HOMEMADE PEACH COFFEE CAKE

Homemade Peach Coffee Cake image

Provided by @MakeItYours

Number Of Ingredients 24

For the Coffee Cake
2-1/2 cups all-purpose flour
1 c. brown sugar, packed
¾ cup butter, softened
2 eggs, separated
1 cup milk
½ tsp salt
1 tsp. cinnamon
½ tsp nutmeg
2-1/4 tsp baking powder
Peach Pie Filling
1 can (21 oz.) Peach Pie Filling OR make your own below
1½ cup water
1 teaspoon lemon juice
½ cup granulated sugar (+more to taste)
¼ cup brown sugar, packed
¼ cup cornstarch
¼ teaspoon vanilla extract
1 teaspoon cinnamon
3-4 peaches, pitted and chopped (peeling optional)
Keep adding water until you have about 21 ounces of liquid total when done
For the Icing
1½ tablespoons water
¾ cup powdered sugar

Steps:

For the Peach Pie Filling
If you are using pre-made, canned peach pie filling, skip this step and go to making the cake. In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and stir in vanilla then the peaches. Cool to room temperature then use right away or store in the refrigerator for 1-3 days.
For the Peach Coffee Cake
Preheat oven to 350Â°
Mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this and save for topping.
Mix egg yolks with cream and add to remainder of flour mixture. Add salt and baking powder and mix until very smooth.
Gently fold in egg whites.
Pour into greased 9X13 pan or springform pan.
Put pie filling evenly over top of batter. Sprinkle with crumb mixture.
Bake for 55-65 minutes. Until lightly brown on top.
Allow to cool for 10 then drizzle with vanilla icing.
For the Icing:
Combine 1½ tablespoons water and ⅓ cup powdered sugar at time, whisking in between each addition of powered sugar. Drizzle over entire cake.
Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake).