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..
 
 
 
Print This Recipe:

https://sites.google.com/site/homemakingonthehomestead/peach-coffee-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

Comments

  1. UnknownNovember 22, 2013 at 11:44 AM

    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. CrystalNovember 23, 2013 at 6:38 AM

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

      Delete
  2. allisamazingNovember 22, 2013 at 12:03 PM

    This sounds super delicious!

    ReplyDelete
    Replies
    1. CrystalNovember 23, 2013 at 6:39 AM

      It's yummy and one of my family's favorites! Crystal :)

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more