While I’ve planted a garden almost every year for the past 3 years that we’ve lived in our house, it’s safe to say that this is the first year I’ve actually had a real bounty of produce coming from it.  My zucchini plants are going crazy, I have more cucumbers than I know what to do with, and I’ve been eating more kale daily than ever.  And I eat a lot of kale.

I think it has a lot to do with the fact that I over doubled my garden space.  The last couple of years I’ve tried to cram too much in too little space.  This year I took out some bushes by our garage and made it into my second garden.  Along with the zucchini, cucumbers, and kale, I’m also growing broccoli, butternut squash, acorn squash, and tomatoes.  Oh and somehow a random green bean plant was put in there.  I think I meant to buy a summer squash plant and it must’ve been a green bean plant instead.

While I’ve been pretty self sufficient when it comes to vegetables lately, fruit is a whole other story.  I absolutely LOVE this time of year for buying and eating fruit.  The cherries are incredible, the berries are the best, and the peaches!  Oh the peaches.  So juicy and sweet!

My favorite way to eat peaches for dessert is to caramelize them in butter, sugar, and a little vanilla, and put them on top of ice cream (like in this recipe).  For breakfast, this Peaches and Cream Coffee Cake has my heart.

I love coffee cakes because it’s really just an excuse to eat cake for breakfast, right?  They’re just as sweet and delicious as dessert cake and typically have the added bonus of a crumb topping.  What’s not to love?

This Peaches and Cream Coffee Cake is definitely not your typical coffee cake.  While the base of the coffee cake is fairly standard, the cake is drizzled with a cream cheese mixture and fresh peaches.  Of course, I couldn’t forget the crumb topping!

I think my husband said it best when he said “This is the best coffee cake I’ve ever had!”