Peach Streusel Coffee Cake – by Isolde

This recipe is from a special issue BH&G magazine, “Simply Perfect Holiday Baking.”  It was supposed to be a blueberry coffeecake, but I discovered too late that I was out of blueberries.  Using peaches worked out really well, but if you want to use blueberries, use 2 cups.

And I know calling plain brown sugar “streusel” is weird, but the rest of my family hates nuts, so I just left them out.

peach_coffeecakeStreusel:
1 1/2 cups packed brown sugar
1 cup coarsely chopped nuts (optional)

Cake:
8 ounces sour cream
1 tsp baking soda
3/4 cup sugar
1/2 cup butter, softened
3 eggs
1 tsp almond extract
2 cups all-purpose flour
1 1/2 tsp baking powder
2 cups chopped fresh peaches, mixed with 2 tbs flour
Powdered Sugar Icing:
1/2 cup powdered sugar
1/4 tsp almond extract
2 tsp milk – more as needed

Preheat oven to 350F.  Grease, or line with parchment paper, a 9x13x2 baking pan.

Streusel:
Mix brown sugar and nuts.  Set aside.

Cake:
Mix sour cream and baking soda.  Set aside.  Beat butter and sugar together until combined.  Beat in eggs, one at a time, then add extract and beat until well mixed.  Add flour and baking powder; beat until well mixed.  Add foamy sour cream; beat until well mixed.

Spread half the batter in the pan.  Top with peaches and half the streusel.  Top with remaining batter – I just dropped it in 1/4 cup or so blobs and lightly spread it around. Don’t worry about completely covering the peach layer.  Top with remaining streusel.

Bake in preheated oven for 35 to 40 minutes. The recipe recommended using the toothpick test to make sure it’s done (insert it in the center, and if it comes out clean, it’s done). Let cool.

For the icing, mix all together and drizzle over cake.  Don’t make this until you’re ready to use it, or it will set up.

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