PEACH COFFEE CAKE
A family friendly sweet peach coffee cake with a sour cream base and a crunchy oatmeal crumb topping. It can be prepared with fresh peaches, canned peaches or peach pie filling.
Provided by Beth Pierce
Categories Fruit Breakfast
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325 degrees. Spray spring-form or 9 x 9 pan with nonstick baking spray. In medium bowl whisk together 2 cups flour, baking powder, baking soda and salt.
- 2. Using mixer cream butter and sugar until light and fluffy. Turn mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in flour mixture in three intervals.
- 3. Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with rest of the batter.
- 4. In medium bowl combine 1/3 cup flour, brown sugar, rolled oats and cinnamon. Using pastry knife cut in butter until mixture is crumbly. Sprinkle over cake.
- 5. Bake for 55-60 minutes or until toothpick inserted in center comes out clean. Allow cake to cool slightly before removing spring form sides.
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