When I have very little to write, I search for quotes to get my mind in the right place. Today, I looked for quotes about peaches. Instead, I found quotes from James and the Giant Peach. Not quite what I was going for, but it did bring back memories of a book I have not thought about in quite a long while.
I loved Roald Dahl’s books when I was a kid. The first I ever read was Charlie and The Chocolate Factory, followed by Charlie and the Great Glass Elevator. The new version of the movie was on television just the other night. I cannot decide if I like the newer Johnny Depp version or the older Gene Wilder version better. Each are a little creepy in their own right.
I know I have read George’s Marvelous Medicine, but I can not for the life of me remember anything about it. Same goes for Danny Champion of the World. I gave my niece a Matilda book the last time I saw her. I never read Revolting Recipes, but I am so amused by the title I might check it out.
Rest assured, this Peach Coffee Cake is anything but revolting. The peaches lend just the right amount of sweetness and the sugar-cinnamon-nut filling lends a perfect bit of spice and crunch to the soft cake. Enjoy!
Peach Coffee Cake
- For the Coffee Cake
- 1/2 cup milk
- 1/2 teaspoon mild vinegar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 2/3 cups sugar
- 3/4 cup oil
- 6-ounces plain yogurt
- 1 teaspoon vanilla
- 1 1/2 cups peaches, peeled and chopped
- For the Filling
- 2/3 cup sugar
- 1 tablespoon cinnamon
- 1/3 cup walnuts or pecans, chopped
- For an Optional Glaze Topping
- 1 cup confectioners sugar
- 2-3 tablespoons milk
- Stir together the milk and the vinegar. Allow the mixture to sit while you prepare the dry and the wet ingredients.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, stir together the sugar and oil, and then add the yogurt and vanilla. Stir until well combined.
- In separate and alternating additions, add the dry flour mixture then the milk and vinegar mixture to the wet ingredients in the large bowl. Add the flour first, then the milk. Follow with flour, milk, and flour.
- Stir well to combine, then fold in the peaches.
- Allow the batter to sit for a moment while you prepare the filling.
- Simply stir together the sugar, cinnamon, and pecans to make the filling.
- Pour 1/2 of the batter into a lightly greased and floured bundt pan.
- Sprinkle the filling over the batter. Try to keep the filling from touching the edge of the pan.
- Pour the remaining batter on top of the filling.
- Bake at 350 degrees for 50-55 minutes. A toothpick inserted into the cake should come out clean when the cake is fully baked.
- Allow the cake to cool in its pan for 25-30 minutes, then invert the pan over a cooling rack to remove the cake.
- Once the cake has fully cooled, pour a glaze over the cake or sprinkle with confectioners' sugar, if desired.
- To make the glaze, sift the confectioners’ sugar (to remove lumps) over a small to medium bowl.
- Add the milk and whisk to combine. You may wish to add one tablespoon of milk at a time to achieve your desired consistency.
The cake is best eaten within a day or two after baking.