Ingredients for Peach Sour Cream Coffee Cake
- Pecans
- Brown Sugar
- 1 cup granulated sugar
- Ground Cinnamon
- Butter Flavor Crisco
- 2 large eggs
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- 1 cup sour cream
- Vanilla Extract
- Fresh Peaches
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How to Make Peach Sour Cream Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the Streusel:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- **Make the Cake Batter:** In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared springform pan.
- Sprinkle with 1 cup of the streusel topping.
- Top with the remaining batter.
- Sprinkle with 1/2 cup of the remaining streusel topping.
- Arrange 2 cups sliced fresh or thawed peaches evenly over the top of the batter.
- Sprinkle with the remaining streusel topping.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen. Remove the sides of the pan and let the cake cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
1410g
Fat
424g
Carbs
190g
