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King Arthur Flour Whole Grain Baking
by King Arthur Flour
This is a very quick cake to put together. The scent of baking cinnamon from the crunchy top provides its own allure, and the peaches baked into the whole wheat batter give it a wonderfully comforting moistness. When baked with rhubarb (see variation, below), the stalks tend to melt into the batter, where the rhubarb lends its distinctly citrusy tang and moisture, without drawing too much attention to itself. In either form, this coffeecake is sure to become a favorite.
Yield: Two 9-inch round coffeecakes or one 9 x 13-inch cake, 24 servings
Baking Temperature: 350°F
Baking Time: 25 to 30 minutes for rounds, 30 to 35 minutes for 9 x 13-inch cake


• 2 cups (8 ounces) white whole wheat flour
• 1/2 cup (2 1/8 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 1 cup (7 ounces) sugar
• 1 large egg
• 1 cup (8 ounces) buttermilk
• 1 1/2 teaspoons vanilla extract
• 2 cups (12 ounces) peeled, diced fresh peaches, or if frozen, thawed

• 2 tablespoons (1 ounce) unsalted butter, softened
• 1/2 cup (3 1/2 ounces) sugar
• 1 tablespoon unbleached all-purpose flour
• 1 tablespoon ground cinnamon

Preheat the oven to 350°F. Grease and flour two 9-inch round pans or one 9 x 13-inch pan.

To Make The Cake: Whisk together the flours, baking soda and salt in a medium mixing bowl. Cream together the butter and sugar in a large bowl. Beat in the egg, stopping afterward to scrape the sides and bottom of the bowl. Add the dry ingredients, one third at a time, alternately with the buttermilk. Add the vanilla. Stir in the peaches until evenly distributed. Pour the batter into the prepared pan(s).

To Make The Topping: Combine the softened butter, sugar, flour, and cinnamon in a small mixing bowl until evenly mixed. Sprinkle this mixture over the batter.

Bake according to pan size, until the top is golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving.

Nutrition Information Per Serving (One 2 1/4-Square Or 1/12-Inch Of One Round Layer, 48G): 10g whole grains, 141 cal, 5g fat, 2g protein, 11g complex carbohydrates, 12g sugar, 2g dietary fiber, 22mg cholesterol, 145mg sodium, 76mg potassium, 56RE vitamin A, 1mg vitamin C, 1mg iron, 7mg calcium, 44mg phosphorus.

VARIATION: Rhubarb Coffeecake: Substitute finely chopped rhubarb for the peaches, and increase the sugar in the cake batter to 1 1/2 cups. Prepare and bake as directed above.


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