Peach Coffee Cake
Crystal Miller

3 cups whole wheat pastry flour, pack the flour down slightly if it is freshly ground
2 tsp. baking powder
1 tsp. baking soda
1 pinch of salt
1 cup butter – 2 cubes or sticks, softened
2 eggs, well beaten
1 cup honey
1 cup buttermilk
1 tsp. vanilla
1 15 oz. can of peach slices, fruit juice packed preferred, drained
½ teaspoon cinnamon

Mix all the dry ingredients and set aside. In a large mixer bowl beat butter and honey until well blended. Add eggs, buttermilk and vanilla and mix again. When this is mixture is well blended, add your dry ingredients and mix until it is well combined. Spray a 9x13 pan with cooking spray and pour batter into pan. Now take your drained peaches and layer in an attractive way over the top of the cake and sprinkle the cinnamon over the top. Bake this cake at 350 for 40 minutes or until knife inserted in the center comes out clean..

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