Peach Streusel Coffee Cake

serves 8

For the Streusel

3/4 cup unbleached all-purpose flour

1/3 cup light brown sugar

1/4 cup granulated sugar

1 teaspoon ground cinnamon

6 Tablespoons (3 ounces) cold unsalted butter, cut into small pieces

For the Cake

1 1/2 cups unbleached all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 extra large egg at room temperature

4 tablespoons (2 ounces) unsalted butter, melted

1/2 cup milk at room temperature

1 1/2 teaspoon pure vanilla extract

1 teaspoon lemon zest

2 large firm, ripe peaches, about 1 pound; peeled, sliced, and cut into 1/2-inch wedges (about 8 wedges per peach)

Preheat the oven to 350º F.  Butter and flour a 9-inch spring-form pan, knocking out the excess.

For the Streusel

In a medium bowl, stir together the flour, both sugars, and cinnamon.  Using a pastry blender or your fingers, cut or rub in the butter until the mixture resembles wet sand; set aside.

For the Cake

In a large bowl, whisk together the flour, sugar, baking powder, and salt.  In a separate medium bowl, beat together the egg, melted butter, milk, vanilla, and zest using a whisk or hand-held mixer until smooth and creamy, about 1 minute.  Add the wet mixture to the dry mixture and mix just until moistened. Do not over mix.  Spoon the batter into the prepared pan and spread evenly.  Arrange the peach wedges in concentric circles from the pan sides to the center.  Gently press the slices into the batter.  Squeeze a handful of the streusel mixture in your hand, breaking into small clumps and sprinkling evenly over the peaches.  Continue with the remaining streusel.  

Bake until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean, about 50-60 minutes.  Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the pan.  Serve slightly warm or at room temperature.  Enjoy!

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