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Peach Streusel Coffee Cake


Peaches, peaches, peaches…I’m drowning in peaches. Perfect, I say! I’ll make a peach streusel coffee cake. I found this recipe on Annie’s Eats [2] and I’m really glad I did. It was very simple to make and I can say that I made the entire thing – from top to bottom – from scratch!

I adjusted the recipe only slightly and only in the streusel topping. I used a dark brown sugar instead of light. And, rather than using a 1/2 cup of granulated sugar, I split the difference and and used 1/4 cup of granulated sugar and a 1/4 cup of raw sugar.

Peach Streusel Coffee Cake
from Annie’s Eats [2]


For the streusel:

For the cake:

Preheat oven to 350°. Grease and flour a 9-inch round springform pan.

To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon.

Add the butter and, using a pastry blender 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.

Arrange the peach slices in concentric circles from the pan sides to the center. (Note: I used a square pan so I arranged mine in rows.) Gently press the slices into the batter.

Sprinkle evenly with the streusel.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-45 minutes.

Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.