Peachy Morning Coffeecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Peaches will soon be in season here, so I'm looking up my peach recipes (and I'm wishing I had some coffeecake this morning...). This makes a nice moist coffeecake (what fruit doesn't, though?!) with a crunchy struesel topping. Ingredients:
coffeecake |
3/4 cup white sugar |
1/2 cup brown sugar |
1/2 cup butter, softened |
1 cup sour cream |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 eggs, lightly beaten |
2 cups all-purpose flour |
11/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
4 cups peeled, sliced fresh peaches, tossed in a little flour (about 2 tablespoons) to coat them just a bit |
note: canned peaches tend to make this a bit too mushy - fresh will give you the best texture results |
topping |
1/4 cup all-purpose flour |
1/4 cup white sugar |
1 teaspoon ground cinnamon |
4 tablespoons cold butter |
1/4 cup chopped pecans (or chopped almonds taste nice in this, too) |
Directions:
1. In a large bowl, cream together both sugars and the butter.
2. Beat in sour cream, extracts, and eggs.
3. Mix in flour, baking powder, baking soda, and salt.
4. Spread 1/2 the batter into a greased 9x13 pan.
5. Layer with peaches, and top with remaining 1/2 of batter.
6. Prepare the topping by mixing the flour, sugar, and cinnamon in a small bowl; cut in cold butter until the mixture becomes crumbly, then stir in chopped pecans.
7. Sprinkle topping evenly over the batter.
8. Bake at 325 degrees for 45 minutes, or until a knife inserted in the center comes out clean.
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