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Moist Peach Coffee Cake

4

0 min

Moist Peach Coffee Cake

Moist Peach Coffee Cake Photo 1

Time

0 min

Serving

16 persons

Calories

215

Rating

4.00★ (164)

Cuisine

Author: Victoria Buriak
This is a great peach coffee cake recipe. I came up with it when our white peach tree yielded so many peaches, I had to figure out many ways to use them. Even my kids love this coffee cake — they will eat it all day!

Ingredients

  • white sugar: 1 cup
  • unsalted butter: 0.5 cup (softened)
  • sour cream: 1 cup
  • eggs, lightly: 2 piece (beaten)
  • vanilla extract: 1 tsp
  • all-purpose flour: 2 cups
  • ½ teaspoons baking powder: 1 piece
  • baking soda: 0.5 tsp
  • salt: 0.5 tsp
  • peaches: 4 cups (peeled, pitted, and sliced)
  • flour: 0.25 cup
  • sugar: 0.25 cup
  • pecans: 0.25 cup (chopped)
  • ground cinnamon: 1 tsp
  • unsalted butter: 3 Tbsp

Metric Conversion

Stages of cooking

Moist Peach Coffee Cake Photo 21
Moist Peach Coffee Cake Photo 32
Moist Peach Coffee Cake Photo 43
Moist Peach Coffee Cake Photo 54
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
    Moist Peach Coffee Cake Photo 2
  2. 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.
    Moist Peach Coffee Cake Photo 3
  3. Make the 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.
    Moist Peach Coffee Cake Photo 4
  4. Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
    Moist Peach Coffee Cake Photo 5

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