Peach Streusel Coffee Cake
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This breakfast treat has everything you could want in a coffeecake: a moist cake layer, fresh fruit, and a crumbly streusel topping. It’s also easy enough to whip up in the morning and then enjoy as part of a brunch or mid-morning snack. Each of the three components can be prepared in just a few minutes, and then you just have to find a way to occupy yourself while the cake bakes- do a workout maybe to make up for all of the coffeecake that you’ll be eating later? 😉
The coffeecake is delicious with fresh peaches, and I think it would also be wonderful with fresh blueberries or raspberries. I have to admit, I treated this coffeecake more like a dessert than breakfast, and enjoyed a slice with my afternoon cup of iced coffee (and another slice after dinner). I didn’t go there, but it would be fabulous served with a scoop of vanilla ice cream, too.
Peach Streusel Coffee Cake
Makes one 8×8-inch square cake or one 9-inch round cake
For the streusel:
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. cinnamon
- 6 tbsp. (3/4 stick) cold unsalted butter, cut into small pieces
For the cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 4 tbsp. (1/2 stick) unsalted butter, melted
- 1/2 cup milk
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 2 firm, ripe peaches, 1 lb. total, peeled, pitted and sliced 1-inch thick
- Preheat oven to 350 degrees F. (If using a glass baking dish, preheat oven to 325 degrees.) Butter and flour a 9-inch round springform pan or 8×8-inch square baking pan or baking dish.
- To make the streusel, in a medium bowl, stir together the flour, brown sugar, granulated sugar, and cinnamon. Add the butter and use a pastry blender or your fingers to cut or rub in the butter until coarse crumbs form. Set aside.
- To make the cake, in a large 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. (Mine did not get creamy, and had small pieces of butter that had solidified throughout, but my cake turned out great anyways.) Add to the flour mixture and stir 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.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. (I probably baked my cake about 50-55 minutes.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares.
Recipe from Williams-Sonoma
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