Monday, September 7, 2009

Peach Coffee Cake

I can up a lot of peaches each summer. We just love opening a jar of homecanned peaches in the middle of blizzard in January, there's just something so comforting and summer-like about it. I did the summer peach canning session last week and saved a few for us to eat fresh. Yesterday, I had 3 that were starting to get a little soft and decided to use them up and figured I'd better share this yummy recipe.

Peach Coffee Cake

  • 3 peaches, peeled & sliced
  • 1 C whole wheat flour
  • 1 C all purpose flour
  • 1 TBSP baking powder
  • 1/3 C honey
  • 1/4 C maple syrup
  • 3 TBSP veggie oil
  • 2 TBSP butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 C milk

Preheat oven to 350 degrees and grease a 9" square baking pan.

Sift the flours and baking powder together, set aside.

Cream the butter, oil, maple syrup, and honey on a high speed until light. Beat in the egg and vanilla until thoroughly combined. Alternate adding the milk and flour mixture until everything is well mixed.

Pour half of the cake batter into the bottom of your pan, spreading it out with a spatula. Top the batter with half of your sliced peaches:

Pour the remaining batter on top of those peaches and then top that batter with remaining peach slices. Bake the cake for 40 to 45 minutes, a toothpick should come out clean. Allow to cool a bit before slicing. Enjoy with a dollop of whipped cream or plain.

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