PEACH STREUSEL COFFEE CAKE
Adapted from a Betty Crocker recipe, this makes a really tasty coffee cake with ingredients usually on hand in your pantry. (Preparation time does not include 1 hour rising time)
Provided by ghostlyvision
Categories Yeast Breads
Time 55m
Yield 1 coffee cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Make streusel; in a small bowl mix flour, brown sugar and cinnamon, cut in margarine until it resembles crumbs, add pecans if desired. Cover and chill while making the cake.
- Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, margarine and 1 1/4 cup of the flour. Beat on medium speed, scraping bowl frequently, for 2 minutes. Stir in remaining flour.
- Drop half of the batter by tablespoonfuls into a greased 8x8x2 or 9x9x2 inches square pan, spreading batter to edges; arrange drained peaches over batter, sprinke half of the streusel over the peaches/batter. Drop the remaining batter by tablespoonfuls into pan evenly, sprinkle with remaining streusel. Cover, let rise in a warm place until double, about an hour.
- Heat oven to 350°, uncover and bake until golden brown, 30 - 35 minutes, cool in pan on wire rack or loosen coffee cake, remove from pan to wire rack and let cool.
- Mix the reserved 1 tablespoon and 1 teaspoon syrup from the peaches with 1/2 cup powdered sugar into a glaze, drizzle over coffee cake while still warm.
PEACH STREUSEL COFFEE CAKE
Make and share this Peach Streusel Coffee Cake recipe from Food.com.
Provided by SuperSpike
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note).
- To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender 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, granulated 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, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture 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 springform 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 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 springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
- Note: If using a glass baking dish, reduce the oven temperature to 325°F.
Nutrition Facts : Calories 283.5, Fat 10.7, SaturatedFat 6.5, Cholesterol 42.4, Sodium 172.1, Carbohydrate 43.9, Fiber 1.1, Sugar 24.9, Protein 3.6
PEACH COFFEE CAKE II
This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....
Provided by Cookin_Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
- In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 32.2 g, Cholesterol 50.6 mg, Fat 13.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 219.9 mg, Sugar 17.8 g
PEACH STREUSEL COFFEE CAKE RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease and flour a 9-inch square baking pan. In a small glass or bowl, combine Ener-G Egg Replacer and warm water. Stir well. Set aside. In a medium bowl, combine Bisquick, milk, egg replacer, sugar, cinnamon and vanilla extract. Stir until well blended. Add peaches and stir just until blended. Pour batter into prepared pan. For topping, combine Bisquick and brown sugar in a small bowl. Stir until well blended. Add nuts and butter. Toss gently (do not break up small pieces of butter). Sprinkle evenly over batter. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.
STREUSEL COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.
Nutrition Facts :
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