Description
This Peach Coffee Cake has a sour cream cake base, peach center and crunchy crumb oatmeal topping. It is a family favorite and I love to serve it for brunch and holidays. You can use fresh peaches, canned peaches or even canned peach pie filling.
Ingredients
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ⅛ teaspoons Salt
- ½ cups Butter, Softened
- 1 cup Sugar
- 2 Eggs
- 1 cup Sour Cream
- 1 teaspoon Vanilla
- 3 Peaches: Peeled, Pitted And Sliced
- ⅓ cups Flour
- ⅓ cups Brown Sugar
- ⅓ cups Old Fashioned Oats
- ½ teaspoons Cinnamon
- 3 Tablespoons Butter, Softened
Preparation
Preheat oven to 325 degrees. Spray spring-form or 9 x 9 pan with nonstick baking spray. In medium bowl whisk together 2 cups flour, baking powder, baking soda and salt.
Using mixer cream butter and sugar until light and fluffy. Turn mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in flour mixture in three intervals.
Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with rest of the batter.
In medium bowl combine 1/3 cup flour, brown sugar, rolled oats and cinnamon. Using pastry knife cut in butter until mixture is crumbly. Sprinkle over cake.
Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow cake to cool slightly before removing spring form sides.
The batter is very thick and easier to work with buttered hands or a spoon sprayed with nonstick spray.
