Peach Coffee Cake with Pecan Streusel
Preheat oven to 350 degrees F. Use baking spray with flour to generously coat bottom and sides of a 9-inch springform pan.Advertisement
Combine pecans, brown sugar, cinnamon, 1/2 cup flour and 1/4 teaspoon salt in a small bowl. Add melted butter; stir gently until crumbly. Set streusel aside.
Place the remaining 2 cups flour in a large bowl. Whisk in baking powder, baking soda and the remaining 3/4 teaspoon salt.
Whisk eggs, yogurt, buttermilk, granulated sugar, oil and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients; stir to combine.
Transfer the batter to the prepared pan. Arrange peach slices on top of the batter, leaving a 2-inch space in the center. Top with the reserved streusel.
Bake until lightly browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes, covering loosely with foil after 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 30 minutes. Remove the pan sides and serve with additional peach slices.
Equipment: 9-inch springform pan
2 1/2 fat, 1 1/2 starch, 1 other carbohydrate