Peach Buttermilk Coffee Cake
>> Thursday, August 11, 2011
When I saw this recipe on Pinterest, I knew I had to make it. I had leftover buttermilk in the fridge, fresh Texas peaches on my counter and all the other non-name worthy ingredients in the pantry. It was meant to be! The recipe for the coffee cake is fantastic and you could easily switch up the fruit for whatever is in season. I loved it with peaches though - and I think I may put even more peaches in next time. The bad news is that the recipe has 19 (19!!!) tablespoons of butter, which I didn't realize until I halfway through making it. So for all those calories, it better be good! If you're looking for a little lighter coffee cake recipe, this Blueberry Cream Cheese Coffee Cake is another one of my favorites.
The recipe I used (linked below) tops the cake with a glaze, which I omitted on accident. But I think it would have been a good addition since the cake wasn't super sweet on its own. And it's already a terribly unhealthy recipe, may as well make it even worse for you. Go big or go home, right?!?
Peach Buttermilk Coffee Cake
recipe from Baking with Lisa
for the topping and filling:
1 cup flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2/3 cup coarsely chopped walnuts
7 tablespoons unsalted butter, melted
for the cake:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup buttermilk
2-3 peaches, peeled and sliced into 1/4-inch slices (you can use frozen in a pinch)
For the topping: In a medium bowl, stir together flour, sugar, cinnamon, salt and walnuts. Add the melted butter and stir to combine. Mixture will be crumbly. Set aside.
Preheat oven to 350 degrees. Butter and flour (or use nonstick spray) a 9-inch springform pan. If you have parchment paper, line the bottom of the pan for easy cake removal.
For the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream butter and sugar together on medium speed for 4-5 minutes, until light and fluffy. Beat in the eggs and yolk one at a time, beating well after each addition. Beat in the vanilla and almond extracts. With the mixer on low speed, beat in the flour in 3 additions, alternating with the buttermilk in 2 additions.
Scrape half the batter into the prepared pan and level it with a spoon. Sprinkle half of the crumb topping evenly over the batter. Arrange the peach slices in a circular pattern over the crumb topping, overlapping slightly. Spoon the remaining batter on top of the peaches. Sprinkle remaining crumbs on top.
Bake for 50-60 minutes, or until a toothpick comes out clean. Cool for 20 minutes, then remove the side of the pan and cool completely.
For the glaze:
1 cup powdered sugar
1/4 cup heavy cream
1/2 teaspoon almond extract
Whisk together the glaze ingredients, adding a little more cream if necessary. Drizzle or pipe over the cooled cake.
