Moist coffee cake loaded with fresh peaches and topped with streusel is a delicious breakfast treat to start your day.
“But can we eat it, Mommy?” asked little Nutmeg.
“Of course. Why couldn’t you?” I replied.
“Because it has coffee.”
And so I explained why coffee cake is called coffee cake to my not-quite-6-year old as she whisked butter, sugar and eggs. On my other side, my 8-year old mixed together the streusel. I was in heaven. Sure, it was after 7 on a Wednesday night. Sure, I had a million other things to do. And yes, there was plenty of streusel on my floor. But having my girls cook with me and take an interest in the food is my most favorite thing.
So now let’s talk about this cake. It was all about the peaches. And why shouldn’t it be in late August? I had gotten a little over-zealous in my peach purchasing at the farmer’s market and I had some very ripe peaches on hand. Add to that the fact the more appeared in my CSA this week, and it was a peach emergency. I could not let them spoil. So 3 found their way into this tasty little treat. The other super-amazing secret is almond extract. I love, love, love almond flavor. So into the batter went a teaspoonful. Delish! Little Nutmeg was rather pleased with the results as is Daddy.
Perhaps not as healthy as homemade granola, it’s at least a little better than pull-apart cinnamon bread. All things in moderation I suppose.
Now to find something to do with the rest of the peaches before they are too ripe… stay tuned.
- ¾ cup flour
- ⅓ cup dark brown sugar
- ¼ cup white sugar
- 1 tsp. cinnamon
- 6 Tbsp. cold, unsalted butter, cut into small pieces
- 4 Tbsp. unsalted butter, melted
- 1 egg, at room temperature
- ½ cup milk, at room temperature
- 2 tsp. vanilla
- 1 tsp. almond extract
- 1½ cups flour
- ¾ cup white sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 3 ripe peaches, pitted, peeled and sliced
- Grease and flour a springform or 9-inch round baking pan. Preheat oven to 350F.
- To make the streusel, whisk together the flour, both sugars, and cinnamon. Add the butter and mix together with a pastry cutter of your fingers until crumbly. Set aside.
- In a medium bowl, whisk together the melted butter, milk, egg, vanilla and almond extract. Whisk in the sugar. Whisk in the flour, baking powder and salt until combined.
- Pour batter into the prepared baking pan. Arrange peaches in a single layer on top, pushing them just slightly into the batter. Top with the streusel.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 15 minutes on a rack, then remove from the pan. Serve warm or at room temperature.
Oh, what a great way to use all the peaches before their gone!