Peach Streusel Coffee Cake

Adapted from a Betty Crocker recipe, this makes a really tasty coffee cake with ingredients usually on hand in your pantry. (Preparation time does not include 1 hour rising time)

• Ready In: 55 mins
• Serves: 9
• Yields: 1 coffee cake

Ingredients

• Coffee Cake

• 1 (1/4ounce) package active dry yeast
• 3⁄4 cup warm water
• 3  tablespoons sugar
• 1  teaspoon salt
• 1  large egg
• 1⁄4 cup margarine, softened
• 2  cups all-purpose flour
• 1 (16 ounce) can  peach slices, drained (reserving 1 tablespoon plus 1 teaspoon syrup)

• Streusel

• 1⁄4 cup all-purpose flour
• 1⁄4 cup brown sugar
• 1⁄4 cup margarine, cold
• 1  teaspoon cinnamon
• 1⁄4 cup pecans, chopped (optional)
• 1⁄2 cup powdered sugar (for glaze)

Directions

1. Make streusel; in a small bowl mix flour, brown sugar and cinnamon, cut in margarine until it resembles crumbs, add pecans if desired. Cover and chill while making the cake.
2. Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, margarine and 1 1/4 cup of the flour. Beat on medium speed, scraping bowl frequently, for 2 minutes. Stir in remaining flour.
3. Drop half of the batter by tablespoonfuls into a greased 8x8x2 or 9x9x2 inches square pan, spreading batter to edges; arrange drained peaches over batter, sprinke half of the streusel over the peaches/batter. Drop the remaining batter by tablespoonfuls into pan evenly, sprinkle with remaining streusel. Cover, let rise in a warm place until double, about an hour.
4. Heat oven to 350°, uncover and bake until golden brown, 30 - 35 minutes, cool in pan on wire rack or loosen coffee cake, remove from pan to wire rack and let cool.
5. Mix the reserved 1 tablespoon and 1 teaspoon syrup from the peaches with 1/2 cup powdered sugar into a glaze, drizzle over coffee cake while still warm.