Peach Coffecake

 Peach Coffeecake

Cook's Notes:
Options are limited in my area to snag Colorado Peaches. The Lions truckloaded them to a distribution center a half hour away, but I needed to get there before 7 a.m., hoping some were still left. Then I found another option in the cities since I was already going to be there. I have carefully chosen what recipes to make with a dozen peaches. Peach Coffecake did not disappoint. It's best served warm with a scoop of ice cream, the perfect treat for any time. The crunchy brown sugar streusel topping really capped off the cake with its layers of buttery cinnamon brown sugar. Note the peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs.

The recipe was adapted from barefootinthekitchen.com 

Cake Ingredients:

• ½ cup butter softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• ½ cup sour cream
• 2 peaches peeled and finely diced into ¼ inch pieces, about 1 cup worth
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 

Topping Ingredients

• 2/3  cup all-purpose flour
• 2/3 cup brown sugar
• 1/4 cup melted butter
• 3/4 cup crumbled almonds
• 2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon

Directions:

• Make the struesel topping by placing the flour and sugar for the topping in a small bowl. Add the melted butter. Stir lightly with a fork to combine and add in almonds. Chill the topping in the refrigerator while making the cake batter. 
• Preheat the oven to 350 degrees and grease an 8″ square pan with butter or PAM. Beat the butter and the sugar together until light and fluffy, about 5 minutes. Add the eggs and the vanilla, mixing just until combined.
• Cut peaches and drain on a paper towel. 
• Combine the flour, cinnamon, and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients. Stir gently to coat the peaches.
• Add half of the dry ingredients to the mixing bowl and stir or whisk to combine. Add in the sour cream, mix again, and then add in the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.
• Use your hands to crumble the topping, then sprinkle the chilled sugary crumbs over the batter in the pan. 
• Bake for 44-46 minutes until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
  
  Check out the previous posting, Summer on a Plate; it was the perfect accompaniment to the peach coffee cake.
  
  

https://sockfairies.blogspot.com/2024/08/summer-on-plate.html