commercial consumer

Recipe Search

Peach Crumble Coffeecake


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


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