I don't have time to make breakfasts during the week, unless you count throwing some granola & fruit over yogurt and running out the door. So I guess I should say that I don't have time to make fresh muffins, scones, and other breakfast foods during the week. That's why weekends were created, right? I was so excited to make this coffee cake that I started it immediately after getting out of bed. I usually sit around for awhile after waking up on the weekends if I have nothing to get ready for. I'm pretty lazy actually. So you know this recipe is worth making. After tasting this cake, it is definitely worth it. So make this recipe before peach season is over!
Peach Streusel Coffee Cake
Source: Annie's Eats, who adapted it from Williams Sonoma
For the streusel:
¾ cup all-purpose flour
1/3 cup packed light brown sugar
¼ cup granulated sugar
1 tsp. ground cinnamon
6 tbsp. (3/4 stick) cold unsalted butter, cut into small pieces
For the cake:
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
4 tbsp. (1/2 stick) unsalted butter, melted
½ cup milk
1 ½ tsp. vanilla extract
1 tsp. almond extract
2-3 firm, ripe peaches, 1 lb. total, peeled and sliced
Preheat oven to 350°. Grease and flour a 9-inch round springform pan.
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. Arrange the peach slices in concentric circles from the pan sides to the center. 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, 40-45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes.
Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.