Peach Coffee Cake
User Reviews
4.3
Peach Coffee Cake
Description
The Peach Coffee Cake recipe blends basic baking ingredients like flour, butter, eggs, and sugar with fresh peaches and pecans to produce a textured, moist cake. It uses sour cream in the batter to maintain softness and richness, while cinnamon sugar sprinkled between batter layers contributes a sweet-spiced accent. The peaches are sliced and layered midway through the batter for even fruit distribution and moisture. Baking in a greased pan at 350 degrees allows the cake to develop a lightly golden crust with tender interior pockets of peach and nuts.
The resulting cake features a gentle cinnamon flavor and slightly nutty pecan bite alongside the juicy freshness of peaches. It pairs well with coffee or tea as a lightly sweetened breakfast or brunch treat. While the method involves layering batter and fruit, it produces an evenly textured crumb rather than a dense heavy cake. It can be served warm or at room temperature.
Original notes mention nutritional values but no specific storage or reheating guidelines are given. The batter is beaten to fluffy texture before folding ingredients, helping maintain airiness. It is recommended to peel, pit, and slice the peaches precisely for the best layering effect and taste.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup butter at room temperature, unsalted
- 1½ cups granulated sugar divided
- 2 egg at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 peach peeled, pitted, and sliced, large, ripe
- ½ cup pecans chopped
Instructions
- 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.
Notes
- Make sure to peel and pit peaches before slicing to ensure smooth layering in the cake.
- Use room temperature butter, eggs, and sour cream for a well-incorporated batter and even texture.
- Serve the cake warm or at room temperature alongside coffee or tea for best enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 86mg | 29% |
| Sodium | 323mg | 13% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 78mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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