What I'm Craving

I stumbled upon this recipe from Williams-Sonoma today and just can't get it out of my head. Mmmm, it looks so yummy. I sure hope I have enough time to whip it up tonight. Just have to figure out how to get my hands on some juicy ripe peaches.

Peach Streusel Coffee Cake


- 3/4 cup all purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1tsp ground cinnamon
- 6 Tbsp cold unsalted butter cut into small pieces

- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 4 Tbsp unsalted butter, melted
- 1/2 cup milk
- 1 1/2tsp vanilla extract
- 1 tsp almond extract
- 2 firm, ripe peaches, peeled, pitteed and sliced 1 inch thick


Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish. Note: If using a glass baking dish, reduce the oven temperature to 325°F.

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.

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