Peach Coffee Cake with Vanilla Glaze – light and fluffy Greek yogurt cake baked with lots of peaches on top (mixed with brown sugar, cinnamon, and nutmeg), and topped with creamy vanilla glaze. One of the best peach coffee cakes you’ll ever taste!
Pour the vanilla glaze over the still warm cake for best results – so creamy, and melt-in-your-mouth delicious!
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I made this cake using the springform baking pan – it’s perfect for a coffee cake (and no, there is no coffee in this cake, but this cake does taste great with a cup of coffee which is why it’s called coffee cake). Start by making the actual Greek yogurt based cake batter (use full fat Greek yogurt for richer cake texture):
Top the cake batter with 4 or 5 sliced peaches, mixed with brown sugar, cinnamon, and nutmeg. Peaches mixed with all those spices taste so good, even without the cake. I kept restraining myself from eating too many of them.
Bake the cake at 350 F on the middle rack for about 45 minutes to 1 hour, until the cake looks like this (yes, all the peaches you just put on top of the cake will sink perfectly into the middle):
Top the cake with the creamy vanilla glaze (while the cake is still warm):
In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top the batter with the peach mixture.
Bake at 350 F on the middle rack until cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 30 minutes, release the cake from the springform pan.
In a small bowl, combine softened butter, vanilla extract, powdered sugar and 2 tablespoons of heavy cream milk - mix until creamy. Add 1 or 2 more tablespoons of heavy cream to get the desired consistency for the glaze (thick but spreadable).