We have one peach tree, a fairly early variety.  The little thing produced itself proud this year; we kept thinning, and thinning those peaches throughout the season, fearing the weight of the ripened ones would damage its fairly young form.   We still got somewhere around 1 1/2 to 2 bushels of ripe ones.  Most of them were preserved as rolls of fruit leather, with many more eaten fresh, made into creamy smoothies, or baked into this favorite coffeecake, which we serve as breakfast food.  I got the recipe when I was nineteen and in college, from a friend my age who also loved to bake.  She ended up living in the same apartment complex and I, and we shared several food-related experiences.  She and I drowned our boy-centered troubles one night by staying up late, crying with each other's stories, and consuming an entire cheesecake.

But back to the peaches...
There's nothing like biting into a warm, juicy peach fresh off the tree... or a tree-ripened peach from wherever you can buy them.  If you're not so fortunate, you can use either fresh, frozen, or canned (and drained) peaches for this, but the best flavor- as you'd expect!- will be from using the freshest, sweetest, juiciest peaches you can get.  

Peachy Pecan-Streusel Coffeecake
Cake:
1/2 c. butter, softened 
3/4 c. sugar (1 cup if you like things very sweet)
2 eggs
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sour cream or yogurt
1 tsp. vanilla
2 c. sliced peaches

Preheat oven to 375 degrees.  Butter or spray a 9x13 pan; set aside.  Cream together the butter and sugar; beat in the eggs.  combine all dry ingredients, add to butter mixture alternately with sour cream and vanilla.  Beat just until smooth.  Spread batter in prepared pan.  Arrange peach slices over batter.  Combine the streusel ingredients and sprinkle over peaches.  Bake 25-30 minutes or until toothpick inserted into center of cake comes out clean (no batter clinging, only crumbs if anything).  Serve warm or at room temperature.

Streusel:
1 c. chopped pecans
1/4 c. brown sugar, packed
1/2 tsp. cinnamon


 


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