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peach coffee cake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

A family friendly sweet peach coffee cake with a sour cream base and a crunchy oatmeal crumb topping. It can be prepared with fresh peaches, canned peaches or peach pie filling.

yield 6 serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For peach coffee cake

  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/8 tsp
    salt
  • 1/2 c
    butter softened
  • 1 c
    sugar
  • 2
    eggs
  • 1 c
    sour cream
  • 1 tsp
    vanilla
  • 3
    peaches peeled pitted and sliced
  • CRUMB TOPPING
  • 1/3 c
    flour
  • 1/3 c
    brown sugar
  • 1/3 c
    old fashioned oats
  • 1/2 tsp
    cinnamon
  • 3 Tbsp
    butter softened

How To Make peach coffee cake

  • 1
    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.
  • 2
    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.
  • 3
    Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with rest of the batter.
  • 4
    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.
  • 5
    Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow cake to cool slightly before removing spring form sides.
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