I first started baking in middle school by following recipes from Kraft magazine, recipes shamelessly calling for Miracle Whip, Philadelphia brand cream cheese, Velveeta (heaven forbid you try to use real non-Kraft cheese), Bakers chocolate. (This was before they started charging for the magazine. Are they really trying to make people pay for what amounts to 60 glossy pages of Kraft advertising convincing them to go out and buy even more Kraft products? And who would actually buy it..?)
That being said, Kraft did teach me a lot. I baked my first cheesecake with one of their recipes, learned to cook lunch for myself, and borrowed heavily from them for my first recipe on this blog.
One of the first things I baked (and one of their more blatant self-promoting recipes) was this strawberry peach crisp. The recipe wasn't bad; it was easy and tasted okay. It also made very little sense; it made you go out and buy Post Honey Bunches and Oats (the almond one, mind) for the topping, yet also had you go through the process of making a traditional crumble topping, cutting in a tiny bit of butter in a minuscule amount of flour, sugar and cinnamon to create a tiny amount of streusel that got lost in all the cereal.
This coffee cake is a more sophisticated, less fake version of that crisp, playing off the same flavors of peach, strawberry, cinnamon, and cornflakes. It's about as easy, tastes way better, and is a great summer version of traditional coffee cake. The yogurt in this recipe gives the cake a nice dense crumb, and the cornmeal gives it a little more texture than normal coffee cake.
It's great for breakfast (I think the cornmeal and fruit makes it seem extra acceptable to eat this cake for breakfast) or a snack, warm from the oven or chilled in the fridge.
But for God's sake, find something to serve it with besides Cool Whip.
Peach and Strawberry Cornmeal Coffee Cake
Click here for the printer-friendly recipe. | Yields: One 13x9 inch cake
For the Streusel Topping
1 cup flour
½ cup granulated or light brown sugar
2 teaspoons cinnamon
¼ teaspoon salt
6 tablespoons butter, softened
For the Cake:
1 ⅓ cups all-purpose flour
⅔ cup cornmeal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
⅔ cup granulated sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1 cup plain Greek yogurt
2 tablespoons milk
3-4 medium peaches, peeled and cubed
2 cups fresh strawberries, diced
Preheat the oven to 350 F.
Make the streusel topping. Mix together the flour, sugar, cinnamon, and salt. Add the butter, and use your fingers or a pastry cutter to rub the butter into the flour mixture.
In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
In a separate bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla extract.
Whisk in the yogurt and milk.
Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chopped fruit.
Pour the batter into a greased 13x9 inch pan.
Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.