An easy to make coffee cake from Food & Wine.
You don't even have to wait for peach season, go ahead and use frozen peaches!
But heck, you got fresh? Use that, of course!
I'm thinking this would be a great recipe with any kind of fruit, so use your imagination and use what you got!
I made this one evening, and brought it to work for a morning meeting. The springform pan makes it an easier traveler too, the sides of the pan protecting it until you get there.
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
1 cup chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs
1 cup yogurt, or sour cream
2 teaspoons vanilla extract
One 10-ounce bag frozen peaches, coarsely chopped
In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.
In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated.
Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top.
Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake with foil for the last 15 minutes of baking.Transfer to a rack and cool for 30 minutes, then remove the ring and let the cake cool completely before serving.
Mine looks a little gooey on the top, but it was fully cooked. I did cook mine about 10 minutes longer than the original recipe suggested, but I did use more than the 10 oz of frozen fruit.