Peach Pecan Cinnamon Roll Cake combines the delicious taste of cinnamon rolls with the ease of a coffee cake. It will become your new go-to weekend breakfast!

Remember this blackberry cinnamon roll cake? It was one of my all time favorite things that I have ever made. So easy, so delicious, so impressive – it is literally the perfect breakfast recipe! So I decided to change it up a bit and make a peach pecan version! I am such a huge fan of peaches – they are my favorite thing to eat in the summer (ok, other than ice cream!) – and I really like the flavor of peaches  with cinnamon.  I combined the flavors in my Peach Yogurt Bread and it is one of the top recipes on my site!  Speaking of yogurt, did you enter to win FREE Chobani yet??

Move aside, blackberry cinnamon roll cake – I think I have found a new favorite!

The month is almost over which means it is Mystery Dish time!!
My friend Meriem at Culinary Couture was our host this month. She challenged us to use three items from this list:
-Peaches
-Cheddar Cheese
-Green beans
-Corn
-Chicken
-Nectarines
-Butter
-Pecans
-Heavy cream
-Pesto
-Coconut milk/cream

I was an overachiever this month and used 4!  And in fact this recipe could be made with a mix of peaches and nectarines  - I should have done that to use 5 ingredients!

The peaches are soooo good right now. They are so sweet and juicy – it is the perfect time to make this Peach Pecan Cinnamon Roll Cake! Seriously, this couldn’t be easier – maybe the easiest yeast recipe I have ever made.  And definitely one of the most delicious.  Peaches and Pecans and Cinnamon all taste so great together!

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Peach Pecan Cinnamon Roll Cake

Peach Pecan Cinnamon Roll Cake combines the delicious taste of cinnamon rolls with the ease of a coffee cake. It will become your new go-to weekend breakfast!

Ingredients

• 2 1/4 teaspoons yeast
• 2/3 cup milk (100 - 100 degrees F)
• 1 1/2 cups flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon unsweetened applesauce (or use 3 T oil)
• 1 teaspoon vanilla
• 1 egg

For the Topping

3 Tablespoons unsalted butter 1/2 cup packed brown sugar 2 teaspoons cinnamon 1/2 cup peeled and thinly sliced peaches (about 1 peach) 1/3 cup pecans

For the Icing

1 cup powdered sugar 2-3 tbsp heavy cream pinch of salt

Instructions

1. Line an 8"x2" round cake pan with two long strips of foil in an X-shape, leaving the ends hanging over the edges of the pan. This will help with easy removal of the cake. Spray the foil and pan with nonstick cooking spray. Do not preheat oven.
2. Mix the yeast with the warm milk and a tablespoon of the sugar in a measuring cup. Let it sit for a few minutes until foamy.
3. Whisk together flour, rest of sugar and salt in a large bowl.
4. Add the oil, applesauce, vanilla, and egg to the yeast mixture and whisk to combine.
5. Pour the liquid mixture into the flour mixture and whisk until combined and smooth. Pour into prepared pan and let it rest for 15 minutes.

For the Topping

Combine butter, brown sugar and cinnamon in a small bowl and using a fork mix until crumbly. Mix in pecans. Once batter has rested, lay the peach slices evenly on top of the batter and then sprinkle topping evenly over peaches. Lightly swirl the topping and peaches into the dough using the tip of a butter knife. Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until cake is lightly browned at the edges and the center of the bread springs back when lightly pressed. The middle might not look brown and the sugar mixture may still be bubbling. Cool for at least 30 minutes

For the Icing

Whisk together powdered sugar, cream, and pinch of salt until smooth. Add more cream or sugar until desired consistency is reached. Drizzle icing over the cake.

2.5

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There are some awesome summer recipes in our Mystery Dish group this month – the links are below the picture. Enjoy, and happy eating!

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