Time requirement: 35 minutes prep, 70 minutes baking

We’ve talked about how much I love cinnamon and cinnamon rolls. I was way too old when I learned that coffee cake doesn’t have coffee in it and it is basically cinnamon roll cake. I love it now. I try to get it whenever it appears in shops or cafes I go to. Of course I wanted to try making it. Then I found this in my Taste from Home cookbook with a fruit I’ve never had; peaches. This was a winner. Let’s dive in.

Ingredients

Crumble topping

• 1 cup flour

• At least 1/4 tsp cinnamon but have more

• 1/2 cup fast cooking oats

• 1/2 cup cold butter cubed

• 1 cup brown sugar

Cake

• 1 cup butter softened

• 1 cup sugar

• 2 eggs

• 3 tsp vanilla extract

• 4 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/4 cups sour cream

Peach

• 1 can (21 oz) peach pie filling

• ~3 peaches sliced

• 2 tbls butter in whatever condition you’d like

Glaze

• ~2 tbls milk

• 1 cup confectioners sugar

Prep

1. Preheat your oven to 350 F

2. Slice your peaches

3. Add a cast iron pan (or oven safe one) to the oven to warm it for about 10 minutes

4. Add the peaches to the pan and add in about 2 tbls of butter, soft or not. Sprinkle in the brown sugar to coat slightly and some cinnamon

5. Drain the peaches when done

6. Bake this in the oven for at least 10 minutes to soften and season the peaches

7. Grab a large bowl and cream the softened butter and sugar

8. Add one egg at a time to this and beat

9. Add the vanilla and beat and try not to skip until the end like I did

10. In another bowl mix 3 cups of the flour, the baking soda, and baking powder together

11. Slowly mix some of this and the sour cream in with the butter-sugar mix

12. Try not to overwork

13. Our result of this was a dough like mixture, not a liquid like a cake batter. We honestly have no idea which is correct

14. In a greased 13 x 9 pan spoon half the dough/mix and coat the bottom

15. Mix the peach pie filling with the other peaches

16. Coat this on top of the dough in the pan

17. In another bowl mix the oats, cinnamon, 1 cup brown sugar, last cup of flour and the cubed cold butter

18. Slice or cream the butter in with this mix. This will not be smooth, it will crumble and be almost like kitty litter

19. Spread this on top of the dough

20. Bake for about 70 minutes or until a toothpick is clean

21. Let this cool and in another bowl combine the sugar and stir in the milk one tbls at a time until you get it as thick as you want to make the glaze

22. Pour the glaze as desired on top of the cake. I added it to a zip lock bag and cut a corner to use like an icing bag.

Afterthoughts

I now can say I love peaches when they’re drenched in cinnamon and baked in a cake. This was a crumbly and warm mess. I recommend having it while warm, instead of cold later after you put it in the fridge. This is a warm dish. I think my version needed more cinnamon in the cake dough as it didn’t come through as much as I would have wanted. The cake was great and soft but still crumbly considering how worried I was about the dough being more like bread than cake batter. This is a great, warm, heavy treat for the fall seasons.