Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love??

Peach Coffee Cake

I am at a loss to describe just how awesome this coffee cake actually is. I’ve made it three times now and each time it has disappeared lightning fast both with friends and with family.

I simply can’t get enough of the fresh sweet peaches when they’re at their best in the summertime. I look forward to making homemade peach jam and friends look forward to receiving it too.

For something a little unexpected, this Peach Habanero Jam is the ultimate balance of sweet and spicy and it’s an awesome addition to your next cheeseboard.

This peach-filled coffee cake recipe is inspired by and adapted from my often made and very much beloved Blueberry Coffee Cake.

The peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs 

Peach Coffee Cake Recipe

1. Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.
2. Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.
3. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just u

Easy Herbed Peasant Bread Recipe

With this easy herbed peasant bread recipe, fresh homemade bread has never been easier! It is golden and crispy on the outside and soft and tender on the inside. It is also super versatile and done in a just a few hours.

A few of my friends make peasant bread every Sunday, and when you’ve got three friends who don’t know each other but are all doing the same thing, it’s high time to try it.

We baked it last Sunday for the first time and we are totally sold. It is so simple (you make it all in ONE bowl) and so fluffy, and I love that I can start it after church and it’s ready to bake for dinner. It also scores major bonus points for being a no-knead bread dough! You’re going to love it!

Ingredients Needed for Peasant Bread

The ingredients for peasant bread are simple and likely things that you will have on hand already. We love adding the fresh herbs for extra flavor. You can experiment with your favorite combination of herbs or leave out the herbs altogether. Here is what you will need:

• Flour – just regular all purpose flour works great, or you can use bread flour
• Kosher Salt – adds flavor
• Warm Water – the ideal temperature of water for activating yeast is 105-115 degrees F
• Sugar – feeds the yeast so it can properly activate
• Instant Yeast – I’ve found that instant yeast works best rather than active dry yeast
• Rosemary – fresh is preferred, minced fine
• Thyme – fresh is best, but if you want to use dried, just add a couple of pinches
• Parsley – fresh, and finely chopped
• Butter – used for greasing the bowls that the bread will bake in, and when the bread is fresh out of the oven, brush the top with melted butter (or olive oil)
• Flaked Sea Salt – we love sprinkling a little salt on top for extra flavor

The measurements for each ingredient can be found in the recipe card at the end of this post.

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Welcome to the weekend, my friends! I’m in Arizona this week visiting family and avoiding that swell summer sunshine as much as possible. It sure does make me miss my beloved Ohio. 

Anyone else enjoying the last days of summer while also getting excited about fall? I’m really enjoying the cooler mornings lately. (And yes, I know, I’m weather obsessed. That’s unlikely to change anytime soon.)

ON THE BLOG this week: This potato salad made with roasted potatoes is a whole new world of potato salad awesomeness and you need to try it asap. A tangy creamy dressing coats every bite of this salad along with hard-boiled eggs, olives, and pickles.

Fresh Strawberry Ice Cream is an old-fashioned favorite when made simply with strawberries, sugar, and cream (or milk). Just a few ingredients adds up to a summer ice cream treat that everyone loves.

Cheese and refried beans meld together to create flavorful enchilada layers in these Cheesy Chicken and Refried Bean Enchiladas. We typically serve them warm with plenty of tortilla chips on the side for scooping the enchiladas.

Chocolate Quinoa Cake has the texture of a traditional cake, yet no special flours are required. This is pure, sweet Chocolate Cake made without any flour at all. This cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich, and chocolatey it is.

Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead and dive in with fresh strawberries.

What I’m CRAVING: This Spaghetti Pizza caught my eye this week and now we have to try it. I’m thinking it will be a big hit with my boys.

My FAVORITE THING this week is this super lightweight scarf. While I almost never actually wear a scarf, this one travels with me nearly everywhere I go. It’s a travel blanket on road trips, it’s a shawl if a movie theater is cold, and it does double duty as a pillow or a blanket on chilly flights. It folds or rolls to an almost unbelievably small size, making it perfect for tucking into a carry-on.

I bought what I have called for years “the perfect scarf” on a work trip about 8 years ago. Unfortunately, the brand discontinued the scarves and I’ve never found another one like it. (And I have tried a whole lot of different scarves that were listed as “travel scarves.”) But this scarf? I’m ecstatic over it. I love it every bit as much as my “perfect” one and I now have backup and a perfect scarf to share wit

Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead and dive in with fresh strawberries!

Easy Whipped Cream Frosting

Whipped Cream Frosting is perfect for rich cakes as the frosting is not too sweet. You know the one bite and done frostings that you scrape off of the cake? You won’t be scraping this off.

It adds just the right amount of sweetness, especially when paired with dark chocolate or semi-sweet chocolate. The light sweetness goes so well on angel food or citrus cakes like lemon too.

If buttercream is sometimes too heavy for you, whipped cream frosting is the answer. The biggest difference between the two is that the whipped cream is light and airy as opposed to the heavy richness from the butter base of buttercream.

When using whipped cream frosting you will need to store the frosting in your refrigerator and keep it cool. You can plan for the cake to be good for 2-3 days. It will start to dry out after that and your frosting will likely weep.

I also suggest sticking with one-layer or two-layer cakes. It is a softer icing and does not form a crust so using it for that wedding cake tower would not be recommended.

Whipped cream frosting is perfect on chocolate cakes, such an easy dessert that no one turns down. Hershey’s Chocolate Cake is truly the most versatile and easiest one-bowl chocolate cake recipe I have ever made.

This Chocolate Crazy Cake is one of the easiest cakes you’ll ever make and you don’t even need any butter or eggs to make this recipe.

If you haven’t yet tried the unforgettable Chocolate Quinoa Cake, don’t knock it until you’ve tried it. There isn’t a hint of “quinoa” taste to the cake and it’s also the easiest gluten-free cake you can make without any special ingredients required.

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The Chocolate Quinoa Cake has the texture of a traditional cake, yet no special flours are required. This is pure, sweet Chocolate Cake.

This cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich, and chocolatey it is.

Quinoa Chocolate Cake

When I first saw this recipe, I did a double-take because I had never before run across anything quite like it. A flourless chocolate cake made with quinoa?

I first heard about a Quinoa Chocolate Cake over at Mel’s Kitchen Cafe almost 10 years ago. The recipe is originally from Quinoa 365 and even if you think you hate quinoa, my friends, this cake is going to change your mind. I say that without any doubt at all.

I make a Flourless Chocolate Cake at least a couple of times a year and it is one of my favorite recipes. The Chocolate Quinoa Cake, on the other hand, has the texture of a traditional cake, yet with no special flours required.

All you need is a couple of scoops of cooked quinoa. While I was initially very skeptical, I assure you that you absolutely positively can NOT taste the quinoa in this recipe.

Chocolate Quinoa Cake

This cake wowed both my family and our dinner guests who are accustomed to eating traditional sweets. Even knowing that the cake was made from quinoa, I couldn’t detect an odd taste or texture.

(And you know just how fussy I am about GF desserts and any odds textures or smells – some of those gluten-free flours are pretty bad!)

You don’t have to take my word for it either. There are dozens of 5 star reviews of this recipe at the bottom of this post.

This Quinoa Chocolate Cake has become a go-to dessert for many people who don’t normally cook or bake gluten-free, but enjoy being able to surprise friends with a gluten-free option without having to keep specialty flours and starches on hand.

This, my friends, is pure, sweet, and tender chocolate cake. After eating a slice the next day for breakfast, I sent the rest of it to the office with my husband. This is a very dangerous cake.

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