Moist Peach Coffee Cake
Description
This peach coffee cake, with chunks of fresh peach and a buttery crumb topping, is the perfect sweet treat to make if you have a surplus of peaches.
Ingredients
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1 cup white sugar
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1/2 cup butter, softened
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1 cup sour cream
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2 eggs, lightly beaten
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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4 cups peeled, pitted and sliced peaches
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1/4 cup flour
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1/4 cup sugar
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1/4 cup chopped pecans
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1 teaspoon ground cinnamon
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3 tablespoons cold unsalted butter
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
2
To 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.
3
To make the crumb 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.
4
Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.