This is probably the richest coffee cake I've ever eaten, not to mention the biggest. It has a layer of peaches and crumb in the middle, as well as crumbs on top. The edges got a bit over-baked but otherwise, no complaints! This takes a bit more prep than most cakes to make, but it's definitely worth it.
Recipe from The Cake Book by Tish Boyle
Crumb Topping and Filling
1 cup flour
1/2 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp salt
2/3 cup unblanched sliced almonds
7 Tbsp unsalted melted butter
1. Mix flour, sugar, cinnamon, salt and almonds. Add melted butter, stir till butter is absorbed and ingredients are evenly moistened. Set aside
Cake
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/4 cup sugar
2 eggs
1 egg yolk
1 tsp vanilla
1/4 tsp almond extract
3/4 cup buttermilk (if you're like me and you never can finish the liquid variety, look for the powdered kind)
1 heaping cup 1/4 inch thick fresh or frozen peach slices (I used canned)
Preheat oven to 350. Grease bottom and sides of a 9" springform pan
Whisk flour, baking powder, baking soda and salt. Set aside
Beat the butter and sugar till light and fluffy.
Beat in eggs and egg yolk one at a time, beating well after each addition
Beat in vanilla and almond extract
Beat in flour mixture in 3 additions alternating it with the buttermilk in 2 additions
Scrape half the batter into the pan and smooth the top.
Sprinkle half of the crumb topping evenly over the batter
Arrange peaches on top of the crumbs
Spoon remaining batter over the filling
Smooth it down and sprinkle the remaining crumb on top of the cake
Bake for 50-60 min. Cover cake with foil during the last 15 min if getting too brown. Cool in pan for 20 min
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