Peach Streusel Coffee Cake

Saturday, July 7, 2012

Peach Streusel Coffee Cake

Walnut cinnamon coffee cake with chai latte (Photo credit: Wikipedia)

By Juvy S. Iliwiliw

Any peach variety is delicious in this coffee cake, from fruits that are bright yellow-orange with a rosy blush to those that are the palest white. Even ripe peaches, however, may be difficult to peel. To peel them easily, bring a saucepan three-fourths full of water to a boil. Using a small, sharp knife, cut a shallow x on the blossom end of each peach. Immerse the peaches in the boiling water for 20-30 seconds. Lift out with a slotted spoon and let cool on a work surface. Slip off the skins, using your fingers or the knife.

You will not only learn how to peel peaches easily but most importantly, you will learn how to cook this Peach Streusel Coffee Cake and be delighted with your peaches. You wouldn't thought that peaches could add extra color and goodness to your coffee cake.

PEACH STREUSEL COFFEE CAKE

You will need:

For the streusel:

3/4 cup (4 oz/125 g) all-purpose (plain) flour

1/3 cup (2½ oz/75 g) firmly packed light brown sugar

1/4 cup (2 oz/60 g) granulated sugar

1 teaspoon ground cinnamon

6 tablespoons (3 oz/90 g) cold unsalted butter, cut into small pieces

For the cake:

1 ½ cups (7½ oz/235 g) all-purpose (plain) flour

3/4 cup (6 oz/185 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

4 tablespoons (2 oz/60 g) unsalted butter, melted

1/2 cup (4 fl oz/125 ml) milk

1 ½ teaspoons vanilla extract (essence)

1 teaspoon almond extract (essence)

2 firm, ripe peaches, 1 lb (500 g) total,

peeled, pitted, and sliced 1 inch (2.5 cm) thick

Here’s how:

Preheat the oven to 350⁰F (180⁰C). Grease and flour a 9-inch (23-cm) round springform pan or square baking pan or baking dish.

To make the streusel, stir together the flour, brown and granulated sugars, and cinnamon in a bowl. Using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.

To make the cake, in a bowl, stir together the flour, sugar, baking powder, and salt.

In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, and vanilla and almond extracts until creamy, about 1 minute. Add to the dry ingredients and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

Spoon the batter into the prepared pan and spread evenly. If using a spingform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.

Bake until the topping is golden brown, 40-45 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool for 20 minutes.

Remove the sides of the springform pan, if using. Serve warm or at room temperature, cut into wedges or squares.

Note: If using a glass baking dish, reduce the oven temperature to 325⁰F (165⁰C).