Peach Sour Cream Coffee Cake
Indulge in the irresistible flavors of this Peach Sour Cream Coffee Cake, a perfect balance of tender, moist cake and sweet, juicy peaches topped with a buttery cinnamon crumble. This crowd-pleasing dessert or brunch treat is made with fresh peaches folded into a rich sour cream batter, ensuring every bite bursts with fruity goodness. The crumbly streusel topping, made with brown sugar and cinnamon, adds a delightful texture and warm spice. With just 20 minutes of prep time, this easy-to-make cake is ideal for summer gatherings or cozy mornings with a cup of coffee. Whether served warm or at room temperature, this peach coffee cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 120 g unsalted butter
- 200 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 240 ml sour cream
- 280 g all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 cups fresh peaches, peeled and diced
- 100 g brown sugar
- 50 g all-purpose flour (for topping)
- 1 tsp ground cinnamon
- 50 g unsalted butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan or cake pan with butter or nonstick spray.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and sour cream until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Do not overmix.
Fold the diced peaches into the batter using a spatula, ensuring they are evenly distributed.
Pour the batter into the prepared pan, spreading it evenly to the edges.
To make the crumb topping, combine the brown sugar, all-purpose flour (for topping), and cinnamon in a small bowl. Pour the melted butter over the mixture and use a fork to mix until crumbly.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
4434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 620.5 g | 226% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 356.5 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 596 mg | 46% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
