Peach Coffee Cake

Ingredients

• 2 cups (480 ml) all-purpose flour
• 1 cup (240 ml) granulated sugar
• 1 teaspoon (5 ml) salt
• 3/4 cup (180 ml) cold unsalted butter (1 1/2 sticks (55 g)- cut into 1/2 inch (1 cm) pieces)
• 1/3 cup (80 ml) slivered almond
• 2 teaspoons (10 ml) baking powder
• 1/2 cup (120 ml) milk
• 1 egg
• 1 teaspoon (5 ml) vanilla extract
• 3 cups (720 ml) peeled and chopped peaches (about 6 medium size.)
• 1 1/2 cups (360 ml) raspberries or blueberries

Method

1. Heat the oven to 350°F (175°C).
2. Coat an 8 or 9-inch (23 cm) springform pan with nonstick cooking spray.
3. In a large bowl, whisk the flour, granulated sugar, and salt. Cut in the butter until the mixture becomes crumbly. Remove 1 cup (240 ml) of the mixture to a small bowl and stir in the almonds. Reserve for topping.
4. Stir the baking powder into the remaining flour mixture. In a small bowl, whisk the milk, egg, and vanilla, then stir into the flour mixture until a batter forms.
5. Spoon half the batter into the prepared pan. Scatter the peaches and raspberries or blueberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
6. Bake at 350°F (175°C) for one hour, until golden-brown and a toothpick inserted in the center comes out clean.
7. Cool slightly on a wire rack. Run a knife around the edge and remove the side of the pan.

. Serve warm or at room temperature. Enjoy!