Peach Pie Coffee Cake with Maple Buttercream

  • Facebook
  • Twitter
  • Delicious
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
  • Pinterest

This post may contain affiliate links. Please see my Disclosure statement for more details.

Peach Pie Coffee Cake

I’m determined to make it through a bunch of the recipes I’ve Pinned this year. I have a mere 5,400+ Pins … and most of them are probably recipes. Because mostly I use Pinterest for its original intent: to have a visual bookmarking system.

Since I have a dorm full of high school boys waiting to be fed, I should have no problem finding someone to feed these recipes, right? Every Wednesday, Mr. V has a small group of boys (6), and then Thursday nights I aim to feed the whole dorm with a larger recipe (usually dessert).

I’m not sure if this coffee cake was a hit with the boys – I haven’t checked with Mr. V – because his small group is largely students from China and Hong Kong. The Chinese are not like Americans when it comes to sweets, I’ve found. But really, I don’t care. Because it’s AMAZING and I am so glad to have unearthed this recipe.

The original recipe is actually for an Apple Pie Coffee Cake with Brown Butter Maple Glaze. I fully intended to follow the recipe. But then I decided it is still summer, I’m not done with peaches yet. Plus I don’t even like cooked apples, so peach filling was much more appetizing for me. (Although I make lots of things with cooked apples, because I know most people love them. Like Caramel Apple Bundt Cake and Upside Down Mini Apple Cakes.)

I also simplified the streusel and the frosting a little bit. And to be honest, I think I would like this even more without the frosting. I find buttercream to be too sweet for me – I prefer cream cheese frostings if any. But, sadly, the cake is not real pretty without it. Maybe if there was streusel on the top, too, it would help that? I may give that a try next time.

Peach Pie Coffee Cake

There is nothing really virtuous about this to make it breakfasty; the cake simply feels more like a coffee cake because it is dense, fruity, and has streusel. So tell yourself it’s breakfast, or be honest and serve it up for dessert.

(I had some for breakfast this morning. I won’t tell.)

Peach Pie Coffee Cake with Maple Buttercream

Peach Pie Coffee Cake with Maple Buttercream

Adapted from Beyond Frosting.

Ingredients

    Peach Pie Filling
  • 4 ripe peaches, peeled and sliced thinly
  • 1 tsp. cinnamon
  • 2 T brown sugar
  • 2 T all-purpose flour
  • Cake
  • 1 c. butter, softened
  • 2 c. minus 2 T granulated sugar
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • Peach Pie Filling
  • Streusel
  • 1/2 c. almond meal
  • 1/2 c. brown sugar
  • 1 tsp cinnamon
  • 2 T grapeseed oil or melted coconut oil or melted butter
  • Maple Buttercream Frosting
  • 4 T butter, melted
  • 2 c. powdered sugar
  • 1 tsp. cinnamon
  • 2 T maple syrup
  • 2 T milk

Instructions

For the Filling

In a large saucepan, combines peaches, cinnamon, brown sugar, and flour. Cook over medium heat 10-15 minutes, until it melds together and the peaches are very soft. Try not to eat all the filling. Set aside to cool.

For the Cake

Preheat oven to 350. Grease a bundt pan well.

With a mixer, cream butter and sugars together. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix well. Sprinkle salt and baking powder over the batter, then turn mixer on low. Add flour 1/2 cup at a time until batter is uniform.

By hand, fold in the peach pie filling.

Make the Streusel

In a bowl, mix almond meal, brown sugar, and cinnamon together with a fork. Drizzle oil or butter over the top, and then stir until clumpy and oil is mixed throughout.

Back to the Cake!

Pour half the batter into the greased bundt pan. Sprinkle two-thirds of the streusel mixture on top of the batter. Spoon remaining batter on top, then sprinkle with the remainder of the streusel.

Bake 50-55 minutes, until a tester comes out clean. Cool in pan for 20 minutes, then turn over onto a plate, patting on the sides to release the cake. Cool before frosting.

Frosting

Melt butter in a big bowl, then add powdered sugar and cinnamon and stir. Add maple syrup and 1 T milk. Add more milk if needed to reach a good consistency. If you want a runnier frosting, cut down sugar to 1 1/2 cups. For a more spreadable rather than pourable frosting, add more powdered sugar.

Pour frosting over cake and let set.

http://www.jessieweaver.net/2015/08/peach-pie-coffee-cake-with-maple-buttercream/

Seriously, y’all. This was amazing. Try it!

How do you use up ripe peaches?

Share and Enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *