Today, I’m a little bit sad. Our neighbors of several years are moving. No more boys playing at the back fence. No more boys attacking us with water guns as we head out to our cars.
This time I found out that my husband and our five year old neighbor boy have been talking smack to each other at the back fence about who will get ‘more wet.’ They have had an ongoing fight at the back fence with water balloons, water guns and the garden hose. Since my husband always has to win, he had me wrap up a water balloon and bring it over to the house as a goodbye gift.
While my husbands gift to our neighbors was easy to pick, mine was a little bit harder. I had a lot of things that needed to be used in the refrigerator and freezer, but nothing that I thought would go together I had the idea to combine peach and white chocolate in a coffee cake and I am so glad that i did! It was delicious!
The neighbors brought the plate back the next morning and said it didn’t last very long–not even until breakfast. It’s always a compliment when someone returns your plate and immediately wants the recipe. The secret is, I had made my own “try it” cake –a muffin version just to make sure that it turned out okay before I gave it to them. I only intended to eat a bite and share the rest with the kids but that didn’t happen. 🙂
White Chocolate Peach Coffee Cake
3/4 cup white whole wheat flour (can also use almond flour)
1/3 cup coconut or brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
6 tbsp cold butter, cut into small pieces
For the Cake:
1 1/2 cups whole or wheat whole wheat flour (can use almond flour)
1/2 cup white sugar or 3/4 cup coconut sugar
2 tsp baking powder
1/2 tsp salt
4 tbsp melted butter
1/2 cup milk
1 1/2 tsp vanilla
1 tsp almond extract
2 peaches, peeled and pitted
1/2 cup white chocolate chips, divided
In a bowl, mix together the streusel ingredients. Blend in the butter with a pasty cutter or back of fork until the mixture forms coarse crumbs. Set mixture aside.
Preheat oven to 350 degrees. Grease and flour a 9 inch round or 8×8 square inch baking pan. Set aside.
Slice the peaches roughly into four parts and place in a blender or food processor. Pulse until peaches are in smaller chunks. Set aside for later use.
To make the cake, mix together the flour, sugar, baking powder and salt in a bowl and set aside.
In a mixer, place the sugar, egg, vanilla, milk, almond extract and butter. Mix until well combined. Begin to slowly mix in the flour mixture and continue mixing on medium speed until all of the flour is blended in. Stop mixer, and fold in peaches and 1/4 cup white chocolate chips. Pour into prepared baking pan. Top with streusel topping, pressing the streusel topping lightly on top of the cake to attach.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, and allow to cool for twenty minutes before removing the cake from the pan and allowing it to finish cooling completely.
In a pan, melt the remaining 1/4 cup white chocolate chips. Drizzle white chocolate on top of the cooled coffee cake. Serve.
Makes 8 servings.
*Milk substitutes can be used.
Recipe Adapted by Willimas Sonoma
Grilled Peaches with White Chocolate Shavings by That Skinny Chick can Bake
Peach White Chocolate Cobbler by Macchesmo
How to Peel a Peach by Burnt Apple