Peach Raisin Coffee Cake Recipe

Preheat oven to 350 F. Line a 9 x 9-inch baking pan with non-stick foil.

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat sugar and butter until combined. Beat in egg, sour milk or buttermilk, and vanilla extract. Mixture will be a little lumpy.

Add flour mixture to liquid ingredients, stirring with a fork just until combined. Pour into prepared baking pan and smooth. Evenly sprinkle diced peaches and raisins over the top, and press gently into the batter, but do not submerge.

With a pastry cutter or fork, combine brown sugar, flour, and butter until crumbly. Sprinkle evenly over the peaches and raisins.

Bake about 30 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack or trivet to room temperature.

For the icing, combine confectioners' sugar with cream or milk until smooth. Scrape into a ziptop bag, press out the air, and seal. Snip a small corner from the bottom of the bag and drizzle icing over the top of the cooled coffee cake.

Store covered at room temperature.

Yield: 9 generous servings

_{Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.}