Friday, November 22, 2013

Breakfast Week! Peach Coffee Cake



One thing I like about this recipe is that it uses canned peaches. If you regularly keep canned peaches on your pantry shelf it is easy to put this coffee cake together for yummy breakfast. I recently served it with yogurt and bacon for a delish meal!
 




Peach Coffee Cake
 
3 cups whole wheat pastry flour, pack the flour down slightly if it is freshly ground
2 tsp. baking powder
1 tsp. baking soda
1 pinch of salt
1 cup butter – 2 cubes or sticks, softened
2 eggs, well beaten
1 cup honey
1 cup buttermilk
1 tsp. vanilla
1 15 oz. can of peach slices, fruit juice packed preferred, drained
½ teaspoon cinnamon

Mix all the dry ingredients and set aside. In a large mixer bowl beat butter and honey until well blended. Add eggs, buttermilk and vanilla and mix again. When this is mixture is well blended, add your dry ingredients and mix until it is well combined. Spray a 9x13 pan with cooking spray and pour batter into pan. Now take your drained peaches and layer in an attractive way over the top of the cake and sprinkle the cinnamon over the top. Bake this cake at 350 for 40 minutes or until knife inserted in the center comes out clean..
 
 
 
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https://sites.google.com/site/homemakingonthehomestead/peach-coffee-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

4 comments:

  1. Thanks for doing a week about breakfast. I loose inspiration for morning meals rather quickly and it gets so dull for my family. I now have more healthy options to add to the list of morning meals.
    I appreciate your blog very much!
    Thanks and blessings!

    ReplyDelete
    Replies
    1. You're welcome! Glad to know it's giving you some ideas! Crystal :)

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  2. Replies
    1. It's yummy and one of my family's favorites! Crystal :)

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