Peach Coffee Cake

Recipe Ingredients

		Nut Topping
1/4 cup	15g / 0.5oz	Flour
1/4 cup	40g / 1.4oz	Light brown sugar - (packed)
1/2 teaspoon	2.5ml	Ground cinnamon
2 tablespoons	30ml	Butter - softened
3/4 cup	109g / 3.8oz	Chopped walnuts or pecans
		Cake
4		Peaches (large)
2 cups	125g / 4.4oz	Sifted cake flour (not self-rising) - plus more
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Softened butter - plus more
1/4 cup	49g / 1.7oz	Shortening
3/4 cup	148g / 5.2oz	Granulated sugar
3		Eggs - room temperature
1 teaspoon	5ml	Grated lemon zest
2/3 cup	157ml	Milk - room temperature
1 1/2 teaspoons	7.5ml	Vanilla extract
1/3 cup	53g / 1.9oz	Light brown sugar - (packed)
1 teaspoon	5ml	Ground cinnamon

Recipe Instructions

For the Nut Topping: Combine flour, brown sugar and cinnamon in small bowl. Rub in butter to make mixture crumbly, then stir in nuts. Set aside.

For the Cake: Peel peaches using vegetable peeler or blanch in hot water 15 seconds and remove peel. Cut in half, remove pits and cut into 1/2-inch slices.

Stir together flour, baking powder and salt in medium bowl. Set aside.

Combine butter, shortening and sugar in large bowl; beat with hand-held electric mixer or wooden spoon until fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, then zest.

Beat in flour mixture alternately with milk and vanilla, about one-fourth at a time, beginning and ending with flour. Batter will be thick and fluffy. Combine brown sugar and cinnamon in small bowl.

Spread half batter evenly in thin layer in greased and floured 13- by 9-inch cake pan. Arrange all of peach slices over batter and sprinkle with brown sugar mixture. Carefully spread remaining batter evenly over peaches. Crumble reserved Nut Topping over batter.

Bake at 350 degrees in center of oven until toothpick inserted near center comes out clean and edges of cake barely begin to pull away from sides of pan, about 40 minutes. Cool in pan on rack. Cut into squares and serve warm or at room temperature, directly from pan.

This recipe yields 12 to 16 servings.

Each of 16 servings: 297 calories; 183 mg sodium; 60 mg cholesterol; 15 grams fat; 33 grams carbohydrates; 4 grams protein; 0.43 gram fiber.

Source:
The Los Angeles Times, 07-12-2000

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