Peach Struesel Coffee Cake
- STREUSEL:
- 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
- 1/3 c. sugar
- 3 tbsp. butter, melted
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg (optional)
- COFFEE CAKE:
- 1 c. sugar
- 1/2 c. (1 stick) butter, softened
- 1 1/2 tsp. vanilla
- 4 egg whites
- 1 1/2 c. all-purpose flour
- 3/4 c. Quaker Oats (quick or old fashioned, uncooked)
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 3/4 c. light sour cream
- 1 (16 oz.) can sliced peaches, drained OR 1 c. sliced fresh peaches
- Heat oven to 350 degrees F. Spray 9 inch square baking pan or grease lightly. For streusel, combine all ingredients; mix well. Set aside.
- For coffee cake, beat first three ingredients until fluffy. Add egg whites; mix until smooth. Combine dry ingredients; mix well. Add to sugar mixture, half at a time, alternately with sour cream; mix just until blended. Spread into prepared pan. Pat canned peach slices dry with paper towels; arrange over batter. Sprinkle with streusel. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Serve warm.
streusel, oats, sugar, butter, ground cinnamon, ground nutmeg, coffee, sugar, butter, vanilla, egg whites, flour, oats, baking powder, baking soda, light sour cream, peaches
Taken from www.epicurious.com/recipes/member/views/peach-struesel-coffee-cake-1229391 (may not work)