Well fresh Jersey peaches are out and they are juicy and sweet. So I decided to make a peach coffee cake. I usually make Peach Kuchen, a german cake past down from my grand mother. I am sure with all the peaches that are out I will be making that next. I am bringing half this cake to dads tomorrow . He will be my taste tester. I am SURE it is Yummy
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
4 tbsp. (1/2 stick) unsalted butter, melted
½ cup milk
1 ½ tsp. vanilla extract
2-3 peaches, 1 lb. total, fresh or frozen, chopped into eighths
Preheat oven to 350°. Grease a 9-inch round pan.
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, and vanilla 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.
Fold in chopped peaches.
Spoon some of the batter into the prepared pan and spread evenly.
Sprinkle with some of the streusel.( recipe below)
Then pour in rest of batter and sprinkle rest of crumbs evenly
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Serve the cake warm or at room temperature, cut into wedges.
INGREDIENTS OR STREUSEL
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
3 tbsp granulated sugar
1/2 tsp ground cinnamon
3 tbsp cold unsalted butter, cut into small pieces
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.