Fresh Peach and Greek Yogurt Coffee Cake #recipe, gluten-free + book #giveaway from author @DarylWoodGerber

From Daryl:

Woo-hoo!  Cover reveal!  Here's the new cover for Wreath Between the Lines, the 8th Cookbook Nook Mystery, which comes out November 8th.  Yes, it will be Christmas in Crystal Cove!  A perfect gift for the holidays. It's available now for pre-order for e-readers. The paperback will be available on release day. I promise I'll remind you. 

Here's a LINK to my website buy page so you can choose which vendor you'd like to use! When you get there, you can also read an excerpt and learn more about the Cookbook Nook world!

To celebrate cover reveal day, I'm giving away a copy of Pressing the Issue, the 7th in the series. (E-reader or paper, winner's choice. Leave a comment below)

🍑 🍑 🍑  

And now for today's recipe...

Hurry! Peach season is almost over. 🍑 I adore peach season and it goes by way too fast!  So I make the most of it. I made peach pie. I made peach ice cream. I made peach protein shakes.  I sliced them and ate them on my cereal. I ate them by all by themselves. Yum! I enjoyed the white flesh peaches as well as the yellow flesh peaches. I have to admit I didn't try those little squished ones that are sort of ugly. Maybe next time.
 
For this recipe, I found beautiful peaches 🍑 at my grocery store and put them in a paper bag to "mature." Two days later...perfect.  Then I decided I had to make a peach coffee cake. I think by now you all must know how much I like a sweet treat when I'm writing.

This cake is really easy to make. I used gluten-free items, but you can swap out the gluten-free flour with regular flour and omit the xanthan gum, and voila.

FRESH PEACHES & GREEK YOGURT COFFEE CAKE

(Gluten-free*)

Filling:

1/2 cup brown sugar

2 peaches, peeled and sliced

1 teaspoon cinnamon

Cake:

2/3 cup butter, melted

1 cup white sugar

1 teaspoon gluten-free vanilla

2 eggs, large

1/2 cup Greek yogurt, plain

1/2 cup cream cheese

1 teaspoon cider vinegar

2 cups gluten-free flour

2 teaspoon baking powder

1/2 teaspoon xanthan gum

1 tablespoon whey flour

Topping:

1 tablespoon brown sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees. Prepare 9 x 9 baking pan. You can either grease it or line it with parchment paper.

Mix together the filling ingredients and set aside. (One time I didn’t mix the filling and layered these in when directed.)

For the batter:  Mix melted butter and sugar and vanilla.  Add eggs and beat on low.  Still beating on low, add yogurt and cream cheese and vinegar.  Then add gluten-free flour, baking powder, xanthan gum, and whey flour until thoroughly combined.

Spoon half of the batter into a greased 9” square pan.  Layer all of the filling on top of that. Spread the rest of the batter over the filling. You might need to wet your fingers to spread it evenly.

Sprinkle with the topping.

Bake for 40-45 minutes, until toothpick when inserted comes out clean.  Let rest 20 minutes. When cool, remove the cake from the pan.

*If you’d like to make this using regular flour, switch out the flour and remove the xanthan gum. The vanilla can be regular, too.

 
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 🍑 Giveaway 🍑

What is your favorite coffee cake or summer fruit?  Leave a comment and your email (cryptically if necessary) to enter to win a copy of 

Pressing the Issue. Winner will be selected Saturday.

 Savor the mystery!


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