Description
A dense, moist, and tender coffee cake that perfectly highlights fresh summer peaches. Featuring a buttery, cinnamon-kissed streusel topping and a soft crumb enriched with sour cream, this cake is an approachable and reliable centerpiece for any weekend breakfast. The clever technique of coating fruit in flour ensures even distribution, delivering professional-quality results from your own oven. Serve warm with your favorite cup of coffee or tea for a truly comforting treat.
Ingredients
0.5 cup butter, softened
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
0.5 teaspoon baking powder
0.5 cup full-fat sour cream
2 fresh peaches, peeled and finely diced
0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F and grease an 8-inch square baking pan.
Cream the softened butter and sugar in a large bowl for 6-7 minutes until light and fluffy.
Add the eggs and vanilla extract to the butter mixture and blend until incorporated.
In a separate bowl, whisk together the flour and baking powder.
Fold the flour mixture into the wet ingredients alternately with the sour cream.
Toss the diced peaches with a light dusting of flour and gently fold them into the batter.
Spread the batter into the prepared pan and sprinkle with ground cinnamon.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before slicing into 9 squares.
Notes
Coating the diced peaches in a little extra flour prevents them from sinking to the bottom of the pan. Using full-fat sour cream is highly recommended for the best moisture and texture. You can substitute the all-purpose flour with a 1:1 gluten-free baking blend if needed.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 22g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg