This coffee cake makes the perfect weekend brunch or snack! And it was a great way to use up some of the summer fruit I canned last August. I used peaches in the coffee cake but pears, apples, blueberries, or any fruit you have make it moist and delicious! The recipe is a combination I invented of all of our favorite recipes. My Nana has a great Cowboy Coffee Cake that is crumbly and made in a bunt pan and Kyle loves his family's recipe with peaches on the bottom. You probably have most of the ingredients already in your pantry & refrigerator. Make a big batch...it goes fast!
1 quart diced peaches, drained
or your favorite summer fruit
1 1/2 sticks butter
1 3/4 cup sugar
3 cups flour
4 tsp baking powder
1 tsp salt
1 1/4 cup whole milk or sweetened condensed milk
3 whole eggs, beaten until fluffy
1 1/2 stick butter
3/4 cup flour
1 3/4 cup brown sugar
2 tsp Cinnamon, Nutmeg, or your favorite combination of spices
Optional: 1 cup chopped pecans or walnuts
Beat the 3 whole eggs in electric mixer (or with immersion blender with whisk attachment) until they are fluffy and have doubled in size. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until fluffy. Slowly mix in the dry ingredients alternately with the milk.
Fold in the peaked whipped eggs at the end.
Spread your sliced peaches (or any fruit) in the bottom of a buttered casserole dish. (I used a 9x13 but a pan a little larger or two 9x9 pans may work better)
Spread the cake mixture on top.
In the bowl of your mixer or by hand, combine the ingredients for the topping: flour, butter, brown sugar, cinnamon and nuts (optional).
Sprinkle this crumbly topping on your cake batter.
Bake at 350 degrees for 45-50 minutes until the center is set and a knife comes out clean.
Serve warm! Enjoy!