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.
I always swear to try and use as many as I can and not let the squirrels chew chunks out of them. In the past I've made barbecue sauce, muffins and salads among a long list of peach recipes.
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.
