A super buttery peach coffee cake full of fresh ripe peaches and topped with a brown sugar pecan crunchy crumble.
When I planted my skinny little peach tree all those years ago, I had no clue that it would male me the best Peach Coffee Cake I’ve ever tasted.
Am I the only person who thinks eating something that you grew yourself tastes infinitely better than store bought? Every year I watch these peaches morph from tiny green buds, to little pink flowers and finally into bright yellow peaches in a few months.
But I’m a serious coffee cake addict and this recipe will Blow. Your. Mind!
There’s a stick and a half of butter in it and you can taste every ounce so don’t skimp on the quality. It’s also much better if you make it the day before you need to serve it.
The peaches are cooked first in a bath of brown sugar, cinnamon and wait for it…more butter. Shoot, I am so sorry for adding more butter to this recipe but…not sorry.
Once the coffee cake has come together, finish it off by covering with the brown sugar and pecan topping. Some of this will sink into the cake as it bakes creating a caramelized center part, and the rest will sit on top helping form that awesome crust.
Being coffee cake, for me there’s only one way to eat this and that’s with a strong espresso or latte.
I’m not bossy, but you need this cake.
Easy Peach Coffee Cake
- 2 tablespoons butter
- 3 peaches sliced into thick wedges
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 sticks unsalted butter at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 egg plus 1 yolk
- 3/4 cup sour cream
For the Topping
- 3 tablespoons brown sugar
- 1/2 cup chopped pecans
- Pinch of cinnamon
Preheat the oven to 325 degrees F.
Butter an 8 x 8 baking pan and line it with parchment paper.
In a bowl whisk together the flour, baking soda and baking powder. Set aside.
In a small pan melt the two tablespoon butter.
Add the peaches, one tablespoon brown sugar and cinnamon and simmer for 5-6 minutes.
Using a stand mixer, cream the remaining butter and regular sugar until light and creamy.
Add the vanilla and eggs and cream some more, scraping down the bowl periodically.
Add half of the sour cream and half of the flour mixture to the batter and mix well.
Scrape down and add the remaining sour cream and flour and mix well.
Pour the batter into the prepared pan and spread out evenly.
Scatter half of the topping mixture over the top.
Lay the peach slices on top close together and then top with the remaining topping.
Bake int he oven for 55-60 minutes and the center springs back when gently pushed with your fingertip.
Let the coffee cake rest for at least 2 hours before slicing it or keep covered with a towel overnight.