The combination of summer stone fruits filling the stalls at farmers markets with the combination of leaves changing into their autumn colors makes me want to bake! But the last few weeks it's been too warm to even think about turning on the oven. Finally the thermometer is dipping down below the mid-80s so today I went searching on Pinterest for something to make with peaches.
I came across this Peaches and Cream Coffee Cake recipe on From Away. Their pictures looked delightful so I thought I'd give it a try. Being that this was an 'impulse-bake' I changed the recipe some and added/changed/substituted some of the ingredients. (see original recipe here)
Peaches and Cream Crumble Coffee Cake
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick softened butter
1 cup granulated sugar
1/2 tsp vanilla
1 tsp rum (extract will work but I used real rum)
1/4 cup sour cream
3/4 cup (unflavored) Greek yogurt
1/2 cup brown sugar
2 tsp cinnamon (separated)
3 ripe peaches, peeled, pitted and sliced
1/2 cup butter
1 cup brown sugar
3/4 cup flour
3/4 cup oatmeal
Preheat oven to 350. Grease cast iron deep skillet (or an 8x8 pan will work). In a large bowl whisk together dry ingredients plus 1 tsp cinnamon. In the bowl of a stand mixer beat butter and sugar on medium-high until light and fluffy, 3 minutes. Lower speed and add eggs, one at a time. Scrape down the batter and add vanilla, rum, Greek yogurt and sour cream.
(directions continued...) Mix in dry ingredients until just combined. In a small bowl use a fork to combine brown sugar and cinnamon. Add half the batter to the pan, then layer of sliced peaches (about 2 rows deep), sprinkle peaches with the brown sugar/cinnamon, and top with the remaining batter. Top with oatmeal crumble. Bake 50-60 minutes.