Peach Streusel Coffee Cake in a Skillet

Peach Streusel Coffee Cake in a Skillet
Peach Streusel Coffee Cake in a Skillet

Ingredients

for the coffee cake:
  • 3 c. white whole wheat flour (my preference) or all-purpose flour
  • 3 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cardamom
  • 1/2 tsp. kosher salt
  • 3/4 c. plus 1 tsp. unsalted butter, softened (not melted), divided
  • 1 c. sugar
  • 2 large eggs
  • 1/2 c. milk
  • 1/4 c. sour cream
  • 1 T. pure vanilla extract
  • 1/2 tsp. almond extract
  • 3 c. peeled and diced fresh peaches, cut into 1/2" cubes

for the crumb topping:
  • 3/4 c. all-purpose flour
  • 1/3 c. packed brown sugar
  • 1/4 c. sugar
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 6 T. cold butter, cut into 1/2" pieces

for the glaze:
  • 1 c. powdered sugar
  • 4 tsp. milk

Instructions
  1. Preheat oven to 375°. 
  2. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. 
  3. Set pan aside.

for the coffee cake:
  1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. 
  2. In the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 3 to 4 minutes. 
  3. Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if the batter is a bit curdled looking. 
  4. Add the dry ingredients and mix until just combined. 
  5. Gently fold in the diced peaches and spread batter into prepared skillet.

for the crumb topping:
  1. In a medium bowl, mix together the flour, brown sugar, sugar, cinnamon, and salt. 
  2. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. 
  3. Sprinkle over the top of the coffee cake batter. 
  4. If you desire to see some peaches poking through the crumb topping, as shown in my photos, slightly press a few additional pieces of diced peaches into the the crumb topping.
  5. Place skillet in oven and bake for about 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. 
  6. When this cake is still warm, it has a very tender crumb. If you can resist, let cool for at least 2 hours before serving for best slicing.

for the glaze (This step is completely optional):
  1. In a small bowl, stir together the powdered sugar and milk until smooth. 
  2. Drizzle over individual pieces of coffee cake. 
  3. If you like to use alot of glaze, you will probably want to double this.