Sunday, September 23, 2012

peach & almond buttermilk coffee cake

We seem to be on target with the seasonal gods here on the East Coast. September 22nd marked the first day of fall and the gorgeous weather came along right with it. No complaints here because cooler weather means more baking without turning on my A/C!!! Yeah!!!

A few weeks ago I made this coffee cake with some peak summer peaches for my best gal pals. The hubs didn't even get a square of it, so with the last of the summer peaches coming to an end soon I had to make this cake again. 

Peach and Almond Buttermilk Coffee Cake
original recipe adapted from PBS food 
makes one 8 or 9-inch square pan

1/2 cup all-purpose flour
1/2 cup brown sugar - packed
1/4 cup (1/2 stick) unsalted butter - softened
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1/4 cup sliced almonds

1/2 cup (1 stick) unsalted butter - softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoons almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup buttermilk
1 large peach - cut into 1/2-inch cubes

2 tablespoons of powdered sugar

Preheat oven to 350°F. Butter or line your pan (bottom and sides) with parchment paper. For a thick coffee cake, use a 8-inch square. A 9-inch pan will also do.

To make the TOPPING:
In a bowl, mix together flour, brown sugar, cinnamon and salt. With a pastry cutter (or 2 forks or fingers tips) mix in softened butter to resemble course crumbs. Toss in sliced almonds. Refrigerate until needed.

To make the COFFEE CAKE:
With a stand or hand held mixer, beat butter and sugar until light and fluffy. Scrape down sides of bowl and add egg and extracts. Mix until thoroughly combined.

In another bowl, whisk your dry ingredients - flour, baking powder, baking soda and salt.

Gradually mix in your dry ingredients into your wet ingredients. Alternating with the buttermilk and ending with dry mixture. I like to fold in the last of the dry ingredients so that I do not over mix. Batter will be super thick.

Take half of the batter and spread it out onto your prepared pan.

***If you've lined your pan with parchment paper this is a little difficult to do because the paper slides all over the place. You can clip the edges down with binder clips or have patience and spread the batter out slowly.***

Sprinkle your chopped peaches onto your batter. It's best not to put too much fruit in the middle of the cake because your cake will sink and cook unevenly. 

Dollop the rest of the batter onto the fruit. This will make it easier to spread out the batter without disturbing the fruit layer.

Gently spread out your batter. It's OK if some of your fruit peaks out.

Retrieve your topping from the frig and generously top your cake.

Bake for 50 - 60 minutes, or until a skewer inserted into the middle comes out clean. ***My cake, baked in an 8-inch square, baked for 55 minutes.***

Delicious warm. Cool on a wire rack for at least 20 minutes before serving. 

If you've cooled your coffee cake completely, it can be dusted with powdered sugar. Or dust each piece individually.

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