Peach Coffee Cake

I love to make this in the summer when the Freestone Peaches are out.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 3⁄4 cup unsalted butter, softened
• 3⁄4 cup sugar
• 1⁄4 cup brown sugar
• 3  eggs
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon nutmeg
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2⁄3 cup milk
• 4  large  peaches, peeled, pitted and sliced or 16  ounces  frozen peaches, thawed

• Struessel

• 1⁄2 cup light brown sugar
• 1  teaspoon cinnamon
• 1⁄4 cup walnuts, chopped

Directions

1. Preheat oven to 375 degrees.
2. Spray a 12 to 14-inch spring form pan with oil.
3. In a large bowl with an electric mixer, beat the butter, eggs, and sugars until light and fluffy.
4. Add dry ingredients, flour, baking powder, salt, and nutmeg; mix.
5. Add milk; beat with mixer until well blended.
6. Gently fold in peaches.
7. Put batter into oiled springform pan and top with struessel mixture.
8. Bake at 375 degrees for 50 minutes to 1 hour.
9. Remove from oven; cool for 15 minutes; remove sides of pan.