Ingredients
Method
- Preheat oven to 350°F and grease a 9" round pan or cast iron skillet.
Coffee Cake
- In a large bowl, cream the butter and sugar.
- Then, add in the eggs and mix on low until well incorporated.
- Stir in the sourdough discard, sour cream, and vanilla.
- Add the dry ingredients and stir until incorporated. Do not over-mix.
- Make the cinnamon peach filling - in a small bowl, whisk flour, brown sugar, and cinnamon together and set aside
- Spread half of the cake batter in the greased pan. Top with sliced peaches and sprinkle the cinnamon filling mixture over top. Then, spread the other half of the cake batter into the pan.
- Make the crumb topping - use a fork to cut the butter into the flour, sugar, and cinnamon. Then sprinkle the crumb topping over the cake.
- Bake on the center rack at 350°F for 55 minutes or until the middle is set
Sucanat Glaze
- In a medium bowl, beat the softened cream cheese with a mixer until light and creamy, set aside
- Add ? cup sucanat to a blender and blend on high until powdered. Then sift into the bowl with cream cheese. (If using powdered sugar, skip this step and just add the powdered sugar to the bowl.)
- Beat the powdered sucanat and cream cheese until smooth. Add milk 1 tablespoon at a time until desired consistency is reached.
- Pour the glaze over the coffee cake once it's finished baking and serve warm.
Nutrition
Notes
To make without sourdough discard - omit the 1/2 cup discard and add an additional 1/4 cup of flour and 1/4 cup of sour cream