Peachy Sour Cream Coffee Cake
Peachy Sour Cream Coffee Cake recipe
Yield
16 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | large |
eggs
large |
|
| 1 | cup |
sour cream
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| topping | |||
| ¼ | cup |
brown sugar, light
packed * |
*
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | cup |
butter
softened |
|
| 3 | cups |
peaches
peeled and sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
large |
|
| 237 | ml |
sour cream
|
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| topping | |||
| 59 | ml |
brown sugar, light
packed * |
*
|
| 59 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 59 | ml |
butter
softened |
|
| 7.1E+2 | ml |
peaches
peeled and sliced |
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour a 9 X 13 inch pan.
*Please note, I didn't have light brown sugar in the house so I used dark brown.
Using an electric mixer, cream butter and sugar. Add egg and sour cream, mix until blended.
Add flour, baking soda and salt; mix on lowest speed just until dry ingredients are incorporated. Spread batter in baking pan and set aside.
Prepare topping by combining sugars, flour and cinnamon in a medium bowl. Cut in butter with a pastry cutter or two knives until the mixture is crumbly.
Sprinkle half of the topping over the batter. Arrange sliced peaches decoratively over the top. Sprinkle the remaining topping over the peaches.
Bake for 35 to 40 minutes or until golden brown. Serve warm.
