Peach Coffee Cake

2
Anita Hoffman

By
@scent4U

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

About Peach Coffee Cake

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