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
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
This is a combination of several of my favorite recipes. Just made it today and my family loved it.
Provided by Lisa Myrick
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 325. Drain peaches, reserving juice for the glaze. I placed my peaches between layers of paper towels while preparing the cake batter.
- 2. Combine brown sugar, flour, allspice, cinnamon, and pieces of butter in a small food chopper or processor and pulse until blended and crumbly (or cut in butter with a pastry blender). Stir in pecans. Refrigerate while preparing cake batter.
- 3. In a medium bowl, cream together butter, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with flour. Spread batter evenly into an 8 or 9 inch square pan lightly sprayed with cooking spray.
- 4. Place peaches in an even layer on top of batter. Sprinkle with the streusel topping. Bake 30 to 40 minutes, or until toothpick inserted in the center comes out clean. Do not over bake. I used a 9 inch pan and it took exactly 35 minutes in my oven. Remove to wire rack to cool.
- 5. While the cake is cooling, prepare glaze. In a bowl, stir together melted butter, vanilla extract, and reserved peach juice. Stir in powdered sugar until a nice smooth glaze comes together. Can use more or less of the peach juice, depending on your preference for the thickness of your glaze. I drizzled a little onto my cake while it was still warm, and then drizzled on a little more when it was completely cool. I did not use all of the glaze.
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
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- Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 3 to 4 minutes.
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- Make the Topping: In a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. (The mixture will be wet.) Set aside.
- Make the Cake: Set a rack in the middle position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray with flour such as Baker's Joy or Pam Baking Spray with Flour. (Alternatively, grease the pan with butter and dust lightly with flour.)
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
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Estimated Reading Time 6 mins
- Preheat the oven to 350 degrees. To make the filling, add the peaches and water to a small saucepan and bring to a simmer over medium heat. Cover and simmer five minutes, or until the peaches are tender. While the peaches are simmering, whisk together the sugar and corn starch. After the peaches have softened, stir in the sugar mixture and continue to simmer 2-3 minutes, or until slightly thickened. Remove from heat and let cool while you make the cake.
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- Spray a 9 x 9 baking dish with cooking spray. Spread about 2/3 of the cake mixture in the bottom of the dish. Spread the peach mixture over the top of the cake batter. Drop the remaining cake batter on top by spoonfuls (it's okay to not cover the full surface). In a small bowl, whisk together the flour, sugar, and salt. Smush in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the top of the cake. Bake 40-45 minutes, or until light golden brown on top.
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- Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Combine peaches and 1/2 cup sugar in a medium saucepan over medium, stirring occasionally, until sugar is dissolved, about 5 minutes. Keep warm over low while preparing batter.
- Place butter and remaining 11/2 cups sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla. Combine flour, baking powder, and salt in a medium bowl. Add dry ingredients to mixer bowl alternately with milk, beginning and ending with flour mixture. Beat well after each addition.
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