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Moist Peach Coffee Cake

Moist Peach Coffee Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 16 Servings
  • $10

INGREDIENTS

  • Cake Base

    • 1 cup white sugar
    • 🧈 ½ cup unsalted butter, softened
    • 1 cup sour cream
    • 🥚 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

  • Prepare the Peaches

    • 🍑 4 cups peeled, pitted, and sliced peaches

  • Crumb Topping

    • 1/4 cup flour
    • 1/4 cup sugar
    • 1/4 cup chopped pecans
    • 1 teaspoon ground cinnamon
    • 🧈 3 tablespoons unsalted butter

STEPS

1

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

2

Cream sugar and softened butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla.

3

Mix in flour, baking powder, baking soda, and salt until combined. Spread ½ of the batter into the prepared baking pan.

4

Layer peaches on top of the batter, then cover with remaining batter.

5

In a small bowl, mix flour, sugar, pecans, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.

6

Sprinkle the crumb topping evenly over the batter in the pan.

7

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

NUTRIENTS

Per 1 serving

🔥

215

Calories

  • 3
    Protein
  • 34
    Carbs
  • 8
    Fats

💡 Use fresh peaches for maximum flavor; frozen peaches can be used but thaw and drain thoroughly.Let the cake cool completely before slicing to ensure clean and even cuts.For an extra crunch, toast the pecans before incorporating them into the crumb topping.Store leftovers in an airtight container for up to three days.