Wednesday, September 12, 2007

Peach Streusel Coffee Cake


I saw this recipe online and I have an affinity for streusel toppings. So I just had to make it. I made a few changes from the original recipe. It was fantastic the hint of the almond extract really makes the cake. It was really easy to make as well.


For the streusel:
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. ground cinnamon
6 Tbs. 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 Tbs. (1/2 stick) unsalted butter, melted
3/4 cup of heavy cream
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. Grease and flour a 9-inch round springform pan. I used my trusty Pam with Flour.

For 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.

For the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using 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.

Spoon the batter into the prepared pan and spread evenly. Arrange the peach slices in concentric circles from the pan sides to the center. 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 to 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 or squares. Makes one 9-inch cake.



Adapted from Williams-Sonoma Collection Series,Muffins,by Beth Hensperger (Simon & Schuster, 2003).

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