Peach Cobbler Coffeecake

My mom's cherry coffeecake is one of my favorite things, to make, and to eat. When I had some peaches sitting around recently, I decided to try to adapt that recipe to using fresh peaches. A quick google search proves that I was not alone in that idea - so I combined a few concepts to come up with this coffeecake. This could also be called bars, or just plain cake, but by calling it coffeecake, I feel more justified in eating it for breakfast, which I did every day last week. (I also took this to work to share. It makes a big pan!)

Start by peeling the peaches (I boil them for a minute then put them under cold water, and the peel slides right off!) and then slicing them thinly. Place them in a medium bowl and top with the brown sugar and cinnamon.

For the batter, cream together the butter and sugar. Add in the eggs, yogurt, almond extract and vanilla,

and beat well until blended. Gradually add the flour and salt and mix until combined. Spread about 2/3 of the batter into a greased 15x10 pan.

Top with the peach mixture.

Now dollop the remaining batter over the top of the peaches.

Bake for 25-30 minutes or until the top is golden.

Let cool on a wire rack. To make the glaze, combine the powdered sugar, vanilla, almond extract and milk.

Whisk until the mixture is smooth and then drizzle over the cooled cake.

It looks amazing!

Because it's coffeecake, remember you can eat it for breakfast. Or any time for that matter.

One year ago: Mango Ice Cream
Two years ago: Cherry Bread
Three years ago: Blackberry Cake
Four years ago: Apple Pie Muffins

Find more inspiration at Mouthwatering Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, All My Bloggy Friends, Hearth and Soul, Cast Party Wednesday, What's Cooking, What's Cooking #2, What I Whipped Up.

Peach Cobbler Coffeecake

3/4 cup butter, softened
1 - 6 oz. container peach yogurt (or vanilla or plain)
2 cups sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
3 cups flour
1 tsp. salt
5-6 peaches, peeled and thinly sliced
1/3 cup brown sugar
1/2 tsp. cinnamon

Glaze:
1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup powdered sugar
2 Tbsp. milk

In a medium bowl, combine peaches, brown sugar and cinnamon. Stir well to coat all the peaches with the cinnamon and sugar.
In a large mixing bowl, cream together butter and sugar. Add eggs and beat well. Beat in vanilla and almond extract. Gradually add flour and salt and mix until combined.

Spread 2/3 of the batter in a greased 15x10x1 pan. Top with the peach mixture. Drop remaining batter on top of peaches.

Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on a wire rack.

For the glaze, combine powdered sugar. vanilla, almond extract and milk and whisk until smooth. Drizzle over the cake before cutting. Serves 24.

Recipe Source: Adapted from The Recipe Critic and Cherry Coffeecake