PEACH COFFEE CAKE
This is a moist, melt in your mouth, fantastic coffee cake.
Provided by Anita Hoffman
Categories Cakes
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a medium bowl, whisk together the dry ingredients; set aside.
- 2. Using an electric mixer, beat butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. Reduce the mixer speed to low and add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, and mix until the batter is smooth. slowly add the dry ingredients to batter and mix just until combined.
- 3. In a small bowl combine the remaining 1/2 cup sugar and the cinnamon.
- 4. Spread half of the batter evenly into the bottom of a greased 9 inch square baking pan. Top with half of the peaches, then sprinkle with 2/3 rds of the cinnamon sugar. Drop the remaining batter on top of the peaches in small mounds, then use a spatula to gently spread it into an even layer, covering the peaches. Arrange the remaining peaches on top and sprinkle with the remaining cinnamon sugar and the pecans.
- 5. Bake at 350 degrees for 45 to 55 minutes. Serve warm or at room temperature.
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