Today

Today is cold and rainy and if the temerature drops much at all it will be cold and icy. Today is a day for cooking and eating and curling up on the sofa. Church was canceled due to the impending ice storm so we are doing all of the afore mentioned things. I rarely make big breakfasts because it just requires more time than I am willing to give it before Tim leaves for work in the morning or before we leave for church. So today was the perfect day for a nice breakfast. Today I made Peach Raisin Coffee Cake. It was yummy so I decided to share.

Peach Raisin Coffee Cake

INGREDIENTS:

* 1-1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1/2 cup granulated sugar
* 1/4 cup butter
* 1 egg
* 2/3 cup sour milk or buttermilk
* 1 teaspoon vanilla extract
* 1 fresh peach, (or frozen but if frozen drain) peeled, diced and tossed with 1 teaspoon confectioners' sugar
* 1/2 cup raisins, soaked in warm water for 15 minutes, drained and patted dry
* Topping:
* 2 Tablespoons dark brown sugar, packed
* 1 Tablespoon all-purpose flour
* 2 teaspoons butter
* Icing:
* 1/2 cup confectioners' sugar
* 1 teaspoon (about) cream or milk

PREPARATION:
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.

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.