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Peach Crumble Coffee Cake

Crumb Topping and Filling
1 cup All Purpose flour
½ cup firmly packed brown sugar (light or dark)
1 teaspoon ground cinnamon
⅔ cup chopped almonds (we used oats)
7 tablespoons butter

Buttermilk Peach Cake
2 cups All-Purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1¼ cup granulated sugar
2 large eggs
1 large egg yolk
1  teaspoon vanilla extract
1 t almond extract
¾ cup buttermilk
1 1/2 cup ¼-inch-thick fresh peach slices

Make The Topping And Filling
In a medium bowl, stir together the flour, sugar, cinnamon, salt, and almonds until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.  Position a rack in the center of the oven and preheat the oven to 350 degrees Grease the bottom and sides of a 13×9” pan.  Line the pan with parchment paper.

Make The Cake
In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well blended; set aside.  In a mixing bowl, beat together the butter and granulated sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs and egg yolk one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla and almond extract. At low speed, beat in the flour mixture in three additions, alternating it with the buttermilk in two additions. Scrape half of the batter into the prepared pan and smooth the top with a small offset metal spatula. Sprinkle half of the crumb topping evenly over the batter, breaking up any large lumps with your fingers. Arrange a layer of peach slices, overlapping them slightly. Spoon the remaining batter over the filling and smooth it into an even layer, covering the filling. Sprinkle the remaining crumb mixture on top of the cake.
Bake the cake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. (Cover the cake with foil during the last 15 minutes of baking if it is getting too brown.) Cool the cake in the pan on a wire rack for 20 minutes.

White Drizzle Glaze (Optional ) One cup confectioner’s sugar, approximately ¼ cup heavy cream, more if needed Add ½ teaspoon vanilla extract In a small bowl, combine all the ingredients and stir vigorously with a rubber spatula until it is completely smooth, adding a little more cream if needed. Scrape the glaze into a piping bag or small sealable plastic bag (seal the bag and snip a tiny hole in one of the bottom corners). Drizzle the glaze onto the cake and let set for at least 10 minutes before serving.

From:  Allrecipes.com

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