Peach Coffee Cake

Anita Hoffman


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

★★★★★ 1 vote
20 Min
50 Min


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2 c
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
eggs, at room temperature
1 c
sour cream, at room temperature
1 tsp
1 tsp
large, ripe peaches, peeled, pitted, and sliced
1/2 c
chopped pecans

How to Make Peach Coffee Cake


  • 1In a medium bowl, whisk together the dry ingredients; set aside.
  • 2Using 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.
  • 3In a small bowl combine the remaining 1/2 cup sugar and the cinnamon.
  • 4Spread 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.
  • 5Bake at 350 degrees for 45 to 55 minutes.
    Serve warm or at room temperature.

Printable Recipe Card

About Peach Coffee Cake

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

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