See Also: Breakfast and Brunch · Cakes · Desserts
Fresh Peach Streusel Coffee Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. Use the bounty of the fresh summer fruits, and if you are using the oven anyway to bake a meatloaf, etc. you might as well bake this dessert as well!
For the streusel:
3/4 cup raw sugar
1-2 tablespoons good quality ground cinnamon
6 tablespoons unsalted butter, melted
6 tablespoons all purpose unbleached flour
For the batter:
1/2 cup unsalted butter
1 1/2 cups raw sugar
2 large eggs
1 cup milk
3 cups all purpose unbleached flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
2 cups fresh peaches, peeled if desired, and sliced 1/2 inch thick
Preheat oven to 350 degrees. Brush the bottom and slightly up the sides of a 9 by 13 inch baking pan with oil. Set aside. Make the streusel filling by mixing together sugar, cinnamon, butter and flour. Set aside.
Cream the butter and sugar until light and fluffy, continue beating and add the eggs, and then the milk. Whisk together the flour, baking powder and salt. Using a spoon or spatula, gently fold the flour mixture into the batter. Spread half of the batter into the pan and top with half of the streusel and all of the peaches. Spread the remaining batter over the peaches and top with the remaining streusel. Bake the cake for about 30 - 35 minutes. Cool 10-15 min., then serve warm. Great with a dollop of whipped cream, or French vanilla ice cream.
Recipe created 1994-09-05.
© 1996-2013 Dorothy McNett. All Rights Reserved.