Peach Streusel Coffee Cake


For the streusel:
3/4 cup all purpose flour
1/3 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter

For the cake:
1 1/2 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
4 tablespoons unsalted butter, melted and cooled
1/2 cup whole milk, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 ripe peaches, pitted, skinned, and sliced


1. Preheat over to 350 degrees. Butter and flour a 9 inch square baking pan.
2. To make the streusel, in a bowl, stir together flour, brown sugar, granulated sugar, and cinnamon. Using a pastry blender or your fingers, cut or rub butter until course crumbs form. Set aside.
3. To make cake, in a bowl, whisk together the flour, granulated sugar, baking powder, and salt; set aside.
4. In another bowl, using an electric mixer on medium speed, beat together egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add the flour mixture to the egg mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not over mix.
5. Pour the batter into the prepared pan and spread evenly. Mixture should be thick. Arrange peaches in rows on top the the batter. Gently press the slices into the batter and sprinkle with the streusel.
6. Bake until the topping is golden brown and tester inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool on a wire rack for 20 minutes. Serve warm or at room temperature. Cut into squares. Serves 9.

Recipe by Williams-Sonoma

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