Ingredients: |
Ingredients: Cake:
1 1/4 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter or margarine
1/4 cup milk
1 large egg
1/2 teaspoon almond extract
1 pound fresh peaches, peeled, pitted, and sliced (about 2 1/2 cups)
Streusel Topping:
1/3 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
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Directions: |
Directions:Fresh from the orchard and bursting with the favor of the sun, peaches are one of summer's treasures. Here they are baked in an almond-scented coffeecake, delicately sweetened with a crumbly streusel topping.
1. Heat the over to 400 degrees F. Grease and flour a 9-inch springform pan; set aside. Prepare the Streusel Topping: In a small bowl, with a fork, combine the flour, butter, brown sugar, and cinnamon until crumbly; set aside.
2. In a medium size bowl, combine the flour, granulated sugar, baking powder, and salt. With a pastry blender, pastry whisk, or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
3. In a cup, beat together the milk, egg, and almond extract. Stir the milk mixture into the flour mixture until smooth. Spread the batter evenly in the prepared pan. Arrange the peach slices, slightly over-lapping, over the batter. Sprinkle the topping over the peaches.
4. Bake the coffeecake 35-40 minutes, or until the peaches are tender and a cake tester comes out clean. Cool the cake in the pan or on a wire rack for 10 minutes. Run a metal spatula or knife between the cake and the side of the pan to loosen; remove the side of pan. Server the coffeecake warm. |
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