Coffee cake. I love that it's perfectly acceptable to eat cake for breakfast. Whoever came up with the idea of coffee cake needs a great big hug.
I'm already looking forward to the farmer's market starting back up again in a few weeks because every year there's a peach farmer from Colorado who brings their produce and sell the most delicious peaches I've ever eaten. Also, the most expensive peaches I've ever eaten. But it's totally worth it.
In anticipation of those blessed peaches, I decided to create a peach coffee cake. It actually turned out better than I thought it would - yay! - and was highly approved by my husband's coworkers so I think it's time to share it with y'all. You can bake it in individual ramekins or in small jars like I did but if you would rather have less dishes to deal with, you can also bake it in a 8x8" square pan. But then you have to share. And you won't want to.
First cream together butter and sugar. Then blend in an egg and vanilla.
Add your dry ingredients all at once, start blending and pour in milk.
Into a small bowl combine butter, brown sugar, flour and oats to create a lovely crumble topping.
Into each buttered ramekin, spoon the dough and top with peach slices. I used the method described here to slice my peaches.
Top each with the crumble topping.
Bake at 350 for 15-20 minutes. Be sure and slide a cookie sheet underneath the ramekins because they might bubble over a bit.
I took one for the team and test-tasted this batch. You're welcome.
When you dig in, you get a layer of crunchy topping, then sweet summery peaches and finally a moist cake on the bottom.
Here's what it looks like if you bake them in a small jar. And it makes for a super easy and fun way to share the goodness with your friends or neighbors. You'll get about 8 individual servings if you use jars and 6 if you use ramekins.
If you use a square pan, well, then it entirely depends on how big of a piece you cut for yourself!
Individual Peach Coffee Cakes
1/2 cup softened butter
2/3 cup sugar
1 tsp. vanilla or almond extract
1 cup flour (I used white whole wheat)
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/4 cup softened butter
1/4 cup flour
1/4 cup brown sugar
1/4 cup rolled oats
1/4 tsp. cinnamon
Preheat oven to 350.
In a large mixing bowl, cream together butter and sugar. When smooth, beat in an egg and vanilla extract. Add flour, baking powder and salt all at once. Turn the mixer back on and gradually pour in the milk. As soon as the batter is well-combined, stop mixing.
Butter 6 ramekins or 8 small (4 oz) jars or 1 8x8" square baking dish. Evenly divide the batter among the pans. Top each with peach slices.
In a small bowl, use a fork to combine all the topping ingredients. Crumble the topping on top of the peaches.
Bake at 350 for 15-20 minutes; until the top is golden brown and a toothpick (or fork) inserted in the middle comes out mostly clean. I like to let the cakes cool before eating them because the flavors deepen if you let it sit for a few hours or overnight. But if you can't wait, go for it!