Sunday, August 16, 2009

Fresh Peach Coffee Cake

This is really more like a big muffin cake - light, fluffy, and not too sweet. Adapted from Susan Purdy's book, Have Your Cake and Eat It, Too.

1 egg
1/2 c skim milk
1/2 c nonfat plain yogurt
3 T butter or canola oil
3/4 c sugar (more if needed)
2 c all-purpose flour
4 t baking powder
1/8 t baking soda
1/2 t salt
1/2 t vanilla
1/4 t almond extract
1 1/2 - 2 cups fresh peaches, peeled and cut into small pieces
1/4 c granulated sugar
1 t cinnamon

1. Preheat oven to 400. Coat an 11x7 (or similar) pan with cooking spray.
2. In a large bowl or cuisinart, whisk together the egg, milk, yogurt, butter/oil, sugar, vanilla, and almond extract. Set a strainer over the bowl and add the flour, baking powder, baking soda, and salt. Stir and sift the dry ingredients into the egg mixture, then stir to just blend. Don't overbeat. Fold in the peaches.
3. Pour the batter into the prepared pan. Mix the sugar and cinnamon together and sprinkle on top. Bake for about 30 minutes (check after 25), until the top is well risen and golden brown, and a knife inserted into the middle comes out clean. Cool for about 5 minutes. Cut into squares and serve warm.

NOTE: To make these as muffins, cook for 15-20 minutes. This recipe will make about 12 muffins.

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