Fresh peaches and raisins in a simple coffee formats ...

Preparation

Preheat oven to 350 F. Grease a baking sheet with parchment paper 9 x 9 inches.

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

In a large bowl, beat sugar and butter until smooth. Beat the eggs, milk or sour whey and vanilla extract. Mixture will be slightly lumpy.

Add the flour mixture to the wet ingredients, stirring with a wide range of dinner until combined. Pour. Into the prepared pan and smooth Sprinkle raisins and peaches into cubes evenly on top. Tap the pan gently on the counter to get the fruit to fall slightly in the dough, but do not enjoy the fruits.

Cut the cold butter into cubes half an inch. With a pastry blender or fork, mix brown sugar, flour and butter until crumbly. Spray evenly over peaches and raisins.

Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack or coasters at room temperature.

For the icing, mix the icing sugar with cream or milk until the consistency of a light rain. Pour in your pocket to press Ziptop the air and seal. Cut a small corner of the bottom of the bag and frosting over top cooled coffee cake.

Covered at room temperature.

Yield: 9 generous servings

_{Photo © 2014 Peggy Trowbridge licensed Filippone to About.com, Inc.}