Peach-Filled Coffee Cake

• 1 1/2 - 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1 cup butter, softened
• 2 teaspoons baking powder
• 2 teaspoons grated lemon zest
• 1/8 teaspoon salt
• 4 eggs
• 1 (20 ounce) can sliced yellow cling peaches, well-drained

1. I believe this came from Good Housekeeping centuries ago.
2. 1 1/2 hrs.before, preheat oven to 350u0b0F.
3. Grease 13"x9" baking pan.
4. In large bowl, mix flour and next 6 ingredients.
5. With mixer at low speed, beat until well mixed, constantly scraping bowl with spatula.
6. Increase speed to high; beat 4 minutes, occasionally scraping bowl.
7. Spread batter evenly in baking pan.
8. Arrange peaches in row on top of batter.
9. Sprinkle entire top with topping.
10. Bake 45-50 minutes until light golden and toothpick inserted in center comes out clean.
11. Cut coffeecake into rectangles; serve warm.
12. CAN SUBSTITUTE CANNED PEARS.
13. TOPPING: In small saucepan over med. heat, melt 1/2 cup butter; remove from heat.
14. Stir in: 1 cup all purpose flour, 1 tbs.grated lemon peel, 1/2 cup sugar. Form soft dough.

allpurpose, sugar, butter, baking powder, lemon zest, salt, eggs, peaches

Taken from www.food.com/recipe/peach-filled-coffee-cake-84594 (may not work)