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!
Nutrition Facts (per serving)
| 215 | Calories |
| 8g | Fat |
| 34g | Carbs |
| 3g | Protein |
Ingredients
1x2x4x
Original recipe (1X) yields 16 servings
Coffee Cake:
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 cups peeled, pitted, and sliced peaches
Topping:
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
- 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.
- 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.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
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