We have already talked about my love of peach season. We have chatted about my preference of crisps over cobblers, enjoyed the deliciousness that is peaches meet olive oil, and even made a little frozen yogurt.
Somehow there seem to be peaches in piles at our house at all times. Piles. Literally. It is a lovely lovely problem.
We are eating them out of hand about as fast as we can but I am enjoying baking with them as much as possible. Soon the last of my favorite peaces will be ripe (Improved Elbertas) which I will can and then we swiftly will dive into pears and apples and pumpkins along with the rest of fall. I love fall don’t get me wrong but I will miss the peaches.
I have been avoiding Pinterest lately because it is replete of christmas decorating ideas and recipes involving pumpkin. A couple of days ago I gave in and mercifully ran across a few recipes that still called for summer bounty.
This was originally a recipe for blueberry coffee cake bread. With all the peaches in the house it didn’t make sense to me to use the blueberries I froze earlier this summer. What a perfect substitution it was! This cake tastes like peach cobbler but it fits perfectly in your hand rather than needing a bowl and a spoon.
Canning of peaches happens next week. Hopefully I can squirrel away away a few for making one more batch of this bread before peaches bid is adieu.
One year ago today: Lentils, sausage and swiss chard
Peach coffee cake bread (makes one loaf)
Adapted from Erica’s Sweet Tooth
For the cake:
2 cups all purpose flour
2 tsp baking powder
1 cup sugar
1/2 stick butter, softened
1/2 tsp salt
2 tsp vanilla extract
1/2 cup buttermilk
1-1/2 cup of coarsely chopped peaches
For the topping:
3 tbsp cold butter, cubed
1/2 cup all purpose flour
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp salt
Preheat oven to 350 degrees. Grease bread pan and line with parchment. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add egg and vanilla, and cream for an additional 2 minutes. In a separate bowl, whisk together salt, baking powder, and flour. Slowly add this mixture to the butter mixture with mixer on medium to low speed. Add buttermilk in a steady stream, with mixer still on low. Continue to mix until everything is evenly incorporated (about 3-5 minutes). Use a spatula to fold in the fresh peaches and pour batter into prepared pan. In a bowl, mix together brown sugar, flour, and cinnamon. Cut in the cold butter until mixture is crumbly. Add crumb mixture to the cake pan and gently press down. Bake in the oven for about 60 minutes. Remove from oven and let it sit for about 10 minutes before removing the pan.