Peaches and Cream Coffee Cake

Ingredients

•  2 ½ cups all-purpose flour
•  1 cup packed brown sugar
•  ¾ cup butter, softened
•  2 large eggs, separated
•  1 cups heavy whipping cream (or milk)
•  ½ teaspoon salt
•  1 teaspoon cinnamon
•  ½ teaspoon nutmeg
•  2 ¼ teaspoon baking powder
•  1 can (21 oz.) Peach Pie Filling (I like Luck Leaf)

For Icing:

•  1 tablespoon butter
•  1 teaspoon vanilla extract
•  ¾ cup powdered sugar
•  3-5 tablespoons heavy whipping cream (or milk)

Instructions

1. Preheat oven to 350° F.
2. Using a large bowl, mix flour, sugar, cinnamon, nutmeg and butter (will be crumbly). Take out one cup of this mixture and set aside for topping.
3. Mix egg yolks with cream and add to the remainder of the flour mixture. Add salt and baking powder and mix until very smooth.
4. Using an electric mixer with a whisk attachment, beat egg whites until stiff and gently fold into batter until incorporated.
5. Pour into greased springform pan.
6. Add pie filling evenly over the top of the batter. Use your hands to sprinkle the crumb mixture over the pie filling.
7. Bake for 55-65 minutes. Until lightly brown on top.
8. Allow to cool for five minutes then remove from pan.
9. Drizzle with vanilla icing.

For the Icing:

1. Melt butter in microwave, then add vanilla.
2. Slowly stir in powdered sugar. (will be clumpy)
3. Add 3 tablespoons of cream (or milk) stir until creamy and smooth. Add more cream 1 tablespoon at a time until right consistency (runny enough to drizzle over cake).