Peach Coffee Cake

Are you a big peach fan?  My daughter and I love peaches and we can not wait for them to come in.  Spring is finally here and we are just ch...

Are you a big peach fan?  My daughter and I love peaches and we can not wait for them to come in.  Spring is finally here and we are just chomping at the bit to make spring and summer goodies. This Peach Coffee Cake hit the mark just right.  You can use fresh peaches, canned peaches or even canned peach pie filling. I could not get fresh peaches yet so I choose the canned peach pie filling.  I made this in a spring-form pan but you make it in a 9 X 9 inch baking pan as well. 

This delectable Peach Coffee Cake comes together pretty quickly and the aroma of sweet baking peaches is just amazing.  The base dough has sour cream added to it to keep it moist.  The crumb oatmeal topping gives the coffee cake just a touch of sweet crunch. Sometimes I shake this up a bit and add a little cinnamon and nutmeg.   I can’t wait for flavor packed fresh peaches to come in as I prefer them to the canned version.  This would make such a nice breakfast for Mom for Mother’s Day or for a family brunch. 

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 sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 3 peaches peeled pitted and sliced
• Crumb 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

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.
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.

Notes

The batter is very thick and easier to work with buttered hands or a spoon sprayed with nonstick spray.

thanks done share recipes to : https://www.smalltownwoman.com/peach-coffee-cake/