Saturday, July 26, 2014

Creamy Peach Coffee Cake

2 cups peaches
3 tablespoons craisins
1/4 cup milk
1/4 cup sugar
2 tablespoons corn starch

1 1/2 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking sodas
2 tablespoons ground flax seed 
1 teaspoon cinnamon 
1/4 cup butter
Pinch of salt

1 egg
1/2 cup butter milk
1 teaspoon vanilla

2 tablespoons butter
1/4 cup brown sugar
1/4 cup flour

1/3 cup butterscotch chips

In a sauce pan add the peaches and milk bring to a boil over medium heat. Next add the sugar and the craisins. Simmer for 5 minted. Then turn off the heat. 

In a large bowl add the flour, sugar, baking soda and baking powder. Cut the butter into small cubes. Use a fork or pastry cutter to work the butter into the flour. It should resemble course crumbs. Add a pinch of salt. 

Beat the egg and buttermilk together. Add all at once to the flour. Add the flax and the cinnamon. Mix well.

In a small bowl. Add 1/4 flour, 1/4 cup brown sugar and  butter. Use a knife or pastry cutter to work the butter in. It should look like peas when complete.  

Grease a 8x8 dish. Add the batter speed to the edges. Add the peaches.

Add the streusel to the top. 

Bake for 30 to 40 minutes at 350. 

No comments:

Post a Comment

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...