Ok, today were are talking fresh peaches, almond, cinnamon, and brown sugar. Sound like a winning combination? Let me tell you that it is. Today’s Mini Peach Streusel Coffee Cakes is my second recipe post for Bake for the Cure.
Today’s recipe is one that I adapted from the Bake for the Cure cookbook. The original recipe made an entire cake in a spring form pan. I adjusted the recipe to make 12 cute mini sized cakes using a muffin tin. This was a yummy way to enjoy fresh peaches which I had sitting around my home. Peach season was late here in Utah and my husband was finally able to pick me up some Brigham City peaches from our local farmer’s market last weekend. Brigham City peaches are the BEST! The brown sugar/cinnamon streusel was the perfect topping for the cakes and I loved the use of almond extract in the cake. The flavors in these mini peach streusel coffee cakes all went well together. Delish!
If you need any other recipes to enjoy peach season here are a few of my favorites.
Creamy Peach Pie
Peaches and Cream Puffs (my absolute favorite!)
Grilled Peach Dessert (my 2nd fav)