With today being National Coffee Cake Day, what better way to celebrate it than with one of my all time favorite coffee cakes. It’s so yummy and so simple and there’s booze it in it! I mean seriously, who doesn’t love baked goods with booze? LOL
This cake… you can just smell the peachy-ness. This just SCREAMS SUMMER!!! But what I love about it is the subtle hint of pears in the background. And let’s take a minute to talk about the booze in it. When I was making the glaze I seriously ‘taste tested’ WAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAY more than I should have but damn this stuff was so good!
Now the recipe calls for Peach Extract and while you can substitute vanilla extract in for it it’s just not the same. I had to order mine online as my stores here in no-man’s land didn’t carry it. Honestly am THRILLED that I did get it as THIS is what makes the cake!
Another thing you’ll notice is that I put options in the recipe for those that love sweets but due to diabetes may not be able to eat the standard version. With having family members afflicted with Diabetes I do my best to make 2 versions of a recipe when it comes to stuff I know they’d love.Print
- 2 sticks butter, unsalted and softened *Can use equal amounts of softened but not melted coconut oil
- 1 cup granulated sugar (If you using Spelnda Granula Sweetner it’s the same amount. If using Splenda White Sugar Blend , use 1/2 cup)
- 2 extra large eggs
- 3 tsp peach schnapps *can use vanilla extract
- 3 cups flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups vanilla greek yogurt
- 2 1/2 cups peach pie filling (can be sugar free)
- 1 can (15 1/4 ounces) pears (not whole) in light syrup, drained
- 1 cup packed light brown sugar (or 1/2–1 cup Splenda Brown Sugar Blend )
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 tsp ground cinnamon
- 1/2 cup cold butter, cubed
Boozy Peach Glaze
- 1 cup confectioner’s sugar (for sugar free use 1 cup Splenda White Sugar Blend and 2 Tbl cornstarch – put in a food processor until a find powder)
- 1 Tbl milk
- 1–2 Tbl Peach Schnapps *or vanilla extract
- 1 tsp peach extract
- Preheat the oven to 350F.
- Spray 2 9” round spring form pans with cooking spray (no flour).
- If your pans do not have a tight seal, wrap the bottoms and sides with aluminum foil.
- Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Beat in the peach schnapps.
- In a separate bowl, mix the flour, baking powder, baking soda and salt.
- Alternately add the dry mixture with the greek yogurt to the egg mixture.
- Beat just until combined.
- Place enough of the batter (it’ll be thick) to coat the bottom of the pans about a ½” thick. Do not go up the sides. I found that if I used wet hands I could just push the batter into place.
- In another bowl, gently mix together the peach pie filling and the pears.
- Divide evenly into the pans.
- Using 2 tablespoons (or one tablespoon and another wet finger) drop the remaining batter over the filling. It won’t cover it all; that’s ok.
- Make the streusel by combining the brown sugar, flour, oats and cinnamon in a bowl.
- Using a pastry cutter or a fork, cut in butter until mixture is crumbly and the size of peas.
- Sprinkle over the batter.
- Bake for 60-75 minutes or until a toothpick inserted near the center comes out clean.
- Place the pans on a wire rack and immediately take a thin knife and run it along the inside edge of the pan (between the pan and the cake).
- Cool for an hour.
- Remove the outside ring of the pan and allow to cool for another 30 minutes.
- While cooling make the glaze by mixing the confectioners’ sugar, schnapps, peach extract and enough milk to achieve desired consistency; drizzle over coffee cake.