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Peach Melba Crunch Coffee Cake




Source of Recipe


by Marsha, from recipe contest cited below


Recipe Introduction


Winner of the April 2004 Kaiser Bakeware Recipe Contest Submitted by S. DeSantis of Bethlehem, PA


List of Ingredients





Crunch:
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup all purpose or unbleached flour
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
6 tablespoons butter, slightly softened
1 cup chopped pecans (or other favorite nut: ie. cashew, walnut, pistachio, etc.)

Cake:
2 cups all purpose or unbleached flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter, slightly softened
1 cup milk
1 egg
4 cups peeled, stoned, sliced or large diced fresh peaches, well drained
1 cup blueberries (optional)
1-3 oz package dry raspberry flavored gelatin
Ice Cream or Whipped Cream, if desired (for serving)

Recipe



Preheat oven to 350 degrees F. In medium bowl combine all crunch ingredients, except nuts. Mix with a fork until crumbly. Stir in nuts, reserve. In large mixing bowl combine flour, sugar, baking powder and salt; toss to mix. Cut in butter until crumbly. Add milk and egg; mix well. Pour/spread batter into 13"x9" Pan. Scatter peaches and blueberries (if used) atop batter. Sprinkle dry gelatin over fruit; then scatter crunch topping over top. Bake in preheated oven about 40 to 45 minutes until crunch is golden and fruits are bubbly. Cool slightly on rack. Remove springform rim for ease in cutting. Serve warm or cool; with ice cream or whipped topping if desired.

Makes about 16 servings.

*Other favorite fruits or flavors of gelatins may be used. To really make this fit the "peach melba" I would not add blueberries. This also can be enjoyed with fresh plums and peach flavored gelatin. In a pinch we have used canned fruits (but be sure they are very well drained!).