Weekend Cooking: Peach Coffeecake

I'm not quite sure why I haven't been doing a lot of interesting cooking lately. Don't get me wrong, I'm still cooking almost every night, but as summer winds down, we've been on a kind of tried-and-true kick: homemade pizza, red beans and rice, grilled chicken, vegetable curry . . . you get the picture.

That's all about to change because I have several new cookbooks coming my way and several new-to-me cookbooks checked out of the library. But for today, I'm going to share the King Arthur Flour peach coffeecake I made for a Labor Day cookout with friends.

I have a photo of my finished cake (a repeat for those of you who follow me on Instagram), but because the cake was for a holiday party, I never did get a photo of one of the cut pieces.

Note that this is an easy, moist, and good coffeecake and you could easily use any stone fruit (plums, nectarines) for this. I'd even try it with blueberries or apples. The original recipe said to peel the peaches, but I don't bother. And King Arthur says you can use frozen, thawed peaches, if you don't have fresh.

Peach Coffeecake
One 9 x 13-inch cake
Cake

• 2 cups (8 ounces) white whole wheat flour
• 1/2 cup (2 1/8 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 1 cup (7 ounces) sugar
• 1 large egg
• 1 cup (8 ounces) buttermilk
• 1 1/2 teaspoons vanilla extract
• 2 cups (12 ounces) diced fresh peaches

Topping

• 2 tablespoons (1 ounce) unsalted butter, softened
• 1/2 cup (3 1/2 ounces) sugar
• 1 tablespoon unbleached all-purposed flour
• 1 tablespoon ground cinnamon

Preheat the oven to 350F. Grease and flour a 9 x 13-inch cake pan.

Make the cake: Whisk together the flours, baking soda, and salt in a medium mixing bowl. Cream together the butter and sugar in a large bowl. Beat in the egg. Add the dry ingredients one third at a time, alternately with the buttermilk. Add the vanilla. Stir in the peaches until evenly distributed. Pour and spread into the prepared pan.

Make the topping: combine the butter, sugar, flour, and cinnamon until evenly mixed. Sprinkle over the top of the batter.

Bake 30 to 35 minutes until the top is golden brown and a cake tester comes out clean. Let cool on a rack for at least 20 minutes before serving.

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