Peach Streusel Coffee Cake Recipes

Steps:

• Preheat an oven to 350°F Grease and flour a 9-inch round springform pan or square baking pan or baking dish (see Note).
• To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
• To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.
• Spoon the batter into the prepared pan and spread evenly. If using a springform pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel.
• Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares. Makes one 9-inch cake.
• Note: If using a glass baking dish, reduce the oven temperature to 325°F.

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.

Steps:

• Preheat oven to 375 degrees. Grease and flour a 9-inch square baking pan. In a small glass or bowl, combine Ener-G Egg Replacer and warm water. Stir well. Set aside. In a medium bowl, combine Bisquick, milk, egg replacer, sugar, cinnamon and vanilla extract. Stir until well blended. Add peaches and stir just until blended. Pour batter into prepared pan. For topping, combine Bisquick and brown sugar in a small bowl. Stir until well blended. Add nuts and butter. Toss gently (do not break up small pieces of butter). Sprinkle evenly over batter. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.