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Peach Crunch Tea Bread Sister's Note: This tea bread is baked in a Bundt pan instead of a loafpan. The "crunch" is created by the baked-on streusel topping that crowns the bread.
1/3 cup sugar Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. Combine first 4 ingredients, stirring with a fork until mixture is crumbly. Sprinkle sugar mixture evenly into bottom of prepared pan. Set aside. Combine 2 cups flour and next 3 ingredients in a small bowl; set aside. Beat cream cheese and 1/2 cup butter at medium speed of an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Add flour mixture to cream cheese mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour half of the batter into prepared pan. Spread peach preserves over batter, leaving 1/2-inch border around side and middle of pan. (Preserves will stick to pan if spread to edges.) Pour remaining batter over preserves. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; turn out onto wire rack, and let cool completely. Yield: one 10-inch cake. © 1996 by Oxmoor House, Inc. |
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