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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Wonderful warm, with coffee, in the morning or with milk as a bedtime snack at night. Ingredients:
1 1/2-1 3/4 cups all-purpose flour |
1 cup sugar |
1 cup butter, softened |
2 teaspoons baking powder |
2 teaspoons grated lemon zest |
1/8 teaspoon salt |
4 eggs |
1 (20 ounce) can sliced yellow cling peaches, well-drained |
Directions:
1. I believe this came from Good Housekeeping centuries ago.
2. 1 1/2 hrs.before, preheat oven to 350°F.
3. Grease 13 x9 baking pan.
4. In large bowl, mix flour and next 6 ingredients.
5. With mixer at low speed, beat until well mixed, constantly scraping bowl with spatula.
6. Increase speed to high; beat 4 minutes, occasionally scraping bowl.
7. Spread batter evenly in baking pan.
8. Arrange peaches in row on top of batter.
9. Sprinkle entire top with topping.
10. Bake 45-50 minutes until light golden and toothpick inserted in center comes out clean.
11. Cut coffeecake into rectangles; serve warm.
12. CAN SUBSTITUTE CANNED PEARS.
13. TOPPING: In small saucepan over med. heat, melt 1/2 cup butter; remove from heat.
14. Stir in: 1 cup all purpose flour, 1 tbs.grated lemon peel, 1/2 cup sugar. Form soft dough.
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