This peach coffee cake has a sour cream cake base, a peach center and a crispy oatmeal topping. It’s a family favorite and I love serving it for brunch and holidays. You can use fresh peaches, canned peaches, or even canned peach pie filling.
- 2 cups All purpose flour
- 2 teaspoons baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoons Salt
- ½ cups Softened butter
- 1 cup Sugar
- 2 Eggs
- 1 cup Sour cream
- 1 teaspoon Vanilla
- 3 Peaches: peeled, pitted and sliced
- ⅓ cups Flour
- ⅓ cups brown sugar
- ⅓ cups Old fashioned oats
- ½ teaspoon Cinnamon
- 3 tablespoons Softened butter
Preheat the oven to 325 degrees. Spray springform pan or 9×9 pan with nonstick cooking spray. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
Using a mixer, cream the butter and sugar until light and fluffy. Turn mixer to low and beat eggs one at a time until incorporated. Stir in sour cream and vanilla. Stir in the flour mixture in three intervals.
Spread half the batter into the prepared pan. It will be thick (see notes). Garnish with peaches. Cover with the rest of the dough.
In a medium bowl, combine 1/3 cup flour, brown sugar, rolled oats and cinnamon. Using a pastry knife, cut in the butter until the mixture is crumbly. Sprinkle over the cake.
Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly before removing the sides from the springform pan.
The batter is very thick and easier to work with buttered hands or a spoon sprayed with nonstick spray.