Coffee cake

Name: Coffee cake
Yield: 8 servings
Ingredients: ⅓ cup light brown sugar; ⅓ cup flour; 2 tsp cinnamon; pinch of kosher salt; 3 tbsp butter, at room temp; 1 ⅓ cups sugar; ½ cup butter (1 stick), at room temp; 2 ½ tsp baking powder; ½ tsp kosher salt, heaping (half as much if using fine table salt); 2 tsp vanilla; 2 eggs, at room temp; 1 ¾ cups flour; 1 cup plus 1 TBSP Greek yogurt, at room temp; 3 sliced or chopped medium size peaches or about 2 cups

Written by Ellen Published on August 9, 2019 in

Yields8 Servings

For the Streusel Topping:

⅓ cup light brown sugar

⅓ cup flour

2 tsp cinnamon

pinch of kosher salt

3 tbsp butter, at room temp

For the coffee cake:

1 ⅓ cups sugar

½ cup butter (1 stick), at room temp

2 ½ tsp baking powder

½ tsp kosher salt, heaping (half as much if using fine table salt)

2 tsp vanilla

2 eggs, at room temp

1 ¾ cups flour

1 cup plus 1 TBSP Greek yogurt, at room temp

3 sliced or chopped medium size peaches or about 2 cups

With the rack in the lower third of the oven, preheat the oven to 350°F (180°C). Line 8x8 square pan with the parchment paper with the sides overhanging to make it easier to remove your cake later.

For the topping, combine all the dry ingredients. Add the butter and mix with your fingertips until the mixture is just moistened. Set aside.

In a bowl of your stand mixer cream the butter, sugar, salt, baking powder and vanilla on high speed for about 10 minutes, be sure to stop the mixer and scrape up the sides of the bowl. Add the eggs, one at a time, and beat on medium speed until smooth.

Reduce the speed to low and add the flour in 3 additions, alternating with the yogurt. Make sure not to overmix - stop the mixer as soon as everything is incorporated. Now fold in the peaches by hand with a rubber spatula.

Spread the batter evenly into your prepared pan. Sprinkle with the streusel topping. Bake in preheated oven for 38-45 minutes until the toothpick comes out clean. The internal temperature should be around 204-206° (with a digital thermometer inserted into the middle of the cake, avoiding touching the bottom of the pan.) Just be sure to avoid 212°F and beyond, since that's the temperature that water turns to steam, which means you'll start losing precious moisture fast.

Ingredients