Peach Coffee Cake

Time 1 hour 15 minutes
Yields Serves 12 to 16
Peach Coffee Cake

Nut topping


Combine flour, brown sugar and cinnamon in small bowl. Rub in butter to make mixture crumbly, then stir in nuts. Set aside.



Peel peaches using vegetable peeler or blanch in hot water 15 seconds and remove peel. Cut in half, remove pits and cut into 1/2-inch slices.


Stir together flour, baking powder and salt in medium bowl. Set aside.


Combine butter, shortening and sugar in large bowl; beat with hand-held electric mixer or wooden spoon until fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, then zest. Beat in flour mixture alternately with milk and vanilla, about one-fourth at a time, beginning and ending with flour. Batter will be thick and fluffy.


Combine brown sugar and cinnamon in small bowl. Spread half batter evenly in thin layer in greased and floured 13x9-inch cake pan. Arrange all of peach slices over batter and sprinkle with brown sugar mixture. Carefully spread remaining batter evenly over peaches. Crumble reserved Nut Topping over batter. Bake at 350 degrees in center of oven until toothpick inserted near center comes out clean and edges of cake barely begin to pull away from sides of pan, about 40 minutes.


Cool in pan on rack. Cut into squares and serve warm or at room temperature, directly from pan.

This recipe is from “The Greenmarket Cookbook” by Joel Patraker and Joan Schwartz (Viking, $29.95). It comes from chef and cookbook author Jim Fobel.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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