PEACH FILLED COFFEE CAKE

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons double-acting baking powder
2 teaspoons grated lemon peel
1/8 teaspoon salt
1 cup butter or margarine, softened
4 eggs
1 (29 ounce) can sliced cling peaches, well drained
Topping (recipe follows)

Preheat oven to 350 degrees F. Grease 13x9-inch baking dish.

Into large bowl, measure first 7 ingredients; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 4 minutes, occasionally scraping bowl.

Spread batter evenly in baking dish. Arrange peaches on top of batter. Sprinkle entire top with Topping.

Bake 45 to 50 minutes until light golden and toothpick inserted in center comes out clean. Cut into rectangles. Serve coffee cake warm.

TOPPING:
1 cup all-purpose flour
1/2 cup butter or margarine
1/4 cup sugar
1 tablespoon grated lemon peel

In medium bowl, with hand, knead the ingredients for the topping together to form a soft dough.

VARIATION:

PEAR-FILLED:
Prepare as above but substitute one 29-ounce can sliced pears, drained, for peaches.

Makes 12 servings
From Recipelink.com
Source: Magazine recipe clipping