Saturday, December 31, 2005
Peach Streusel Coffee Cake
I have not baked this recipe yet. But I'm going to soon because it looks good and besides I've got some sour cream left over from making Cranberry Streusel Coffee Cakes for Christmas gifts.
Here's the recipe:
PEACH STREUSEL COFFEE CAKE
from COOKS.COM
STREUSEL:
1/2 c. Quaker Oats (quick or old fashioned, uncooked)1/3 c. sugar3 tbsp. butter, melted1/2 tsp. ground cinnamon1/8 tsp. ground nutmeg (optional)
COFFEE CAKE:
1 c. sugar1/2 c. (1 stick) butter, softened1 1/2 tsp. vanilla4 egg whites1 1/2 c. all-purpose flour3/4 c. Quaker Oats (quick or old fashioned, uncooked)1 tbsp. baking powder1/2 tsp. baking soda3/4 c. light sour cream1 (16 oz.) can sliced peaches, drained OR 1 c. sliced fresh peaches
Heat oven to 350 degrees F. Spray 9 inch square baking pan or grease lightly. For streusel, combine all ingredients; mix well. Set aside.
For coffee cake, beat first three ingredients until fluffy. Add egg whites; mix until smooth. Combine dry ingredients; mix well. Add to sugar mixture, half at a time, alternately with sour cream; mix just until blended. Spread into prepared pan. Pat canned peach slices dry with paper towels; arrange over batter. Sprinkle with streusel. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Serve warm. 16 servings.
I have not baked this recipe yet. But I'm going to soon because it looks good and besides I've got some sour cream left over from making Cranberry Streusel Coffee Cakes for Christmas gifts.
Here's the recipe:
PEACH STREUSEL COFFEE CAKE
from COOKS.COM
STREUSEL:
1/2 c. Quaker Oats (quick or old fashioned, uncooked)1/3 c. sugar3 tbsp. butter, melted1/2 tsp. ground cinnamon1/8 tsp. ground nutmeg (optional)
COFFEE CAKE:
1 c. sugar1/2 c. (1 stick) butter, softened1 1/2 tsp. vanilla4 egg whites1 1/2 c. all-purpose flour3/4 c. Quaker Oats (quick or old fashioned, uncooked)1 tbsp. baking powder1/2 tsp. baking soda3/4 c. light sour cream1 (16 oz.) can sliced peaches, drained OR 1 c. sliced fresh peaches
Heat oven to 350 degrees F. Spray 9 inch square baking pan or grease lightly. For streusel, combine all ingredients; mix well. Set aside.
For coffee cake, beat first three ingredients until fluffy. Add egg whites; mix until smooth. Combine dry ingredients; mix well. Add to sugar mixture, half at a time, alternately with sour cream; mix just until blended. Spread into prepared pan. Pat canned peach slices dry with paper towels; arrange over batter. Sprinkle with streusel. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Serve warm. 16 servings.
