White Chocolate Peach Coffee Cake

In a bowl, mix together the dry streusel ingredients. Then blend in the butter with a pasty cutter or the back of a fork until the mixture forms coarse crumbs. Set mixture aside.

Preheat oven to 350 F. Grease and flour a 9-inch round or 8×8 square inch baking pan. Set aside.

Slice the peaches roughly into four parts and place in a blender or food processor. Pulse until peaches are in smaller chunks. Set aside for later use.

To make the cake, mix together the flour, sugar, baking powder and salt in a bowl and set aside.

In the bowl of your stand mixer, place the egg, vanilla, milk, almond extract and butter. Mix until well combined. Begin to slowly mix in the flour mixture and continue mixing on medium speed until all of the flour is blended in. Stop mixer, and fold in peaches and 1/4 cup white chocolate chips. Pour the batter into the prepared baking pan. Top with the streusel topping, pressing the streusel topping lightly on top of the cake to attach.

Bake at 350 F for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, and allow to cool for twenty minutes before removing the cake from the pan and allowing it to finish cooling completely.

In a pan, melt the remaining 1/4 cup white chocolate chips. Drizzle white chocolate on top of the cooled coffee cake. Serve.

Makes 8 servings.

*Milk substitutes can be used. For a gluten free version, substitute almond flour or gluten free baking mix in place of the whole wheat flour.