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Peach Crumb Coffee Cake

Can't Stay Out of the Kitchen

 

This coffeecake is divine! It's filled with fresh peaches, topped with a streusel topping and glazed with a powdered sugar icing. It's terrific for a holiday breakfast or as a dessert. It's so mouthwatering everyone will want a second piece. Frozen or canned peaches can be used when fresh peaches are unavailable.

Ingredients

  • 1 cup brown sugar (packed )
  • 2/3 cup UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
  • 1 tsp. ground cinnamon
  • 1/2 cup unsalted butter (cold (1 stick))
  • 2 cups UNBLEACHED all-purpose flour ((bleached flour toughens baked goods))
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup unsalted butter (softened (1 stick))
  • 1 cup white sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup milk ((I didn’t have milk so I used half-and-half))
  • 2 1/2 cups fresh peaches (diced, peeled, divided use)
  • 1 1/3 cups powdered sugar
  • 2 tbsp. half-and-half (or whole milk)

Directions

  1. Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in ½ cup butter; topping mixture will be crumbly. Set aside....
  2. Get the full instructions at Can't Stay Out of the Kitchen
Peach Crumb Coffee Cake

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Unrated
Author:
Teresa
Cuisine:
Southern
Category:
Breakfast
Recipe Yields:
12
Prep Time:
Cook Time: