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.
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