Wild Peach Coffee Cake

This is one of those recipes that you can cheat your way through real breakfast for yummy "cake".  It's has a moist and slightly drier cake-y element that mimic a scone pie or something. I add in a touch of raw almond butter and honey for depth.
The peaches I used were straight from Liz's backyard, small, lightly sweet and moist. Not super tart so I would recommend a good white peach as a substitute.

Here is what you will need:

• 2 cups heaping of diced peaches 
• 2 cups flour (I used a mixture of coconut, sorghum and arrowroot but plain old flour does the trick) 
• 1 stick (1/4 cup) butter, softened 
• 1 1/4 cup sugar (divide this- one cup will be used in the batter and 1/4 will be reserved to sprinkle on top with cinnamon - I like the raw sugar for a crunchy textural effect
• 1/2 tsp of cinnamon 
• 1 cup plain Greek yogurt (I use Brown Cow brand) 
• 1 tsp vanilla 
• 2 eggs (try to have these room temp) 
• 1/2 tsp salt (I like Himalayan pink coarse salt)  
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1/4 almond butter, raw 
• 1/4 cup honey (use the local stuff, it's worth it) 
• 1 tsp fig balsamic vinegar syrup (this is a specialty item and is OPTIONAL) 

Now that we have a host of ingredients, let's put this all together shall we? 

Preheat your oven to 350. Set aside the dry stuff- flour, baking powder and soda as well as salt in a small bowl. Done. 

Next, cream your butter and one cup of the sugar in your electric mixer. You probably want the paddle attachment to mix this is you have a Kitchaid or what-have-you.  While creaming you can put aside a small bowl the 1/4 cup remaining sugar with cinnamon. If you would like you can portion out your almond butter and honey in the same area of the kitchen since you will use these items at the same time. Also, use the paper from your butter to grease a 9x13 glass pan. 

Add the balsamic to the butter and sugar mixture, this gives an element of taste you can barely detect but is delicious- whip this til smooth on med-high. Add in the eggs and set to med/ med-low, then yogurt and vanilla. Add in the flour mixture and beat just to mix. 

Take half (or a little more) of your "dough" and spread with a spatula into your glass baking dish. It will be a little sticky, Then layer in half (or a little more) of your peaches along with half of your cinnamon/ sugar mixture. Put the remaining portion of the dough on top of your first 'layer' -you can do this in globs if need be- don't go smooshing all those gorgeous peaches into the bottom half- be gentle! Put the remaining peaches on top accompanied by drizzles of raw almond butter and honey. Top with the remainder of cinnamon and sugar mixture and bake (middle rack in oven) for 45 minutes.