Vanilla Peach Coffee Cake

Ingredients

Batter:

2 eggs

1 C half & half (or milk)

1/2 C oil

1 tsp. vanilla

1/2 C vanilla yogurt (or sour cream)

3 C flour

1 C sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

Topping:

16 ounces frozen peaches, thawed and diced

2 Tbsp. butter, melted

1 C brown sugar

2 tsp. cinnamon

1 tsp. nutmeg

3 Tbsp. flour

Vanilla Icing:

1 Tbsp. butter

1 tsp. vanilla

3/4 C powdered sugar

2-3 teaspoons half & half ( milk)

Directions

Preheat oven to 350 degrees and spray a 9-Inch Springform Pan with non-stick cooking spray.
Beat eggs for about two minutes.
Add half & half, oil, vanilla and yogurt; mix for another minute.
Add flour, sugar, baking powder, salt and baking soda. Mix until incorporated.
Pour into prepared pan and set aside.
Place diced peaches into a bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour.
Spoon topping evenly over batter.
Bake in preheated oven for 55-60 minutes or until golden brown. Allow to cool for five minutes then remove from pan.
While the cake is cooling, melt butter in microwave then add vanilla.
Slowly stir in powdered sugar (it will be crumbly, but don't worry!).
Add half & half, one teaspoon at a time, until you get a smooth and creamy consistency.
Drizzle vanilla icing on top of cooled cake.
Slice, serve and enjoy!

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