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, 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

DIRECTIONS:

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

Cut and Serve