Peach Coffee Cake


For the Streusel

½ cup coconut sugar

1 Tablespoon flour

1 teaspoon cinnamon

1 Tablespoon butter

¾ cup pecans, finely chopped

For the Cake

¾ cup butter

⅓ cup sugar

⅓ cup coconut sugar

2 large eggs

¾ teaspoon vanilla

1 ½ cups flour

⅔ teaspoon baking soda

¾ teaspoon baking powder

¾ cup buttermilk

2 cups peach preserves

For the Streusel

In a bowl stir to mix brown sugar, flour and cinnamon.

Using a pastry knife or fork, cut butter into sugar mixture.

Stir in pecans, then set aside.

For the Cake

Preheat your oven to 350.

Spray an 8" round pan with baking spray, then set aside.

In a bowl whisk together flour, baking soda and baking powder, then set aside.

In another bowl, with an electric mixer, beat butter and sugars together until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla.

Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.

Place 2/3 of batter into prepared pan and level.

Spread batter with peach preserves, then top with remaining batter.

Give the batter a gentel swirrl with a butter knife then sprinkle streusel on top.

Bake for 45 to 50 minutes, or until cake tests done. Enjoy!
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