|Nutritional Guidelines (per serving)|
|Servings: 1 coffee cake (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this peach coffee cake for a brunch or breakfast or top it with whipped cream or ice cream for a very special summer dessert. We haven't tried this with frozen or canned (drained) peaches, but we're sure they would work just fine.
- For the Cake:
- 3 large peaches
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons/4 ounces butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- For the Topping:
- 1/2 cup light brown sugar (packed)
- 3/4 cup flour
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 5 tablespoons melted butter
Gather the ingredients.
Peel and thinly slice the peaches and put them on paper towels to remove excess moisture. Set aside.
Grease a 9-inch springform pan. Heat oven to 350 F.
Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
In a mixing bowl with an electric mixer, cream the 4 ounces of softened butter with the granulated sugar and 1/4 cup of brown sugar. Beat for about 3 to 4 minutes.
Beat in the eggs until smooth.
Beat in sour cream and vanilla and almond extracts.
With a mixer, on low speed, beat in the flour mixture just until blended.
Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches evenly over the batter, overlapping where needed.
In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth.
Add the 5 tablespoons of melted butter and blend well with the fork.
Sprinkle the crumb mixture evenly over the peach slices.
Bake for 40 to 45 minutes, until the cake is firm and top is browned.
Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.