Disappearing Peach Cake with Vanilla Glaze
Cook time: 
Total time: 
A fresh peach coffee cake that is moist and flavorful!
  • For the peach filling:
  • 4-5 peaches, peeled and diced*
  • 4 tablespoons butter, melted
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 tablespoons flour
  • For the cake:
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ cup sour cream (or greek yogurt)
  • For the vanilla glaze:
  • ⅔ cup powdered sugar
  • 2 tablespoons whole milk or cream
  • 1 teaspoon vanilla paste (or extract)
  • ⅛ teaspoon almond extract (optional)
  1. Preheat your oven to 350 degrees. Prepare 9-10" springform pan or regular round dish with cooking spray & sprinkle with flour, tapping out the excess. Set aside.
  2. For the peach filling: In a medium sized bowl, mix the peaches with the butter, brown sugar, cinnamon, nutmeg and flour. Set aside.
  3. For the cake: Mix the flour, baking power, baking soda together in a small bowl. Set aside.
  4. In a large bowl or stand mixer, beat the butter, sugar and eggs until fluffy, about 2-3 minutes. Add the vanilla and sour cream and keep beating until creamy and light in color (about 1 more minute).
  5. Turn the mixer to low and mix in the flour just until combined but be sure not to over mix.
  6. Pour the batter into the prepared pan and then top with the peach filling.
  7. Bake for 45-55 minutes. (I baked mine for 55 but check it with a toothpick and bake till tester comes out clean in the center.)
  8. Let the cake cook on a wire rack. After 30 minutes, run a knife around the outer edge then release the side of the springform pan. My cake stuck to the sides a little but the glaze will drip down and cover.
  9. For the glaze: While cake is cooling, make the glaze. Add the powdered sugar to a small bowl or liquid measuring cup. Add the milk and extracts. Stir till smooth. You want it thick but pourable. Add more milk if needed. Drizzle over the cake with a fork. Can sprinkle with powdered sugar as well if you prefer.
-You don't have to peel your peaches if you prefer not to.
-Original recipe used ¼ cup butter in the cake. I added a whole stick (or ½ cup) but feel free to try with the ¼ cup butter if you would like.
-I liked this cake with sour cream instead of greek yogurt. If you use greek yogurt, use full fat.
-I tried this in a 9" square pan and the peaches didn't disappear into the cake like they did in my 10" springform pan. I would use a round 10" or 9" in this recipe, not a square pan.
Recipe by Baked in AZ at http://bakedinaz.com/disappearing-peach-coffee-cake/