Peach Pie Coffee Cake with Maple Buttercream

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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?

Dark Chocolate Peppermint Patty Cake

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Dark Chocolate Peppermint Patty Cake

I refuse to let the fact that I didn’t get any great pictures of this cake keep me from posting it. I’ve never claimed to be a great photographer (the opposite, really!). It’s easy to get intimidated in this age of food blogging, where everyone wields his or her DSLR with prowess. I’m still using a point-and-shoot (a nice one, though, that I love – I have a Canon G12, similar to this one).

I’d been envisioning this cake for a week or more for some reason. I’m not even a fan of York patties, although I do like other chocolate-mint things. I was picturing more of an actual mint filling for the middle, but I came across this whipped cream and it sounded divine.

The combination is really wonderful, but make sure you have a crowd to feed! Even my whole dorm of high-school boys didn’t finish it off.

IMG_5405

Dark Chocolate Peppermint Patty Cake

Yield: 12 servings

Dark Chocolate Peppermint Patty Cake

This is my favorite one-bowl chocolate cake, adapted from Sips and Spoonfuls. The filling and frosting come from Taste of Home.

Ingredients

    One-Bowl Chocolate Cake
  • 2 c. all-purpose flour
  • 2 c. sugar
  • 3/4 c. Hershey's Special Dark cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. milk
  • 1/2 c. canola oil or melted coconut oil
  • 1 tsp. vanilla
  • 2 eggs
  • 1 c. hot brewed coffee
  • Mint Whipped Cream Filling
  • 1 c. heavy cream
  • 3 T powdered sugar
  • 1/8 tsp. mint extract
  • Rich Chocolate Frosting
  • 6 oz. semisweet chocolate chips
  • 1/4 c. butter, cut into pieces
  • 1/3 c. evaporated milk
  • 1 tsp. vanilla
  • 1 1/2 c. powdered sugar
  • Topping
  • one king-sized bag of miniature peppermint patties, chopped

Instructions

Preheat oven to 350.

Spray two 9-inch cake pans with cooking spray, then line with parchment paper and grease again.

In a big mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and eggs and mix together well. Pour in coffee and stir carefully until incorporated.

Pour batter into pans and bake for 25-30 minutes, until a tester comes out clean. Let cool in pans 10 minutes, then remove to a wire rack to cool completely.

For the whipped cream, with an electric mixer, whisk cream until it begins to thicken. Add powdered sugar and mint extract and beat until stiff peaks form. Place one layer of cake on a plate, then spread with the whipped cream (you may have some left over; you can serve it on top of the cake ... or on your hot chocolate or coffee).

For frosting, melt chocolate chips and butter together in a medium saucepan over medium-low heat. (You can do this in a glass bowl over boiling water ... I just like to live on the wild side.) Cool a little bit. Beat in evaporated milk and vanilla with a wooden spoon. Add powdered sugar and stir in until smooth. Pour over cake and spread. Sprinkle the chopped peppermint patties around the top edge of the cake.

Chill cake before serving for best results.

http://www.jessieweaver.net/2015/03/dark-chocolate-peppermint-patty-cake/

Mango Upside-Down Cupcakes {Secret Recipe Club}

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Mango Upside-Down Cupcakes

It’s Secret Recipe Club reveal time once again. Which means it’s been a month since my blog went ballistic and HostGator tried to shut me down and I almost (yet again) swore that I was just going to stop blogging because I HATE THE TECHNICAL STUFF. Of course that all happened about one hour before my SRC post was supposed to go up. So in case you didn’t see it, last month I served up Arroz con Pollo y Frijoles.

This month I was assigned to the blog Why I Am Not Skinny by Maxcie. The author grew up in South Africa and now lives in Brussels, Belgium, from where she shares restaurant reviews as well as delicious recipes.

I admit that I get very scared by recipes in metric (being your basic American home cook). I had my mathematician husband work out this cake recipe for me. I rounded up or down in some cases, but the cake turned out great so I feel good about it. Instead of a traditional pineapple upside-down cake with brown sugar, this version has homemade caramel and mangoes.

mango cupcakes

Maxcie used fresh mangoes, but I had a giant bag of frozen chopped ones so I used some of those. I still think it’s impossible to find really ripe mangoes here like you can in Thailand (oh, I still have fantasies about mangoes there!) so I won’t blame you if you decide to use peaches or nectarines instead. But the slight bite of the mango went well with the sweet cake and caramel, and we all enjoyed the cupcakes tremendously!

I also want to make this simple Orange Bundt Cake and Chocolate Mousse sometime soon.

Mango Upside-Down Cupcakes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 cupcakes

Mango Upside-Down Cupcakes

These adorable cupcakes with a fancy caramel and mango topping are adapted from Why I Am Not Skinny. Like Maxcie, you can also make this into an 8x8 cake and cook for 45-50 minutes.

Ingredients

    Caramel
  • 1/2 c. white sugar
  • 2 T water
  • 3 T butter
  • Cake
  • 1 c. diced mango, fresh or frozen
  • 3/4 c. butter, softened
  • 1 c. sugar
  • 3 eggs
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 c. milk

Instructions

Preheat oven to 350F.

Combine 1/2 c. sugar and 2 T water in a small saucepan over low heat. Stir until sugar is mostly dissolved. Bring to a boil over medium heat and let boil without stirring until the sugar turns caramel brown. Remove from heat; add butter and swirl in by shaking the pan. When butter is fully incorporated, pour into 12 muffin cups evenly. Set aside to cool. When slightly hardened, divide mango pieces among the cups, pressing slightly into the caramel.

With an electric mixer, cream together softened butter and 3/4 c. sugar until light and fluffy. Beat in eggs one at a time. In a small mixing bowl, whisk flour, baking powder, and salt. Add to mixer and mix until combined. Carefully add milk and gently stir until the batter is uniform.

Spoon or scoop the batter on top of the mangoes in the muffin cups.

Cook cupcakes for 25-30 minutes, until a tester comes out clean. Let cool for 10-15 minutes, then invert onto a plate or cooling rack.

http://www.jessieweaver.net/2014/08/mango-upside-down-cupcakes/


Tennessee T Cakes {Secret Recipe Club}

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

Tennessee T Cakes
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I picked up an extra reveal for this month’s Secret Recipe Club at the last minute – and I am sure glad that I did! These little tea cakes come via Angela of Spinach Tiger. Angela’s site has a wealth of recipes. She’s a Nashville blogger, too, which makes me wish I still lived there so we could hang out! Or, you know, she could make me dinner. I wouldn’t mind having these chicken thighs with pavlova cups for dessert. I’m only 2 hours away, Angela! You let me know when!

Anyway, when I saw the link to her recipe for Tennessee T Cakes, it definitely brought a picture to my mind. I live in Chattanooga, after all, just an hour-and-a-half from Knoxville.

But the recipe really led to a lovely tea cake recipe, made famous by a baker in Nashville when Oprah named her cakes one of her favorite things in 2006. While a quick skim shows that it was a secret recipe but consisted of just flour, sugar, eggs, butter, and vanilla, Angela adds cream cheese to her recipe for a divine richness.

These tea cakes are not quite cake, definitely not the cookie type – they are gooey caramel deliciousness. They come together in a snap with ingredients you probably have around. Make some for a quick treat for the family!

Tennessee T Cakes
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Tennessee T Cakes

Yield: 12 tea cakes

Recipe from Spinach Tiger

Ingredients

  • 1 c. brown sugar
  • 1/2 c. unsalted butter
  • 4 oz. softened cream cheese
  • 1 T vanilla
  • 1/4 tsp. apple cider vinegar
  • 1 c. all-purpose flour
  • 1 tsp. salt
  • 1/4 tsp. baking powder
  • 1 egg
  • powdered sugar

Instructions

Preheat oven to 350F. Prepare muffin tin by spraying with cooking spray or lining with papers (I use silicone muffin liners).

In a small saucepan, melt brown sugar and butter together on medium-low heat, stirring often. Once melted, turn heat to low. Add cream cheese and whisk until cream cheese is all melted and the mixture is uniform. Remove from heat; stir in vanilla and apple cider vinegar. Let cool to room temperature.

Meanwhile, whisk flour, salt, and baking powder in a small bowl.

When the brown sugar mixture is cooled off, whisk an egg into it. Add flour mixture gradually and stir until all the flour is incorporated.

Divide batter among the muffin cups. Bake 20-25 minutes*, until a tester comes out mostly clean and tops don't look gooey.

Sift powdered sugar over the tops. Cool and then enjoy!

*Angela said hers only took 16 minutes. My muffin liners are kind of small, so my muffins may have been taller and taken longer to cook. Start checking muffins for doneness around the 16-18 minute mark.

http://www.jessieweaver.net/2014/06/tennessee-t-cakes-secret-recipe-club/


Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting

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

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting via jessieweaver.net

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When I’ve had a long day … I bake. The best part about being on-campus, in a dorm full of high-school boys, has been the ability to bake without having to eat all the end results. I bake, and then I let Mr. V take the goodies down to the dorm boys. They are happy. I am happy because my kids aren’t asking for cookies every three minutes. My belly is happy because I don’t gain 300 more pounds.

These cupcakes were last night’s creation, inspired by a bunch of ripe bananas on the counter. The rest will go in the freezer for smoothies, but I used two bananas making this awesome cake. I might maybe have been eating the little leftover batter with a spoon. I just love peanut butter and bananas together, so I went for that combo. And with chocolate? A total winner.

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting via jessieweaver.net
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Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting

Yield: 24-32 cupcakes

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting

This wonderful chocolate banana cake recipe comes from Joy of Baking. You can also make it in a 9x13 pan and bake 35-40 minutes. Together with the peanut butter frosting, these cupcakes are the perfect balance of sweet, salty, rich, and light.

Ingredients

  • 2 c. sugar
  • 1 3/4 c. all-purpose flour
  • 3/4 c. cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 medium, ripe bananas, mashed
  • 1 c. warm water
  • 1/2 c. milk
  • 1/2 c. flavorless oil
  • 1 1/2 tsp. vanilla
  • Peanut Butter Cream Cheese Frosting
  • 8 oz. cream cheese, softened
  • 4 T butter, softened
  • 1 c. creamy peanut butter
  • 1 tsp. vanilla
  • 3-4 c. powdered sugar
  • Optional
  • chopped peanut butter cups

Instructions

Preheat oven to 350. Line muffin tins with liners - I use silicone ones. Spray liners with cooking spray.

In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. In another mixing bowl, whisk together eggs, mashed bananas, water, milk, oil, and vanilla.

Add wet ingredients to dry ones and stir until well incorporated.

Fill muffin cups 2/3 full. (I made 30 cupcakes with a little batter left over, but the silicone cups make pretty small cupcakes.) Reduce oven heat to 325.

Bake about 22 minutes, until a tester comes out clean. Cool.

For the frosting.

With an electric mixer, beat together cream cheese, butter, peanut butter, and vanilla until fluffy. Add powdered sugar and beat about 2 minutes, scraping the sides. Taste and add more sugar if needed. Pipe or spread onto cupcakes. Garnish with chopped peanut butter cups if desired.

http://www.jessieweaver.net/2014/04/chocolate-banana-cupcakes-with-peanut-butter-cream-cheese-frosting/

What’s your favorite recipe for using up ripe bananas?

Chocolate Chip Banana Snack Cake {Secret Recipe Club}

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

Chocolate Chip Banana Snack Cake
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Say what? Didn’t I just do a Secret Recipe Club post last week? Well yes. Yes I did. But there was an “orphan” in my group, so I am making one of her recipes too.

I actually just had Sara at Cupcake Muffin as my assigned blogger in November, when I made Lemon and White Chocolate Chip Mini-Muffins. She is a grad student at UC Berkeley and has a gigantic recipe index, which is very fun! I clicked through a bunch of recipes – and had to laugh when out of all of them I clicked on Cranberry Lemon Quick Bread with Pecans. Doesn’t that sounds good? Well it was her recipe modification when she had my blog for SRC! Ha.

Although many of the entrees look enticing, I really didn’t need to make a dinner (the whole dining hall thing), so I let the ripe bananas on my counter decide for me. Sara’s Chocolate Chip Banana Bars sounded tasty, so that’s what I made.

Now Sara said hers turned out more of the texture of a cookie or cookie bar. Mine were definitely cakey – Mr. V said it was basically banana bread cut into squares. I disagreed; it wasn’t super moist as banana bread usually is, to the point of falling apart. The only changes I made to the recipe were cutting back on the sugar and amount of chocolate chips and using brown sugar instead of white. So not sure what happened, but we enjoyed this as a “snack cake,” a cake without icing, if you will.

Mr. V took all but one piece (that we sampled) down the dorm boys and he said they inhaled it in about five minutes. So I will say it was a success! Thanks, Sara, for the great new recipe for my arsenal.

Chocolate Chip Banana Snack Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 20 small squares

Chocolate Chip Banana Snack Cake

Ingredients

  • 1 c. butter, softened
  • 1 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 ripe bananas, mashed
  • 1 c. mini or regular chocolate chips

Instructions

Preheat oven for 350.

With a stand mixer, beat together butter and brown sugar. Add eggs one at a time with mixer on medium speed. Add vanilla.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Mix half the flour mixture into the butter mixture. Add bananas and mix, then mix in rest of the flour. By hand, stir in chocolate chips.

Spread in a greased 9x13 pan with a rubber spatula, trying to smooth evenly.

Bake for 45-50 minutes, until a tester comes out clean. Let cool before cutting into squares.

http://www.jessieweaver.net/2014/02/chocolate-chip-banana-snack-cake-secret-recipe-club/