Description
A deliciously moist coffee cake that’s loaded with sweet peaches and topped with the most amazing cinnamon sugar streusel that will knock your flip-flops off!
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2–1/2 cups chopped fresh peaches
- Streusel:
- 4 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease and flour a round springform pan and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, sour cream and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add the flour mixture to the mixer and beat on low speed until combined. Stir in 2 cups of the chopped peaches. Spread batter evenly into prepared springform pan. Sprinkle with remaining 1/2 cup chopped peaches.
- In a medium bowl, stir all the streusel ingredients together with a fork until a crumbly mixture forms. Sprinkle over cake batter.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely before removing the sides of the springform pan and serving.