Recipes from Hand-Me-Down Cookbooks
I have to say that those peaches made one excellent coffee cake. Here is the recipe I used to make the Peach Coffee Cake. I added “Hill Country” since that is where the peaches came from.
Hill Country Peach Coffee Cake
• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• 1 cup (2 sticks) melted butter
• ½ cup chopped pecans
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 large egg
• 1 cup buttermilk
• 1 ½ cups fresh sliced peaches (or fresh canned)
Heat oven to 350 degrees F. Grease a 9- x 13-inch cake pan.
Mix the flour, brown sugar and white sugar in a large bowl. Pour the melted butter over the mixture and mix until it is combined and slightly sandy in texture. Remove 1 cup of this mixture to another bowl. Add the chopped pecans to the removed mixture and set aside.
Stir the soda and cinnamon into the remaining flour mixture. Beat the egg with the buttermilk and add to the bowl along with the peaches. Pour batter into the prepared pan. Sprinkle the reserved crumb topping over the top.
Bake for 35 minutes or until a tester comes out with a few moist crumbs. Delicious served warm.