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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it's delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays. Ingredients:
1 cup butter, softened |
1-3/4 cups sugar |
4 eggs |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1-1/2 teaspoons baking powder |
1 can (21 ounces) peach pie filling |
icing: |
1-1/4 cups confectioners' sugar |
1/2 teaspoon almond extract |
3 to 4 tablespoons milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined.
2. Spread 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack.
4. In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over warm coffee cake. Yield: 16-20 servings.
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