{Peaches’n cream} Coffee Cake

I was not going to bake today.
Really.
The amount of butter used lately is obscene!
…BUT
My daughter’s class has been reading James and the Giant Peach.
They are having a peach party.
Tomorrow.
A potluck peach party.
Tomorrow.
POTLUCK.
I’m baking today.
Peaches are not in season yet, so I’m stuck using peaches in a can.
What will make peaches in a can taste good?
Butter. Sugar. Cream.

For the cake:
1 can peaches (drained)
1 1/2 cups AP flour
1 cup whole wheat flour
1 cup brown sugar
10 tbsp butter (cut into 8 – 10 small pieces)
dash salt
1 tsp cinnamon
dash nutmeg
2 eggs
1 cup milk or cream (I used whole milk)

Do:
pre-heat oven to 350F
butter an 8 or 9 inch Spring form pan

combine the flour, sugar, salt, spices, and add in the butter
mix until you have course crumbles
remove 1/2 cup (reserve for the crumb topping)
add the eggs and milk/cream
mix well
spread batter in the buttered pan

top with the can of peaches

sprinkle on the reserved crumb

bake for 1 hour

There, that wasn’t too hard:)

Enjoy!

Serve with a drizzle of glaze 
 ~a few tablespoons of cream mixed with vanilla and powdered sugar