Peach Coffee Cake
Remember last week when I told you that I can’t help myself when I walk past peaches in the store? The intoxicating smell from two produce bins over seriously puts a spell on me. As a result, I ended up buying more peaches in one fail swoop that I could hope to eat before they would start to make that treacherous turn to going bad. This tends to be the case more often than not when it comes to me and food… whether I’m buying it or ordering it, my eyes are almost always bigger than my stomach. The typical result is a refrigerator overrun with take out containers from half-eaten meals that I inevitably don’t get around to polishing off. Luckily, we’re dealing with an over-abundance of peaches, and my arm certainly doesn’t need to be twisted to get in the kitchen and bake up some sort of peachy dessert. Instead of take out containers, we have a fabulous peach cake!
This peach cake is the epitome of a wonderfully moist coffee cake. The crumb is incredibly light, and thanks to sour cream and the natural juices from the peaches, the cake is melt-in-your-mouth fantastic. There is a peach and cinnamon-sugar layer in the middle of the coffee cake, and then more peaches, cinnamon-sugar and a sprinkling of pecans on the top. It’s perfection.
Coffee cakes, crumb cakes and danishes always remind me of my grandma. It seemed she always had at least one of those floating around, just in case a neighbor friend dropped in for coffee and a chat. The family get-together on Sunday that started with zucchini fries was capped off with this cake, which is fitting since when we’re all together it’s impossible to not think about my grandma. I’m certain she would have loved this cake, and would have shared it with her friends proudly. Whether it’s for a friend, for your family, for a church gathering, or just for you, I hope you whip this up and enjoy every sweet, peachy bite!
Peach Coffee Cake
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1½ cups (300 g) granulated sugar, divided
- 2 eggs, at room temperature
- 1 cup (230 ml) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted, and sliced
- ½ cup (49.5 g) chopped pecans
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- Using an electric mixer, beat the 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 the batter and mix just until combined, using a rubber spatula to fold in any flour that needs to be incorporated.
- In a small bowl, combine the remaining ½ cup sugar and the cinnamon.
- Spread half of the batter evenly into the bottom of the pan. Top with half of the peaches, then sprinkle with two-thirds of the cinnamon sugar. Drop the remaining batter on top of the peaches in small mounds, then use an offset 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.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.