Peach Coffee Cake

Directions:
Prep peaches: Wash, peel, core, and slice into medium slices. Set aside.

Preheat oven to 350 degrees f.

Cake:
In a medium sized bowl combine the flour, baking flour, baking soda, salt, and cinnamon. In the bowl of an eclectic mixer cream the butter and sugar until light and fluffy, about 2 minutes.. Beat eggs in one at a time. Add vanilla extract and sour cream and mix just until combined. Add the flour and milk, alternating between the two starting and ending with the flour. Mix just until combined, do not overmix. I usually add 3 batches of flour and 2 batches of milk. 

Crumble Topping:
In a medium sized microwave safe bowl, melt the butter. In another medium sized bowl combine the flour, salt, cinnamon, and sugars.. Pour the melted butter and mix until you get a crumble mixture.

Assembly:
Butter or spray the pan. Spread the cake into the pan evenly. Top with the sliced peaches covering the top. Sprinkle the crumble topping and spread evenly over peaches. Bake for 45-50 minutes.

*Since the cake is topped with peaches (which are moist) and the crumble, it might be hard to tell when the cake is done so be sure to use a skewer to test for doneness by poking the center of the cake. It should come out with minimal crumbs, but should not be wet with batter. If the cake is not done in 45-50 minutes, keep baking it but checking it every 2-3 minutes.

Once the cake is baked, remove from the oven and allow it to cool for 20 minutes.

Vanilla Icing: (this is optional but recommended)
While the cake cools, make the vanilla glaze.
In a small bowl, combine the powdered sugar, salt, and vanilla. Mix briefly, then add the milk a little at a time until you reach a drizzle consistency. You may need to add a bit more milk if you are in a dry climate, just add a little at a time until you reach a drizzle consistency.

Drizzle the top of the peach coffee cake with the icing and enjoy!

Tip:
Store leftover cake in the refrigerator. It tastes great cold but even better if you heat it up for a few seconds in the microwave. You can even enjoy this as a dessert by adding a scoop of vanilla ice cream to the top.

You can make the cake a few days ahead and bake it off when you want to serve it. I like to make this in the evening, cover and refrigerate it overnight. Then I pop it in the oven in the morning. It’s a great way for your family to wake up to the smell of cinnamon and peaches.