Peach Streusel Coffee Cake

Peach Streusel Coffee Cake
Peach Streusel Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • STREUSEL:

  • 3/4

    cup all-purpose flour

  • 1/3

    cup brown sugar - (firmly packed)

  • 1/4

    cup sugar

  • 1

    teaspoon cinnamon

  • 6

    tablespoons cold unsalted butter - (3/4 stick) cut small pieces

  • CAKE:

  • 1 1/2

    cups all-purpose flour

  • 3/4

    cup sugar

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1

    egg

  • 4

    tablespoons unsalted butter - (1/2 stick) melted

  • 1/2

    cup milk

  • 1 1/2

    teaspoons vanilla extract

  • 1

    teaspoon almond extract

  • 2

    firm ripe peaches - (1 lb total) peeled, pitted, and sliced 1" thick.

Directions

Preheat an oven to 350 degrees. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. (If using a glass baking dish, reduce the oven temperature to 325 degrees.) To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside. To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix. Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel. This recipe yields one 9-inch cake.

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