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| Fresh Peach Crumb Coffeecake submitted by Mom Johnson |
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Description
Still have leftover peaches from the summer's bounty? This is a great recipe to use those peaches and your cast iron pan!
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Directions
Heat oven to 350 degrees. Liberally butter the bottom of a 10-inch cast iron skillet.
Place all topping ingredients in a medium bowl and mix well; set aside.
To make cake batter, cream the butter and granulated sugar in a large bowl with an electric mixer until smooth. Add the sour cream, eggs and vanilla; beat well. Place the flour, baking soda, and baking powder in a small bowl stirring to combine. Add flour mixture to the butter mixture all at once, stirring well to combine. The batter will be stiff.
Smooth the batter into the prepared skillet. Arrange the peach slices on top in a single layer. Crumble the topping into big chunks and sprinkle on top of the peaches.
Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45-50 minutes. Cool a little before cutting into wedges and serving.
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Ingredients
 Topping:
1 1/2 cups flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp. ground cinnamon
1/2 cup butter, melted
Cake:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup sour cream
2 large eggs
1 1/2 tsp. vanilla
1 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 pound ripe peaches (3-4 medium), peeled, pitted and sliced
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