Moist Peach Coffee Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 215 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• 2 eggs, lightly beaten
• 3 tablespoons cold unsalted butter
• 4 cups peeled, pitted and sliced peaches
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 1.5 teaspoons baking powder
• 1/4 cup sugar
• 1/4 cup flour
• 1/4 cup chopped pecans

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.

Step 2

Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

Step 3

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.

Step 4

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.