We've made this with an apple filling as well as peach. I love it because it's not overly sweet for breakfast. And the topping has just the right amount of crunch. So yummy!
recipe from the Better Homes and Garden cook book
2 cups sliced, peeled peaches - fresh or frozen
1/4 cup water - a little less if using frozen
1/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter or margarine
1/2 cup buttermilk*
1/2 teaspoon vanilla
1/4 cup flour
1/4 cup sugar
2 tablespoons butter or margarine
For filling, combine peaches and water in a small saucepan. Bring to a boil and simmer covered for about 5 minutes. Combine the sugar and cornstarch in a little bowl, add to fruit. Cook and stir over medium heat until thick and bubbly. Cook and stir for 2 minutes more; set aside to cool.
In a medium bowl, combine flour, sugar, baking powder, and baking soda. Cut in the 1/4 cup butter until the mixture is crumbly. Set aside. In another bowl combine the egg, milk, and vanilla. Add egg mixture to the flour mixture. Stir just until moistened. Spread 1/2 the batter into a greased 8x8 baking pan. Spread on the filling. Drop remaining batter in small mounds onto filling.
Now, onto the topping. In a small bowl stir together your flour and sugar. Cut in the butter until crumbly. Sprinkle over coffee cake. Bake at 350 for 40 minutes or until golden brown. Serve warm.
*If you don't have buttermilk on hand, substitute sour milk. Pour 1/2 tablespoon of lemon juice in a glass measuring cup. Add enough milk to make 1/2 cup and let sit for 5 minutes before using.