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Dickey Farms Peach Recipes
Peach Streusel Coffee Cake
3/4 cup all-purpose flour 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar 1/3 cup firmly packed light brown sugar
1 teaspoon almond extract 1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour 3/4 cup granulated sugar
2 teaspoons baking powder 1/2 teaspoon salt
1 egg 4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup rmilk 1-1/2 teaspoon vanilla extract
2 firm ripe Dickey Farms peaches, peeled, pitted and sliced – 1 inch thick  
Preheat oven to 350 degrees. Grease and flour a 9 inch round spring form pan or square baking pan or baking dish.*

To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.

To make the cake, stir together in a bowl the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not over-mix. Spoon the batter into the prepared pan and spread evenly. If using a spring form pan, arrange the peach slices in concentric circles from the pan sides to the center. If using a square pan, arrange the slices in rows. Gently press the slices into the batter. Sprinkle evenly with the streusel. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the spring form pan, if using. Serve the cake warm or at room temperature, cut into wedges or squares.
*If using a glass baking dish, reduce the oven temperature to 325 degrees.
Yield: one 9 inch cake