Fresh Peach Coffee Cake by Dianne Singleton

Adapted from A View to Remember B&B

Ingredients

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

Directions

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.