peach streusel coffee cake
from william sonoma recipes
- 3/4 cup all purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 6 tbsp cold unsalted butter, cut into small pieces
- 1-1/2 cup all purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 4 tbsp unsalted butter, melted
- 1/2 cup milk
- 1-1/2 tsp vanilla extract
- 1 tsp almond extract
- 1 lb peaches, peeled, pitted and sliced 1 inch thick
- preheat oven to 350 degrees F. grease and flour a 9-inch round spring-form pan.
- to make streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. add the butter and, using a pastry blender or fingers, cut or rub in the butter until coarse crumbs form. set aside.
- to make 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 egg, butter, milk, vanilla and almond extract until creamy, about 1 minute. add to the flour mixture and beat until evenly moistened. there should be no lumps or dry spots. do not over-mix.
- spoon the batter into the prepared pan and spread evenly. if using a spring-form pan, arrange peach slices in concentric circles from the pan sides to the center. gently press the slices into the batter. sprinkle evenly with the streusel.
- bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. transfer the pan to a wire rack and let cool for 20 minutes. remove the sides of the spring-form pan. serve the cake warm or at room temperature.