This is delicious!! It could be served as a breakfast coffee cake or for dessert with ice cream.
1 1/2 cup shortening.
3 cups white sugar (divided)
6 eggs
3 cup flour
3/4 tsp salt
1 Tbsp baking powder
1 1/2 tsp vanilla
6 generous cups of sliced peaches (either canned or fresh)
1 1/2 tsp cinnamon
3/4 c c chopped pecans or walnuts.
Cream shortening and 1 1/2 cup of sugar. Add eggs, then beat. Add flour, salt, baking powder and vanilla. Mix well.
Spread half of batter in greased and lightly floured 9 x 13 pan. Cover with peaches. Drop remaining batter over peaches.
Mix remaining 1 1/2 cup sugar with cinnamon and nuts. Sprinkle over cake. Bake at 350 for 45- 60 minutes.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Sunday, February 26, 2012
Sunday, February 12, 2012
Streusel Filled Coffee Cake
This is a great coffee cake. Steve absolutely loves it. Can't stay away from it.
Cake Batter:
3 cups flour
2 TBSP baking powder
1/2 tsp salt
1 1/2 c sugar
1/2 cup butter or crisco ( I used butter)
2 eggs
1 cup milk
4 tsp vanilla
Streusel Filling
1 cup brown sugar
1/4 cup flour
4 tsp Cinnamon
1/4 cup melted butter
1 cup chopped pecans or walnuts optional
Preheat oven to 375
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut in the butter/shortening until the mixture is like fine cornmeal.
In a small bowl beat the eggs with the milk and Vanilla. Blend into the dry ingredients and stir just until the dry ingredients are incorporated into the mixture.
For filling In a medium bowl mix the sugar, flour and cinnamon together. Blend in the melted butter and nuts. Mix well.
Greased and floured 9 x 13 baking dish. Spoon half the batter in the baking dish. Sprinkle with half the streusel mixture. Spoon the remaining batter over the top of the streusel, gently smooth it out, then top with remaining Streusel. Bake at 375 for 35-40 minutes. Or the unbaked cake can be covered with plastic wrap and refrigerated overnight if you want to bake it in the morning. Remember to bring it out of the fridge and back to room temperature before baking, or reduce heat to 350 and bake an extra 15 minutes if it goes into the oven cold.
Cake Batter:
3 cups flour
2 TBSP baking powder
1/2 tsp salt
1 1/2 c sugar
1/2 cup butter or crisco ( I used butter)
2 eggs
1 cup milk
4 tsp vanilla
Streusel Filling
1 cup brown sugar
1/4 cup flour
4 tsp Cinnamon
1/4 cup melted butter
1 cup chopped pecans or walnuts optional
Preheat oven to 375
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Cut in the butter/shortening until the mixture is like fine cornmeal.
In a small bowl beat the eggs with the milk and Vanilla. Blend into the dry ingredients and stir just until the dry ingredients are incorporated into the mixture.
For filling In a medium bowl mix the sugar, flour and cinnamon together. Blend in the melted butter and nuts. Mix well.
Greased and floured 9 x 13 baking dish. Spoon half the batter in the baking dish. Sprinkle with half the streusel mixture. Spoon the remaining batter over the top of the streusel, gently smooth it out, then top with remaining Streusel. Bake at 375 for 35-40 minutes. Or the unbaked cake can be covered with plastic wrap and refrigerated overnight if you want to bake it in the morning. Remember to bring it out of the fridge and back to room temperature before baking, or reduce heat to 350 and bake an extra 15 minutes if it goes into the oven cold.
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