This coffee cake recipe comes from my country cookbook that my mom gave to me when I moved out on my own. I didn’t modify it much but I think I will the next time I make it. It turned out a little on the dry side in my opinion, although the peach topping really helped with that. Otherwise it was rather tasty and super quick & easy to make. Enjoy!

Peachy Coffee Cake

Cake:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 4 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1 tbsp. pumpkin pie spice
• 1 1/2 cups rolled oats
• 1/2 cup chopped almonds
• 2/3 cup whole milk
• 1 egg, lightly beaten
• 1/2 cup unsalted butter, melted

Topping:

• 1 14.5 oz can sliced peaches
• 1/2 cup brown sugar
• 3 tbsp. unsalted butter, melted

Directions:

Pre-heat your oven to 375°.

Sift together the flour, sugar, baking powder, salt, and pumpkin spice. Add in the oats and chopped almonds.

Combine the milk, egg, and butter. Stir into the flour mixture until moistened. Do not beat. It will seem thick and dry, this is ok.

Spread batter into an 8″ baking pan that’s been sprayed with non-stick cooking spray. Bake for 40 minutes. Allow to cool.

Roughly chop the peaches and spread them on top of the cooled cake. Sprinkle with brown sugar and dribble the melted butter on top. Turn your oven to broil, put the rack in the top slot,  and broil until the topping bubbles and the peaches begin to brown.