vanilla peach coffee cake

Batter:

2 eggs

1 C milk

1/2 C oil

1 tsp. Nielsen-Massey Vanilla Extract

1/2 C sour cream

3 C flour

1 C sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

Topping:

5 or 6 large peaches, diced.

3 Tbsp. butter, melted

11/4 C brown sugar

1Tbsp. cinnamon

2 tsp. nutmeg

4 Tbsp. flour

Vanilla Icing:

1 Tbsp. butter

1 tsp. vanilla or Vanilla Bean Paste 

3/4 C powdered sugar

2-3 tsp. heavy cream

Directions:

Prepare 9 inch spring form pan with cooking spray. Preheat oven to 350. In the bowl of a  stand mixer beat eggs on medium for 1 minute. Add oil, vanilla, milk and sour cream then beat for another two minutes. In separate bowl, mix flour baking soda, baking powder, salt and sugar. Add this dry mixture to the wet and mix for a few minutes until well incorporated. Do not over mix. Pour the batter into the spring form pan.

Peach filling: In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. Evenly distribute the mixture over the batter.

Icing: Mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. Slowly add heavy cream a little at a time until the frosting is the consistency you like.

Bake for 1 hour and 5- 10 minutes. I recommend checking this cake after about 55-60 minutes, the add additional time if not done. When a toothpick or skewer poked into the center comes out clean the cake is finished.  Let cake cook and then drizzle with icing.