Tuesday, June 28, 2011

Peach Streusel Coffee Cake

I've been on quite the baking spree lately!  I'm guessing it's due to the fact that all of the Williams-Sonoma cookbooks I have are filled with scrumptious, mouth-watering photos.

I'm definitely planning to bake this again~ it's simple to pull together and would also taste great with other fresh fruits.  Fresh raspberries maybe?

Peach Struesel Coffee Cake

Peach Streusel Coffee Cake
The Williams-Sonoma Baking Book, pg. 131

Makes one 9-inch cake

For the Streusel:
3/4 cup all-purpose (plain) flour
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
6 Tbsp cold unsalted butter, cut into small pieces

For the cake:
1 1/2 cups all-purpose (plain) flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
4 Tbsp unsalted butter, melted
1/2 cup milk
1 1/2 tsp pure vanilla extract
1 tsp pure almond extract
2 firm, ripe peaches, 1 lb total, peeled, pitted, and sliced 1 inch thick

Preheat the oven to 350F.  Grease and flour a 9-inch round springform pan or square baking pan or baking dish.  If using a glass baking dish, set the oven temperature to 325F.

To make the streusel, in a bowl, stir together the flour, brown sugar, granulated sugar, and cinnamon.  Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form.

To make the cake, in a bowl, stir together the flour, 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.  Add to the flour mixture and beat just until evenly moistened.  There should be no lumps or dry spots.  Do not over mix.

Pour the batter into the prepared pan and spread it 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 slices in rows.  Gently press the slices into the batter.  Sprinkle evenly with the streusel.

Bake until the topping is golden brown, 40-45 minutes.  A toothpick inserted into the center of the cake should come out clean.  Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the springform pan, if using.  Serve warm or at room temperature, cut into wedges or squares.

1 comment:

  1. looks amazing! anything peach flavored is my fave!