Country Quilt and Peaches
Krupinski, Chris
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Peach Streusel Coffeecake

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Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

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Peaches and Cream
Campanelli, Pauline
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Peach Streusel Coffeecake

Streusel Topping:
1/3 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons light brown sugar
½ teaspoon ground cinnamon

Coffeecake:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 large egg
1/2 teaspoon almond extract
1 pound fresh peaches, peeled, pitted and sliced (2 1/2 cups)

Preheat oven to 400 degrees F. Grease and flour a 9-inch springform pan;
set aside.
Prepare the Streusel Topping: In a small bowl, with a fork, combine the flour, butter, brown sugar, and cinnamon until crumbly; set aside.
Prepare the Coffeecake: In a medium-size bowl, combine the flour, granulated sugar, baking powder and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles crumbs.
In a cup, beat together the milk, egg and almond extract. Stir the milk mixture into the flour mixture until smooth. Spread the batter evenly in the prepared pan. Arrange the peach slices, slightly overlapping, over the batter. Sprinkle the Streusel Topping over the peaches.
Bake the coffeecake 35 to 40 minutes, or until the peaches are tender and a cake tester comes out clean. Cool the cake in the pan on a wire rack 10 minutes. Run a metal spatula or knife between the cake and side of pan to loosen; remove the side of pan. Serve coffeecake warm.
 

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