MexicoKaren
Head Chef
I like this cake because it is not overly sweet and it is very buttery!
Peach Streusel Coffee Cake
Preheat oven to 350F and generously grease 9X13 pan
Cake:
2 cups all purpose flour
2/3 cup granulated sugar
1 TBS baking powder
½ tsp salt
½ cup butter, softened
1 egg
1 cup evaporated milk
1 and ½ tsp vanilla
3 cups sliced peaches
Streusel Topping:
1 cup all purpose flour
¾ cup packed brown sugar
½ cup softened butter
1. In bowl of food processor, combine flour, sugar, baking powder and salt. Pulse for a few seconds to mix. Add butter and process in short pulses to make coarse crumbs.
2. In a large bowl, beat egg with milk and vanilla. Stir in flour mixture to make a thick batter.
3. Spread batter in prepared pan. Top with peaches. (You could use any fresh, or even canned fruit)
4. Make crumb topping by combining flour and brown sugar, then cutting in butter to make coarse crumbs (I use my hands to do this) Sprinkle crumbs over cake evenly.
Bake at 350F for about 45-50 minutes until top is browned a little bit. Cool on rack.
Peach Streusel Coffee Cake
Preheat oven to 350F and generously grease 9X13 pan
Cake:
2 cups all purpose flour
2/3 cup granulated sugar
1 TBS baking powder
½ tsp salt
½ cup butter, softened
1 egg
1 cup evaporated milk
1 and ½ tsp vanilla
3 cups sliced peaches
Streusel Topping:
1 cup all purpose flour
¾ cup packed brown sugar
½ cup softened butter
1. In bowl of food processor, combine flour, sugar, baking powder and salt. Pulse for a few seconds to mix. Add butter and process in short pulses to make coarse crumbs.
2. In a large bowl, beat egg with milk and vanilla. Stir in flour mixture to make a thick batter.
3. Spread batter in prepared pan. Top with peaches. (You could use any fresh, or even canned fruit)
4. Make crumb topping by combining flour and brown sugar, then cutting in butter to make coarse crumbs (I use my hands to do this) Sprinkle crumbs over cake evenly.
Bake at 350F for about 45-50 minutes until top is browned a little bit. Cool on rack.
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