Peach Coffee Cake

A 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. Enjoy it as a coffee cake for breakfast or as a cake for dessert.

Course Breakfast

Cuisine Southern

Keyword coffee cake recipe, coffee cake with crumb topping, coffeecake, peach sour cream coffee cake, recipe for fresh peach coffee cake

Prep Time 15

Cook Time 55

Servings servings

Calories 686kcal

Author Beth Pierce

Ingredients

2 cups all purpose flour
2 teaspoon 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

Streusel Topping

1/3 cup flour
1/3 cup brown sugar
1/3 cup old fashioned oats
1/2 teaspoon cinnamon
3 tablespoons butter softened

Instructions

Preheat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
Using a mixer, cream butter, and sugar until light and fluffy. Turn the mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in the 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 the rest of the batter.
In a medium bowl, combine 1/3 cup flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in butter until the mixture is crumbly. Sprinkle over the cake.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly on a wire rack before removing the springform pan sides.

Notes

Always preheat your oven and load the coffee cake on the center rack in the middle of the oven,
Feel free to use fresh peaches, canned peaches, or peach pie filling. They are all delicious.
Soften your butter and bring your eggs to room temperature.
Cream your butter and sugar until light and fluffy. This usually takes between 2-4 minutes.
Beat in the eggs, vanilla, and flour mixture just until incorporated, as over-beating can produce a tough batter.
The batter is very thick, so it is easier to work with a spoon sprayed with nonstick spray.

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