Friday, September 13, 2013

Peach Coffeecake - Discovered a new twist for this old favourite

I was introduced to the coffeecake family of deserts by my good friend Claudia Figgures and it has been a love affair ever since.  This coffeecake can be made with fresh or canned peaches.  This recipe is from "The Good Housekeeping Cookbook" I was given as a shower gift over 35 years ago (in 1978).

1-1/2 cup all-purpose flour
1 cup sugar
2 teaspoons double acting baking powder
2 teaspons grated lemon peel
1/8 teaspoon salt
1 cup butter or margarine, softened
4 eggs
1 29-ounce can sliced cling peaches, well drained
4 to 6 fresh Ontario peaches, peeled and sliced.  (I soaked them in boiling water and then the skin came off really easy - with a couple of burnt fingers :) )

1/2 cup butter or margarine
1 cup all purpose flour
1/4 cup sugar 
1 tablespoon grated lemon peel

Preheat oven to 350F.  Grease 13 by 9" baking pan.  
Into large bowl, measure flour and next 6 ingredients; with mixer at low speed, beat until well mixed, constantly scarping bowl with rubber spatula.  Increase speed to high; beat 4 minutes, occasionally scarping bowl.  
Spread batter evenly in baking pan.  Arrange peaches on top of batter.

Topping:  In small saucepan over medium heat, melt 1/2 cup butter or margarine, remove from heat.  Stir in 1 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon grated lemon peel to form a soft dough.

Sprinkle entire top with Topping.
Bake 45 to 50 minutes until light golden and toothpick inserted in centre comes out clean.
Makes 12 servings.  It will keep for a few days in the fridge.

New Twist:
Andrew and I really wanted to try some last night, so we put it in a bowl with ice cream while it was still hot.  I now can't imagine eating it cold.  

Next time:
Thinking I might add some fresh Ontario wild blueberries on top of the peaches.  

Just as an aside, is there anything that doesn't taste good with "lemon zest" in it....


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