- 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 teaspoon peach schnapps *can use vanilla extract
- 3 cups flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon 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 teaspoon 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 tablespoon cornstarch – put in a food processor until a find powder)
- 1 tablespoon milk
- 1–2 tablespoon Peach Schnapps *or vanilla extract
- 1 teaspoon 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.