It’s a no-brainer, however, that the best way to enjoy fresh peaches is in sweet dishes, and this week’s Quick Peach Coffee Cake is a treat that can be served as breakfast or dessert.
Baking mix is vital to making this a quick coffee cake. I always purchase reduced-fat baking mix, but you can use whatever you have in the pantry.
Since this is a fairly small cake, you’ll need just two peeled and pitted peaches for the recipe. I just spoon the peaches on top of the batter and use the back of a spoon to press them in lightly.
The cake is completed with a streusel topping that is a combination of a little more baking mix, brown sugar, cinnamon and butter. I like to soften the butter before making the streusel, but if you forget to get the butter out of the refrigerator ahead of time, use a fork or pastry blender to help you cut the butter into the dry ingredients.
This quick coffee cake is a special treat in the morning or as dessert, served with a scoop of vanilla ice cream. Substitute blueberries, strawberries or thinly sliced apples when peaches are out of season. This cake is best served the day it is made, because the topping softens when stored.
QUICK PEACH COFFEE CAKE
2 cups regular or reduced-fat baking mix, plus 1/3 cup for the topping
2/3 cup milk
1/3 cup sugar
1 egg, lightly beaten
2 ripe peaches, peeled, pitted and thinly sliced
1/3 cup packed light brown sugar
1 tsp. ground cinnamon
4 tbsp. butter, softened
Heat oven to 400 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
Combine baking mix, milk, sugar and egg in a medium bowl. Spread in the prepared cake pan. Spoon the peach slices over the top and press down gently.
Combine the remaining 1/3 cup baking mix, brown sugar, cinnamon and butter in a bowl. Sprinkle over the top of the peaches and cake batter.
Bake 25-30 minutes, until golden and a toothpick inserted in the center comes out clean.
Makes about 8 servings.