I’ve been a coffee cake lover I think, forever! Maybe because it allows me to justify eating cake for breakfast, or really anytime of the day! This Peach Almond Coffee Cake is a classic in my recipe box from my earlier years of becoming a cook. Additionally, I have another super favorite you have to try, check out this sour cream version.
When stationed at Ft. Hood, TX; I had the best group I was belonged to called the Gourmet Club. It was a collection of Army wives that loved to cook. Each month we would get together and bring a dish according to the theme of that month. Loved, loved going and anticipating tasting each delicious dish. This coffee cake was born at one of “breakfast” themed meetings.
Ft. Hood is a super busy post with many soldiers and their families. As a young army wife, we entertain and are called to help our fellow military families with meals and support as our spouses are constantly training and even deployed. Gourmet Club was something I loved and looked forward to each month. All of us wives were experiencing the same lifestyle and challenges, so this was a fun way to get together and just have fun with food.
Oh, one of the best parts to this group was that everyone was required to bring copies of the recipe of their dish to hand out 🙂
Apricot to Peach-Makes A Great Coffee Cake
I fell in love with the flavor of this moist and delicious cake. However, I changed up the recipe just a bit to highlight preaches to celebrate summer, that will soon be ending.
Originally, this recipe is a Apricot Almond version having apricot jam and sliced almonds as part of the filling to the cake. Almond extract just really boost the flavor of this cake and I love the flavor of this.
Switching Things Up
Making some minor adjustments as I kept the “almond theme” with the almond extract. But, replacing the apricot jam with peach, then adding fresh peaches on top to transfer the theme of this yummy cake to peaches-all the way.
For an added flavor kick, I take some leftover lemon cookies I had in the freezer (from making a lemon crumb crust for a Blueberry tart, check out recipe here) and break them into crumbs, then sprinkle on top of the cake before baking. Not only does it provide some crunchy texture, but a slight burst of lemon flavor too!
Sour cream makes this cake super moist, but this version gets plain greek yogurt as a replacement and is equally delicious. Super simple to make. Also, I took half the recipe to make a smaller 8″ round cake instead of a larger version, Bundt cake. Recipe can be doubled to bake in a Bundt pan to feed a crowd.
A dusting of powdered sugar is all you need to serve and I bet you can’t eat just one bite! Seriously, it is so addicting. I think it is perfect really for anytime of the year.
Love to share more recipes from my Gourmet Club Days. Every time I enjoy a piece of this cake, I’m reminded of the fun memories we had every month as we met. I’m thinking of starting one up in my community in the future!