A moist peach coffee cake that combines the sweetness of ripe peaches with a tender, buttery crumb. Each slice is rich and soft, dotted with juicy peach pieces that add a burst of freshness. The cake is crowned with a golden-brown cinnamon streusel, offering a delightful crunch and warm aroma. Perfectly balanced in flavor, it pairs beautifully with a cup of coffee or tea. Ideal for breakfast, brunch, or dessert, this homemade treat brings comfort and elegance to any table.
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 cups peeled, pitted, and sliced peaches
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
- 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.
- 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.
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Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.