered sugar and milk. Drizzle over cooled coffee cake.
Prepare the peach.
Brew and prepare the coffee to your liking.
Serve the coffee cake with peaches and coffee.
**Makes about 4 to 6 servings. Cover tight and or freeze for future meals.

Nutrition