Peach Crumb Coffee Cake

🧂 Ingredients

• 1 cup brown sugar

  packed
• 2/3 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 1 tsp. ground cinnamon
• 1/2 cup unsalted butter

  cold (1 stick)
• 2 cups UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup unsalted butter

  softened (1 stick)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 cup 2% milk

  (I didn’t have milk so I used half-and-half)
• 2 1/2 cups fresh peaches

  diced, peeled, divided use
• 1 1/3 cups powdered sugar
• 2 tbsp. half-and-half

  or whole milk

Instructions

• 1 Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
• 2 Cut in ½ cup butter with a pastry blender; topping mixture will be crumbly.
• 3 Set aside.
• 4 Heat oven to 350°.
• 5 Grease and flour a large 12” cast iron skillet very well.
• 6 Beat softened butter, granulated sugar, egg, vanilla, baking powder, salt and
  cream until smooth and creamy in texture with an electric mixer.
• 7 Add flour and 1 ½ cups peaches and stir to combine.
• 8 Spread mixture into prepared skillet.
• 9 Spread streusel topping over top of batter in skillet.
• 10 Sprinkle remaining 1 cup of peaches over the top.
• 11 Bake at 350° for 45-60 minutes, until deep golden brown.
• 12 If knife inserted in center comes out clean, cake is done.
• 13 Remove skillet to wire rack to cool.
• 14 Glaze with icing when cool.
• 15 Allow glaze to harden and dry about 15 minutes before serving.
• 16 Combine ingredients in a small mixing bowl with a whisk and drizzle over top of
  cooled cake.

Nutrition Info