Peach Cobbler Coffee Cake
Description
Fresh peach slices simmered with brown sugar and cinnamon form a gooey peach cobbler-inspired filling that you'll layer into rich sour cream coffee cake batter in this easy recipe.
Ingredients
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1 cup all-purpose flour
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1 cup finely chopped pecans
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1/2 cup white sugar
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1/2 cup brown sugar
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2 teaspoons ground cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, cut into pieces and softened
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4 peaches, peeled and thinly sliced
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1 cup brown sugar, divided
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1 tablespoon cornstarch
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1 teaspoon ground cinnamon
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1 3/4 cups white sugar
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3/4 cup unsalted butter, softened
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1 tablespoon vanilla extract
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1 teaspoon salt
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3 large eggs, at room temperature
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4 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1 1/4 cups buttermilk
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3/4 cup sour cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan; line with parchment paper with 1 inch overhang over sides.
2
Whisk 1 cup flour, pecans, ½ cup white sugar, ½ cup brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt together in a medium bowl. Work ½ cup butter pieces into flour mixture using a fork, stirring and cutting until combined. Refrigerate topping until needed.
3
Gently combine peach slices, ½ cup brown sugar, cornstarch, and 1 teaspoon cinnamon in a medium saucepan over medium heat; cook, stirring occasionally, until sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Cool.
4
Beat 1¾ cup sugar, ¾ cup butter, vanilla, and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment until combined and fluffy, 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition.
5
Combine 4 cups flour and baking powder in a separate bowl. Whisk buttermilk and sour cream together in a separate bowl.
6
Beat flour mixture into butter mixture in 3 additions, alternating with buttermilk mixture, beating at a low speed to combine.
7
Pour about ⅔ batter into the prepared pan; sprinkle remaining ½ cup brown sugar over top. Gently smooth using a silicone spatula. Spoon peach filling evenly over brown sugar; gently smooth using a silicone spatula. Spread remaining ⅓ batter over peach filling. Sprinkle topping evenly over cake.
8
Bake in the preheated oven until golden brown at edges and cooked through, 70 to 80 minutes, rotating pan halfway through baking. (Cover the pan with aluminum foil after 1 hour baking if topping looks dark enough.) Transfer the pan to a wire rack; cool before slicing, 30 to 40 minutes.