Peach & Raisin Cake
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 60 g butter, at room temperature
- 1 egg
- 2/3 cup sour milk or buttermilk
- 1 teaspoon pure vanilla extract
- 1 fresh large peach, peeled, diced and tossed with 1 teaspoon confectioners' sugar
- 1/2 cup raisins, soaked in warm water for 15 minutes, drained and patted dry
- 2 Tablespoons dark brown sugar, packed
- 2 Tablespoons all-purpose flour
- 2 teaspoons cold butter
- 1/2 cup icing sugar
- 2 teaspoon (about) cream or milk
Adapted from homecooking.about.com
Preheat oven to 175 C. Line a 9 x 9-inch baking pan with non-stick foil.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat sugar and butter until combined. Beat in egg, sour milk or buttermilk, and vanilla extract. Mixture will be a little lumpy.
Add flour mixture to liquid ingredients, stirring with a large dinner fork just until combined. Pour into prepared baking pan and smooth. Evenly sprinkle diced peaches and raisins over the top. Tap the pan gently on the counter to sink the fruit slightly into the batter, but do not submerge the fruit.
Cut the cold butter into 1/2-inch cubes. With a pastry cutter or fork, combine brown sugar, flour, and butter until crumbly. Sprinkle evenly over the peaches and raisins.
Bake 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack or trivet to room temperature.
For the icing, combine confectioners' sugar with cream or milk until you reach a drizzling consistency. Scrape into a ziptop bag, press out the air, and seal. Snip a small corner from the bottom of the bag and drizzle icing over the top of the cooled coffee cake.
Store covered at room temperature.