Peach Sour Cream Coffee Cake

We recently bought a lot of very yummy fresh peaches. We've eaten many of them, and we've made and eaten two peach cobblers. We bought some more peaches today, and decided to try some new ways of eating them. We had peach milkshakes with our dinner, and there is a peach sour cream coffee cake in the oven now. I've modified all the recipes so that they are, as much as possible, inflammation trigger free.

Our peach milkshakes were made by putting a cup of fresh peach slices, 1/4 cup of pineapple juice, 1/4 cup sugar, 2 cups almond milk vanilla ice cream, and 3/4 cup almond milk into the blender and blending until smooth.

Our coffee cake was from http://southernfood.about.com/od/coffeecakerecipes/r/r90623a.htm.  I used Earth Balance soy-free buttery spread instead of butter, and I didn't have a springform pan.

INGREDIENTS

3 large peaches

1 1/2 cups all-purpose unbleached flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

8 Tbsp (4 oz) softened Earth Balance soy-free buttery spread

1/2  cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs

1/2 cup sour cream (or non-dairy substitute)

1 tsp vanilla extract

1/4 tsp almond extract

TOPPING

1/2 cup light brown sugar

3/4 cup flour

1/2 tsp ground cinnamon

Pinch ground nutmeg

5 Tbsp melted Earth Balance soy-free buttery spread

COOKING INSTRUCTIONS

Preheat oven to 350 degrees. Grease a 9" cake pan (springform, if you have it).

Peel and thinly slice the peaches. Set aside.

In another bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.

In a third bowl, use electric mixer to cream together softer buttery spread and sugars. Beat about 2 minutes until smooth. Add eggs and mix until smooth. Add sour cream and extracts, mixing until well combined.

Add the dry ingredients to the buttery mixture, mixing on low speed until just combined.

Spread the batter evenly into the prepared cake pan. Arrange the peaches in a single layer in top of the batter, overlapping as needed.

Make the topping in the bowl used for the dry ingredients. With a spoon, mix together the flour, brown sugar, cinnamon, and nutmeg until well mixed. Add the melted buttery spread, mixing well. Crumble the topping mixture evenly over the top of the peaches.

Bake 40-45 minutes. Let cool on rack about 10 minutes before releasing the springform. Let cool entirely before serving.