Recipe : Peach Crumb Coffe Cake

    This coffeecake is divine! It's filled with fresh peaches, topped with a streusel topping and glazed with a powdered sugar icing. It's terrific for a holiday breakfast or as a dessert. It's so mouthwatering everyone will want a second piece. Frozen or canned peaches can be used when fresh peaches are unavailable.

Prep Time : 15 minutes

Cook Time : 1 hour

Serve : 12

Ingredients :

STREUSEL TOPPING:

1 cup brown sugar packed

2/three cup UNBLEACHED all-reason flour (bleached flour toughens baked goods)

1 tsp. ground cinnamon

half cup unsalted butter cold (1 stick)

CAKE:

2 cups UNBLEACHED all-motive flour (bleached flour toughens baked items)

2 tsp. baking powder

half tsp. sea salt

half cup unsalted butter softened (1 stick)

1 cup white sugar

1 large egg

1 tsp. vanilla extract

1/2 cup  milk (I didn’t have milk so I used half-and-1/2)

2 half of cups sparkling peaches diced, peeled, divided use

GLAZE:

1 1/three cups powdered sugar

2 tbsp. half-and-half or whole milk

How To Make :

STREUSEL TOPPING:

mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.

cut in ½ cup butter; topping combination can be crumbly.

Set apart.

CAKE:

warmness oven to 350°.

Grease and flour a big 12” forged iron skillet very well.

Beat softened butter, white sugar, egg, vanilla, baking powder, salt and cream until clean and creamy in texture.

add flour and 1 ½ cups peaches and stir to mix.

spread combination into prepared skillet.

spread streusel topping over pinnacle of batter in skillet.

Sprinkle final 1 cup of peaches over the top.

Bake at 350° for forty five-60 mins, until deep golden brown.

If knife inserted in center comes out clean, cake is executed.

take away skillet to cord rack to chill.

Glaze with icing while cool.

permit glaze to harden and dry approximately 15 mins before serving.

GLAZE:

combine elements and drizzle over top of cooled cake.

Recipe Source : Peach Crumb Coffee Cake

Share this post