Peach Sour Cream Coffee Cake

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

After much perfecting, a peach coffee cake to end all coffee cakes! With streusel in abundance and a hint of salt to balance the sweetness. Moist and delicious, covered on your kitchen counter, it stays fresh for days. And it's Anna (Mari's Mom) approved...this one you have to try!

Ingredients

½ cup salted butter, at room temperature

1/2 cup sugar

2 eggs, at room temperature

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

Pinch sea salt

½ teaspoon good vanilla

¾ cup sour cream, at room temperature

1 cup fresh peaches, sliced

Streusel

¼ cup brown sugar

½ cup sugar

¼ cup salted butter, melted

½ cup all-purpose flour

3 tablespoons large flake oats

1 teaspoon cinnamon

½ teaspoon sea salt

---

Make it easier–shop our Amazon store

---

Preparation

For cake, using stand mixer or electric hand mixer, cream butter and sugar. Add in eggs, one at a time , scraping down bowl after each addition. In medium bowl mix together flour, baking powder, baking soda and salt. With mixer on low speed, add vanilla, then alternate dry ingredients and sour cream being careful not to over mix.

For streusel, in medium bowl, mix sugars into melted butter. Stir in flour, oats, cinnamon and salt, set aside.

Preheat oven to 350F. Butter 10-inch cake pan. Spoon two-thirds of cake batter into prepared pan. Lay peach slices on top. Crumble half streusel mix in large chunks over peaches. Dollop remaining cake batter over top. Crumble remaining streusel in large chunks over the surface. Bake for approximately 1 hour or until tester comes out clean. Allow to cool completely before serving.

If fresh peaches are not in season, you can also use apple.