Peach Coffee Cake

Anita Hoffman

By
@scent4U

This is a moist, melt in your mouth, fantastic coffee cake.
Recipe and photo adapted from Brown Eyed Baker.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 c
flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
kosher salt
1/2 c
unsalted butter, at room temperature
1-1/2 c
sugar
2
eggs, at room temperature
1 c
sour cream, at room temperature
1 tsp
vanilla
1 tsp
cinnamon
3
large, ripe peaches, peeled, pitted, and sliced
1/2 c
chopped pecans

Directions Step-By-Step

1
In a medium bowl, whisk together the dry ingredients; set aside.
2
Using an electric mixer, beat butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
Reduce the mixer speed to low and add the eggs, one at a time, beating well after each addition.
Add the sour cream and vanilla, and mix until the batter is smooth.
slowly add the dry ingredients to batter and mix just until combined.
3
In a small bowl combine the remaining 1/2 cup sugar and the cinnamon.
4
Spread half of the batter evenly into the bottom of a greased 9 inch square baking pan.
Top with half of the peaches, then sprinkle with 2/3 rds of the cinnamon sugar. Drop the remaining batter on top of the peaches in small mounds, then use a spatula to gently spread it into an even layer, covering the peaches.
Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar and the pecans.
5
Bake at 350 degrees for 45 to 55 minutes.
Serve warm or at room temperature.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American