This is a great peach coffee cake recipe. I came up with it when our white peach tree yielded so many peaches, I had to figure out many ways to use them. Even my kids love this coffee cake — they will eat it all day!
Ingredients
- white sugar: 1 cup
- unsalted butter: 0.5 cup (softened)
- sour cream: 1 cup
- eggs, lightly: 2 piece (beaten)
- vanilla extract: 1 tsp
- all-purpose flour: 2 cups
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- peaches: 4 cups (peeled, pitted, and sliced)
- flour: 0.25 cup
- sugar: 0.25 cup
- pecans: 0.25 cup (chopped)
- ground cinnamon: 1 tsp
- unsalted butter: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
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Make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
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Make the topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
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Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
