The last of the summer peaches I bought from the Farmer’s Market got turned into two sweet delights over the weekend. Last night we each had our own peach pies and this morning I made this peach coffee cake. The buttery, cinnamon, almond topping has just the right amount of crunch, a welcome contrast to the moist peach cake part. Enjoy warm from the oven.
Peach Coffee Cake
1½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
2 eggs, room temperature
1 cup peaches, peeled and chopped
Canola oil for lightly greasing baking pan
Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a medium bowl, combine sour cream and eggs until well blended, fold in peaches. Add peach mixture to flour mixture and combine until well blended. Transfer batter into a lightly greased 8 x 8 x 2-inch pan.
Cinnamon Almond Streusel
2 tablespoons all-purpose flour
5 tablespoons sugar
½ teaspoon cinnamon
2 tablespoons butter, cut into chunks
¼ cup sliced almonds
In a small bowl, combine flour, sugar and cinnamon, add chunks of butter and blend using your fingers (the handiest cook’s tool!) until streusel crumbles. Sprinkle evenly over cake, top with sliced almonds and bake for 35-40 minutes or until light brown. Serve immediately. Yield: 8 servings.