Peach Crumble Coffeecake

Ingredients:

• For crumble topping:
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2/3 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• For cake:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons Clabber Girl Baking Powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 tablespoon vanilla extract
• 3 cups fresh peeled and sliced peaches

Instructions:

Heat oven to 350 degrees F. To make crumble topping: cream butter and sugars with an electric mixer. Fold in flour, cinnamon and nutmeg, mixing until well blended. Set aside.

For coffee cake: cream together butter and sugar with an electric mixer. Add eggs; mix well. Combine flour baking powder, and salt. Combine milk and vanilla. Alternately add flour mixture milk to butter mixture, beating at low speed after each addition. Pour batter into a greased 9-inch springform pan. Top with sliced peaches. Crumble reserved crumb topping evenly over fruit layer. Bake 70- 75minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack (about 1 hour)

Yield: 8 servings