Wednesday, August 29, 2012

Fresh Peach Coffee Cake by Dianne Singleton

Adapted from A View to Remember B&B
1/2 c butter
1 1/2 c packed brown sugar
1  egg
2 c flour
1 tsp baking soda
½ tsp salt
1 c peach yogurt
4 peaches peeled and diced
1 tsp cinnamon
Topping, recipe below
Cream butter with brown sugar add slightly egg
Combine flour, baking soda, salt, & cinnamon and add alternately with yogurt beating smooth after each addition.
Gently squeeze, using hands, some of the juice from peaches, discard juice.  Reserve about ½ cup  diced peaches. Blend in remaining peaches.   Pour batter into greased and parchment lined 9 x 13 dish.  Sprinkle with reserved diced peaches. Sprinkle with topping.
Bake at 350 for 30-35 minutes

Nut Topping
1 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts
2 TB butter, melted
Combine, sprinkle over cake.