I had received some wonderful peaches in my Bountiful Basket a few weeks ago and that made me want to make Peach Coffee Cake from the Brown Eyed Baker. By the time I got around to making it, those peaches were gone and I had to get more. But they were still wonderful.
It was fairly easy to do. First you blanch the skin off the peaches and slice them (the messiest, yummiest part). Then whip up the coffee cake batter. Spread half the batter, then a layer of peaches and cinnamon sugar, more batter, the rest of the peaches and the sugar.
It took about an hour to cook due to a slight change in pan size.
But man, was it worth it. I don’t usually like warm peaches, but this coffee cake was truly excellent.