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PEACH COFFEE CAKE

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Homemade Peach Sour Cream Coffee Cake

Introduction

Indulge in the delightful flavors of this homemade Peach Sour Cream Coffee Cake featuring a moist sour cream base, fresh peach slices, and a crunchy oatmeal crumb topping. This versatile coffee cake can be enjoyed for breakfast or as a delightful dessert. Whether you use fresh peaches, canned peaches, or peach pie filling, this recipe promises a delightful treat for any occasion.

Ingredients

For the Coffee Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 peaches, peeled, pitted, and sliced

For the Streusel Topping:

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup old-fashioned oats
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter, softened

Instructions

  1. Preparation:
  • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick cooking spray.
  1. Prepare the Cake Batter:
  • In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
  • Using a mixer, cream together the softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Stir in sour cream and vanilla extract until combined.
  • Gradually add the flour mixture to the wet ingredients in three intervals, mixing until just combined.
  1. Assemble the Coffee Cake:
  • Spread half of the cake batter evenly into the prepared springform pan.
  • Arrange the sliced peaches over the batter.
  • Top with the remaining cake batter, spreading it carefully over the peaches.
  1. Prepare the Streusel Topping:
  • In a medium bowl, combine flour, brown sugar, oats, and cinnamon.
  • Cut in softened butter using a pastry knife or fork until the mixture resembles coarse crumbs.
  • Sprinkle the streusel topping evenly over the top of the cake batter.
  1. Bake the Coffee Cake:
  • Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the coffee cake to cool slightly on a wire rack before removing the sides of the springform pan.
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Notes and Tips

  • Preheat your oven before baking and position the cake on the center rack for even baking.
  • Feel free to use fresh peaches, canned peaches, or peach pie filling based on availability and preference.
  • Ensure that your butter is softened and eggs are at room temperature for best results.
  • Cream the butter and sugar until light and fluffy to incorporate air into the batter.
  • Avoid overmixing the batter once the flour is added to prevent a tough texture.
  • The cake batter will be thick, making it easier to spread using a nonstick-sprayed spoon.

Nutrition Information

  • Calories: 686 kcal
  • Carbohydrates: 95 g
  • Protein: 9 g
  • Fat: 31 g
  • Saturated Fat: 18 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 1 g
  • Cholesterol: 133 mg
  • Sodium: 495 mg
  • Potassium: 253 mg
  • Fiber: 3 g
  • Sugar: 53 g
  • Vitamin A: 1211 IU
  • Vitamin C: 3 mg
  • Calcium: 156 mg
  • Iron: 3 mg

Enjoy the delightful combination of sweet peaches, creamy sour cream, and crunchy oatmeal streusel in this Peach Sour Cream Coffee Cake. Whether served for breakfast or dessert, this cake is sure to be a hit with family and friends!

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