Most coffeecakes have to be consumed right out of the oven. And as they cool, they get heavy and stale. So the leftover is dumped. What a waste! But that’s what you get from those stingy 1 egg wonders. The beauty of this coffeecake is it can be eaten the following day and it will still be as light and moist as when you took it out of the oven. No stale, heavy leftovers from this one and it even freezes well. Both the cake and the streusel topping come from my old bread book, well more like a leaflet really, combining two recipes, into one scrumptious coffeecake. There was a coupon on a flour bag that I sent away for this bread book over 40 years ago. The cover is long gone, and since it’s from simpler days when name branding wasn’t everywhere, I no longer can tell what flour mill put it out. Suffice to say, it had to be a Canadian flour mill, one that was selling all purpose flour in Prince Rupert back in the days.
I have been peeking through the oven window, expecting an overflowing anytime now, but so far so good. I used the recommended pan size, but failed to consider the added fruit and the generous streusel topping which wasn’t part of the original recipe. At the very least it’s going to be an interestingly shaped coffee cake. I just peeked and I think it will be alright. The aroma trailing in from the kitchen is sooo seductive... But no guilt, I always share.
STREUSEL PEACH COFFEE CAKE
Cake:
1 cup full fat sour cream
1 tsp baking soda
1/2 cup butter, room temperature
1 cup sugar
1/2 tsp salt
2 eggs
1tsp vanilla
1-3/4 cups cake and pastry flour
2 tsp baking powder
Fruit:
1 cup full fat sour cream
1 tsp baking soda
1/2 cup butter, room temperature
1 cup sugar
1/2 tsp salt
2 eggs
1tsp vanilla
1-3/4 cups cake and pastry flour
2 tsp baking powder
Fruit:
8 small or 4 large peaches [yes you can use canned peaches too, but they will make the coffeecake sweeter]
Streusel Topping:
1/2 cup brown sugar
2 Tbsp flour
1 tsp cinnamon
1/2 cup ground walnuts
2 Tbsp melted butter
Streusel Topping:
1/2 cup brown sugar
2 Tbsp flour
1 tsp cinnamon
1/2 cup ground walnuts
2 Tbsp melted butter
• Blanch the peaches first.
• Peel the peaches and cut into segments.
• Add peach slices to a fry pan and add enough water to cover the peaches.
• Simmer for 1 minute and remove from heat.
• Scoop out peaches with a slotted spoon and set aside. [I also saved the peach water and added it to the homemade ice tea I made yesterday.]
• Make the streusel topping next.
• Combine the brown sugar, flour, cinnamon and ground walnuts.
• Add the melted butter and mix to combine loosely.
• Preheat the oven to 350F.
• Combine sour cream and soda in a medium small bowl. It will expand.
• In a large bowl blend butter and sugar together thoroughly.
• Add the vanilla and the eggs separately, beating after each addition.
• Sift the cake and pastry flour with the salt and the baking powder into a medium bowl.
• Add the sifted flour mix alternately with the sour cream.
• Combine well. The entire coffeecake can be mixed with a wooden spoon. I used an egg beater, but was conscious not to overbeat.
• Spray an 8x8 inch or a round cake pan with cooking spray.
• Spread the batter into the cake pan.
• Top with the blanched peach segments.
• Sprinkle the streusel topping over the peaches.
• Place in the preheated oven and bake for 40 minutes.
• Remove pan from the oven.
• Coffee cake can be sliced and served piping hot or cooled down. Delicious every which way!
