Monday, August 8, 2011
Peach Streusel Coffee Cake
Over the weekend a friend of ours showed up at our door with a bowl-full of freshly picked peaches. The sign that they were truly ripe was quite obvious—they smelled heavenly!
It was good timing because we were supposed to provide coffee and donuts at church on Sunday morning. Although I do enjoy a good donut once in a while, my healthy eating style rarely allows me to provide “donuts” on Sundays. Instead I typically bake something with less sugar, more whole wheat flour and whatever fruit or vegetable is in season.
With the peaches on hand and one zucchini left in the refrigerator, I saw the challenge ahead of me. What could I make from both of those that would still leave us peaches to enjoy here at home? I decided on Zucchini Cake and Peach Streusel Coffee Cake. Here’s the easy recipe for the coffee cake that turned out to be moist and delicious.
Beth’s Peach Streusel Coffee Cake
5 medium peaches, peeled and chopped
1/3 cup brown sugar
2 tbsp whole wheat flour
2 tbsp melted butter
Melt butter and mix all ingredients. Set aside.
1 cup all-purpose flour
½ cup whole wheat flour
2 tsp baking powder
½ tsp salt
½ cup sugar
¼ cup softened butter
½ cup yogurt
2 tbsp vegetable oil
1 tsp vanilla
Mix flours, baking powder and salt. Mix sugar and butter. Add egg and vanilla. Add yogurt and oil. Stir in flour mixture.
Pour half of mix into non-stick or oiled pan. Sprinkle on half of the streusel filling. Pour on the remainder of the coffee cake mix. Top with remainder of streusel. Bake at 350 for 30 minutes or until done.