Это предварительный просмотр рецепта "Peach Coffee Cake".

Рецепт Peach Coffee Cake
by Global Cookbook

Peach Coffee Cake
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Ингредиенты

  • 1/4 c. flour
  • 1/4 c. light brown sugar - (packed)
  • 1/2 tsp grnd cinnamon
  • 2 Tbsp. butter softened
  • 3/4 c. minced walnuts or possibly pecans
  • 4 lrg peaches
  • 2 c. sifted cake flour (not self-rising) plus more
  • 2 tsp baking pwdr
  • 1/4 tsp salt
  • 1/2 c. softened butter plus more
  • 1/4 c. shortening
  • 3/4 c. granulated sugar
  • 3 x Large eggs room temperature
  • 1 tsp grated lemon zest
  • 2/3 c. lowfat milk room temperature
  • 1 1/2 tsp vanilla extract
  • 1/3 c. light brown sugar - (packed)
  • 1 tsp grnd cinnamon

Инструкции

  1. For the Nut Topping: Combine flour, brown sugar and cinnamon in small bowl. Rub in butter to make mix crumbly, then stir in nuts. Set aside.
  2. For the Cake: Peel peaches using vegetable peeler or possibly blanch in warm water 15 seconds and remove peel. Cut in half, remove pits and cut into 1/2-inch slices.
  3. Stir together flour, baking pwdr and salt in medium bowl. Set aside.
  4. Combine butter, shortening and sugar in large bowl; beat with hand-held electric mixer or possibly wooden spoon till fluffy, 1 to 2 min. Beat in Large eggs, 1 at a time, then zest.
  5. Beat in flour mix alternately with lowfat milk and vanilla, about one-fourth at a time, beginning and ending with flour. Batter will be thick and fluffy. Combine brown sugar and cinnamon in small bowl.
  6. Spread half batter proportionately in thin layer in greased and floured 13- by 9-inch cake pan. Arrange all of peach slices over batter and sprinkle with brown sugar mix. Carefully spread remaining batter proportionately over peaches. Crumble reserved Nut Topping over batter.
  7. Bake at 350 degrees in center of oven till toothpick inserted near center comes out clean and edges of cake barely begin to pull away from sides of pan, about 40 min. Cold in pan on rack. Cut into squares and serve hot or possibly at room temperature, directly from pan.
  8. This recipe yields 12 to 16 servings.