Sunday, August 30, 2020
Sunday, August 23, 2020
The first time I did was back in 2013 (link here) I thought it was time to do this again.
The first change this time around is the peaches. I used fresh 3 large peaches thickened with a 1/4 cup of water, 1/4 of sugar, and a 2 T of cornstarch.
At the suggestion of my husband, I added a glaze. Definitely not necessary
I think I had this problem the first time around, the cake fell apart after trying to take a piece out. This maybe because it was still hot out of the oven, or it could be making the peaches into a pie filling consistency made it too moist. It could just be that it needed a little longer to cook
It did eventually set up more once it cooled.
After looking over the original post, I forgot to mention one important thing. I forgot to mention how yummy it was. The cake was very moist (maybe too much). The cinnamon and nutmeg complimented the peaches. If there is a 3.0 version of this coffee cake, I might try this out with a different fruit. I bet apples would be nice.
1/4 cup sugar
1/4 cup water
1 1/4 cup flour
In a saucepan combine peaches sugar and water, bring to a boil. Add the cornstarch and cook until it is thick. Set aside. *Note: this is what I did this time around. The first time around I had canned peaches and just laid the fruit (drained) on top of the batter.
Combine flour, brown sugar, and salt. Cut in butter until it is crumbly. Set aside 1/4 cup of the crumb mixture. To the remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well and add the buttermilk and the egg. Spread the batter in greased 8 X 8 inch pan. Layer peaches on top of batter Stir together reserved crumbs and nuts and sprinkle on top. Bake in 350 degree oven for 30-35 minutes or until done.
Monday, August 10, 2020