Sweet Summer Desserts
Peach Streusel Coffee Cake
A couple days ago, a co-worker of mine brought in a dessert
he made for a dinner party. Using fresh Georgia peaches he made a Peach
Streusel Coffee Cake. At first I was a bit skeptical, but the moment I
placed the cake in my mouth, my taste buds did a celebratory dance. It was
delicious! The cake was light and moist, with an explosion of juicy peaches,
brown sugar and cinnamon. After inhaling my piece, I begged for more and
grilled him for the recipe. Feeling smug and generous, he let me have the
not-so-secret recipe, so that I might share it with my readers. Make and enjoy!
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 to 30 seconds. Lift out with a slotted
spoon and let cool on a work surface. Using your fingers or the knife, slip off
the skins.
Ingredients:
For the streusel:
3/4 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter,
cut into small pieces
For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup milk
1 1/2 tsp. vanilla extract
1 tsp. almond extract
2 firm, ripe peaches, 1 lb. total, peeled,
pitted and sliced 1 inch thick
Directions:
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.
*Recipe credited to Williams-Sonoma
Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003)*
