|Nutritional Guidelines (per serving)|
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. I haven't tried this with frozen or canned (drained) peaches, but I'm sure they would work just fine.
- 3 large peaches
- 1 1/2 cups flour (all-purpose)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter (4 ounces, softened)
- 1/2 cup sugar (granulated)
- 1/4 cup light brown sugar (packed)
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup light brown sugar (packed)
- 3/4 cup flour
- 1/2 teaspoon ground cinnamon
- Pinch ground nutmeg
- 5 tablespoons melted butter
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°.
Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
In a mixing bowl with 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 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.