Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::16
Yield::1 9×13-inch coffee cake
Ingredients
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Coffee Cake:
1 cup white sugar
½ cup unsalted butter, softened
1 cup sour cream
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted, and sliced peaches
Topping:
1/4 cup flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons unsalted butter
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
Make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
Make the topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.