Tuesday, September 6, 2011

Peach and Cardamom Coffee Cake with Butter Almond Topping

I've been posting lots of recipes using peaches lately, undoubtedly because I love them, but moreover because unless they are preserved I won't be eating peaches for another 11 months! Sadly, their growing season is just about finished.  

Over the weekend, I took this to an all Norwich dog party (14 dogs in all!) and it was devoured by the people in attendance, not the dogs, although my guess is they would have loved it as well! It’s incredibly moist with wonderful fresh peach flavor and mild overtones of aromatic cardamom. It needs nothing more than a steaming hot cup of coffee or tea! Having a dog party is a matter of preference, but I’m warning you, it’s a whole lot of fun!

Peach and Cardamom Coffeecake

1 cup all-purpose flour
½ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon cardamom
1¼ cup peaches, (about 2 medium or 1 large) peeled and chopped, divided
⅔ cup milk
2 tablespoons canola oil
1 teaspoon vanilla
1 egg, room temperature

Canola oil for baking pan

Preheat oven to 350°. Coat an 8-inch baking pan with cooking spray. In a large bowl, combine flour, sugar, baking powder, salt, baking soda, cardamom and ¾ cup peaches, toss well. In a medium bowl, combine milk, oil, vanilla, and egg, whisk until well blended. Add liquid mixture to flour mixture, stir until combined. Transfer coffeecake to pan and top with remaining ½ cup chopped peaches.

Butter Almond Topping

¼ cup sliced almonds
1 tablespoon brown sugar
¼ teaspoon cinnamon
2 tablespoons butter

In a small bowl, combine almonds, brown sugar, cinnamon and melted butter, distribute over coffeecake. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Serve immediately. Yields: 6 servings.