Peach Cinnamon, Organic Coffee Cake with Vanilla Drizzle

Beautiful, ripe peaches are so great to bake with, especially if they are ripe and locally grown. I had to label my peaches in my house “for baking” as my husband loves to eat them 4 at a time. At that rate, none would be left for my coffee cake. I waited until they were nice and ripe and little soft to the touch. Perfect for a great coffee cake.

The trick to baking with peaches is to remove the skin and without using the vegetable peeler. Just place them in a deep bowl, cover with boiling water and let them sit for about 10 minutes. Then gently pull the skin off with a paring knife. The skin comes off effortlessly. I just love how while peeling back the skin, a beautiful and so colourful peach flesh is revealed.


Once’s you’ve done this step you’re ready to prepare your coffee cake.

What you’ll need

2 eggs
1 cup organic 3.8% milk
1/2 cup organic coconut oil, lightly melted
1 tsp high quality vanilla
1/2 cup organic plain 2% yogurt
2 1/4 cups light spelt flour
1 cup organic cane sugar
1 1/2 tsp baking powder
1 tsp baking soda

5 medium organic or locally grown peaches, skin removed and diced
3 tbsp butter, melted
1/2 cup organic wild flower honey
2 tsp cinnamon
1 tsp nutmeg
4 tbsp flour
Vanilla Icing:
1 tbsp butter, lightly melted
1 tsp high quality vanilla
3/4 cup powdered sugar
3-4 tsp heavy cream
Download & Print Recipe Below
What to do:
To prepare the peaches: as mentioned above, place them in a deep bowl, cover with boiling water and let them sit for about 10 minutes. Then gently pull the skin off with a paring knife. Cut peaches in half, remove pit and dice.
Prepare 9 inch round springform pan by lining the bottom with wax paper (place wax paper over the bottom part of pan when separated from the round part, then place the round part of pan over the bottom and secure it together. Peel excess paper from the sides) rub sides with coconut oil. Pre-heat oven to 350°F.
In a stand mixer, beat eggs on medium for 1 minute. Add coconut oil, vanilla, milk and yogurt, then beat for another two minutes. In a separate bowl, mix flour, baking soda, baking powder and cane sugar. Add the dry ingredients to the wet ingredients and mix for a few minutes until well combines. Do not over mix. Pour the batter into the springform pan and distribute to the edges.
Peach filling: In a bowl, gently mix the peaches, melted butter, honey, cinnamon, nutmeg and flour. Evenly distribute the mixture over the batter.
Bake for 1 hour and 5-10 minutes. Check the cake after about 55 minutes with a wooden skewer, stick skewer into the center of the cake, if there is batter stuck to the skewer leave the cake for another 5-10 minutes. Remove cake and let cool for 20 minutes. Remove springform sides and slide the cake onto a cooling rack by pulling on the edge of the wax paper. This will speed up the cooling process. Once completely cooled, peel back the wax paper and discard.
Icing: Mix vanilla, cream and butter in a small bowl. In a separate bowl, add the icing sugar. Add the cream mixture slowly to the icing sugar while whisking. If the consistency is too thick to drizzle easily just add a teaspoon or 2 of the cream and whisk again until desired consistency.
Now you’re ready to enjoy a delicious peach cinnamon coffee cake with vanilla drizzle. Enjoy!

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