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Coffee Cake
Sibby Barrett

Summer Peach Sour Cream Coffee Cake

Coffee Cake is one of my favorite cake vehicles, as you may have noticed. This one features summer fresh peaches, but don't not make it if you don't have any--frozen works just fine--just not quite as delicious. As a matter of fact, sub whatever fruit you like.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Streusel
  • 2 cups pecans toasted and chopped
  • 1/3 cup brown sugar dark or light
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon or Baker's Sprinkles
Cake
  • 1/2 cup Crisco shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract I also love almond extract here
  • 2 cups sliced peaches if using frozen, thaw and drain

Method
 

  1. Spray a springform pan with cooking spray then line with parchment on bottom and sides.
     Mix together streusel ingredients and set aside. 
     In a mixing bowl, cream shortening and sugar until fluffy.  Beat in eggs.
     Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.  Beat until smooth.
     Pour half the batter into a 9-inch springform pan.  Sprinkle with 1 cup streusel.  Top with remaining batter.  Sprinkle with 1/2 cup streusel.
     Place springform pan on a sheet pan and bake at 350° for 30 minutes.  Place peaches on top of cake, concentric circles are pretty; sprinkle with remaining streusel. Bake for 30-40 additional minutes or until cake tests done.  Let cake cool for 10 minutes.  Run knife around edges to loosen and remove sides of pan.

Notes

You can use any blend of baking spices. Baker's Sprinkles are my blend of my favorite baking spices.  Available in small tins or a larger jar. https://juniperhillsfarm.com/product/bakers-sprinkles/