Peach Pie Coffee Cake with Maple Buttercream

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.


    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


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.


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.

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

How do you use up ripe peaches?

Tennessee T Cakes {Secret Recipe Club}

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

Tennessee T Cakes

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

Tennessee T Cakes

Yield: 12 tea cakes

Recipe from Spinach Tiger


  • 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


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.

French Lemon Yogurt Cake

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

So, you have a giant tub of plain yogurt. It seemed like such a good idea at a time. Sure, you’ll eat plain yogurt with honey and granola for breakfast every day for a week. And definitely not a doughnut, again.


The solution? Grab a couple lemons and make French Yogurt Cake. I’ve made it a few times before with different types of citrus. Orange yogurt cake with chocolate chips is amazing.

It’s easy yet impressive, and everyone will love it. Two mixing bowls, one loaf pan, a little saucepan, and voila. Wash the evidence and tell everyone you slaved over it for hours.

French Lemon Yogurt Cake

Slightly adapted from Barefoot Contessa


  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. plain yogurt (preferably whole milk)
  • 1 c. sugar
  • 3 eggs
  • zest of two lemons
  • 1/2 tsp. vanilla
  • 1/2 c. flavorless oil, like vegetable or expeller-pressed coconut
  • Lemon Syrup
  • juice of two lemons
  • 1/3 cup sugar


Grease a large loaf pan. Line the bottom with parchment paper and spray with oil or nonstick spray. Preheat oven to 350F.

In a small bowl, whisk together flour, baking powder, and salt. In a larger bowl, stir together yogurt, sugar, eggs, lemon zest, vanilla, and oil. Add in dry ingredients and stir to combine.

Pour into prepared loaf pan and bake 50-60 minutes, until a toothpick placed in the center comes out clean.

Meanwhile, combine 1/3 cup sugar and lemon juice in a small saucepan. Heat over medium-low until all the sugar is dissolved. Set aside.

Cool cake in pan 10 minutes, then flip out onto a wire cooling rack over a jelly roll pan. Pour syrup over it. Let cool. Slice and serve.

Added to Things I Love Thursday, Ingredient Spotlight: Yogurt, and Full Plate Thursday at Miz Helen’s Country Cottage.

Chocolate Avocado Cake

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


It’s time for the Secret Recipe Club once again! (Last month, in spite of my blogging break, I made Chocolate Coconut Oat Bars.)

This month my assigned blogger was Six Kilos of Pumpkin. Emily Jane is a university student in Australia. She moved away from home “to be able to study,” and now she’s learning how to cook on her own. She doesn’t post too often, but when she does the quick synopses of her life are cute and remind me of my own college days.

I decided to pick this recipe for Chocolate Avocado Cake to attempt because:

  • It looked like something my family would eat
  • Emily Jane made her own tweaks to it
  • And the recipe wasn’t in metric!


(Vegan) Chocolate Avocado Cake with (UnVegan) Vanilla Blackberry Cream Cheese Frosting

(Vegan) Chocolate Avocado Cake with (UnVegan) Vanilla Blackberry Cream Cheese Frosting


  • 3 c. white whole wheat (or AP) flour
  • 6 T dark cocoa powder
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 c. coconut oil
  • 1 avocado, mashed
  • 2 c. water
  • 2 tsp. vanilla
  • 2 tsp. white vinegar
  • 1 c. turbinado sugar (can sub regular sugar or sucanat)
  • Frosting
  • 4 oz. cream cheese, softened
  • 1/4 c. butter, softened
  • 2 to 3 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1/2 c. blackberries, crushed (if I did this again, I would probably strain the blackberries through a fine-mesh strainer to try to remove seeds)


Preheat oven to 350 F. Grease two 8-inch cake pans.

In one bowl, whisk together flour, cocoa powder, salt, and baking powder. In a large bowl, mix oil, avocado, water, vinegar, and vanilla. Stir in sugar. This will seem like a big watery mess; that’s OK.

Add dry ingredients to the wet ingredients, combining until smooth. Pour into cake pans. I always whack my pans flat on the counter to release air bubbles, then make a shallow well in the middle by pushing batter to the outsides of the pan. This helps the cakes not to be as domed.

Bake 30 minutes. Cool 10 minutes in pans; then remove from pans and cool completely on a wire rack.


Beat together cream cheese and butter with a mixer until smooth. Add powdered sugar one cup at a time (until it’s as sweet as you prefer). Add blackberries and vanilla and continue beating until well-combined.

Frost cake with frosting; garnish with additional blackberries if desired.

I actually went back through the train of who made this cake. I believe it was created by Think Write Eat, then made by Joy the Baker, then Not Quite Nigella, and THEN Six Kilos of Pumpkin. And now me!

I went back and read each of those posts, taking tips from all of them. Joy the Baker and Not Quite Nigella actually made avocado buttercream for their cakes (Joy liked it; Nigella did not). I wasn’t feeling brave enough for that, so I decided to create a blackberry cream cheese frosting with the massive amounts of blackberries the kids and I picked at Crabtree Farms.

The cake is actually vegan; my frosting is not. So if you want to keep it vegan, you can always try the avocado buttercream.

The cake is fudgy and rich and I thought it went very well with the cream cheese frosting. If you have kids with an egg allergy, this would be a great recipe for a birthday cake!


 Countdown to 2011 with Finding Joy in My Kitchen

Ingredient Spotlights: Avocado and Cream Cheese at Eat at Home and Ingredient Spotlight: Cream Cheese and Fruit.

Family Recipe Fridays: Blueberry Cream Cheese Coffee Cake

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


While this is not a recipe passed down through my family, it’s a recipe our little family ADORES—as does everyone else who has come into contact with it. I even sold these coffee cakes at the craft sale at our work one year. They are THAT good.

The cream cheese adds a richness to this that many other coffee cakes don’t have. The turbinado (raw) sugar is my person addition. I love the crunch it gives the topping. If you don’t have any, though, and don’t want to buy it, regular white sugar or sucanat will work just fine. The batter for this is VERY thick—so don’t be worried about it when it won’t pour. You’ll just need to spoon it into the pan and smooth the top.


Blueberry Cream Cheese Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Serving Size: 1 slice


  • 1/4 c. butter, softened
  • 4 oz. cream cheese
  • 1 c. sugar
  • 1 egg
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 c. fresh or frozen blueberries, unthawed
  • cooking spray
  • 2 T turbinado sugar
  • 1 tsp. ground cinnamon


Beat butter and cream cheese together with an electric mixer until creamy; gradually add the 1 cup sugar. Add egg; beat well.

Whisk together flour, baking powder, and salt; stir into butter mixture. Stir in vanilla; fold in berries.

Pour batter into a 9-inch round cake pan sprayed with cooking spray. Sprinkle top with turbinado sugar and cinnamon.

Bake at 350 F for one hour; cool on a wire rack.


This is versatile: serve for breakfast as coffee cake, or with a scoop of vanilla ice cream as dessert! It also freezes very well.


Ingredient Spotlight: Blueberries and Ingredient Spotlight: Cream Cheese and Fruit.

Family Recipe Fridays: Peach Cake

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

Once upon a time, what seems like a million years ago, Mr. V and I, along with several of our college friends, were at beach week before our college graduation. (OK, it was only 2004. But that does seem like a LONG time ago!)

We stayed at a lovely house with our friends, frolicked on the beach, played softball with a kiddie bat in the street, found a baby sea turtle, and Mr. V threw me into the wall (but that’s another story).

Trying to find something new to cook, we stumbled upon an old recipe box and found this absolute divine deliciousness. We make it often for potlucks and dinners at friends’ houses because it is fairly simple and SO GOOD. It is perfect for summer.

While it’s not really a recipe passed down in our family, I like to think it’s somebody’s family recipe! And we’ll definitely pass it along to Libbie and our other children.

Peach Cake

Fresh Peach Cake


  • 2 eggs
  • 2 1/2 c. mashed peaches (we usually use frozen so as to not have to peel them. I know, that kinda negates the “fresh” part, doesn’t it?)
  • 2 c. sugar
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. flour
  • For topping
  • 1/2 c. sugar
  • 1 c. chopped nuts
  • 1 stick butter
  • 3/4 c. Milnot
  • 1 c. coconut
  • 1 tsp. vanilla
  • This is the topping that was in the recipe we found. We’ve never used it because I don’t even know what Milnot is. We used to use a vanilla-almond canned frosting. Any vanilla frosting (homemade or not) would work.


Beat eggs; add peaches and mix. Add dry ingredients; mix well. Pour into a greased 9 by 13 pan. Bake 1 hour at 350.

Topping: Mix all ingredients in a saucepan; cook over medium heat until thickened some. Pour over warm cake.

Want to join in the carnival? Add the link to your post (NOT your homepage) to Mr. Linky below; read through the other wonderful linked recipes here; and please link back to Vanderbilt Wife! Thanks. Can’t wait to see what’s on the table this week–maybe I’ll find something to make for our vacation.

[I’m trying out the new Mr. Linky (free version). You do have to click to a separate page for it to work. Sorry!]

Recycling this oldy-but-goody for Sliced & Diced: Peaches and Life as Mom’s Ultimate Recipe Swap: Baked Goods. For those visiting from there, I no longer do Family Recipe Fridays. Sorry!