Vanilla Peach Coffee Cake
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2-3 medium ripe peaches, peeled, pitted, and thinly sliced
For the Crumble Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cold and cubed
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside.
2. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined (do not overmix).
3. Add the Peaches:
Gently fold the sliced peaches into the cake batter.
4. Prepare the Crumble Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon.
Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Assemble the Cake:
Spread the cake batter evenly into the prepared pan.
Sprinkle the crumble topping evenly over the batter.
6. Bake:
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the topping is golden brown.
7. Cool and Serve:
Allow the Vanilla Peach Coffee Cake to cool in the pan for about 10-15 minutes before slicing and serving.