Peach Coffee Cake

1 c. (2 sticks) unsalted butter, at room temperature

6 peaches, pitted and cut into 8 slices each*

Juice of 1/2 lemon

1 t. ground cinnamon

2 c. all-purpose flour

2 t. baking powder

1-1/3 c. plus 1 T. firmly packed brown sugar

1/8 t. salt

1 t. vanilla extract

2 large eggs

Preheat oven to 350 degrees.

Lightly grease an 8 x 11" glass baking dish or 9" springform pan. Any shape will do as long as it's large enough. Cake will double in size as it bakes.

Mix the peach slices, lemon juice, and cinnamon in a large bowl, making sure the peaches are well-coated with cinnamon.

Stir together the flour and baking powder in a medium bowl, getting rid of any lumps.

Beat the butter, 1-1/3 c. brown sugar, and salt in another large bowl. Stop when mixture is fluffy and has slightly lightened in color, about 5 minutes. Add the vanilla, then the eggs one at a time, fully mixing in the first before adding the second.

Add the flour mixture to the butter mixture, gently incorporating it until it's smooth. The batter will be quite thick.

Spread half the batter over the bottom of the buttered baking dish. Evenly distribute 24 of the peach slices over the top (There should be 48 slices in total.) Spread the other half of the batter over the peaches, then top with the rest of the peaches. Sprinkle with remaining 1 T. brown sugar.

Bake until a knife inserted into the center comes out clean, about 1 hour. 

*Can also use plums, apples, or berries. Avoid citrus and melons. Also good with frozen fruit if the fresh fruit you want isn't in season.

Serves 12.

Adapted from Good and Cheap, p.180.