Saturday, July 23, 2011

Peach coffee cake

My 2nd attempt at creating a peach coffee cake is much better than the first and the recipe is a keeper.



Peach coffee cake

1 stick butter, softened
1/2 cup sugar
1/4  cup dark brown sugar, packed
2 large eggs
1/2 cup sour cream
1 tsp  vanilla
1/4 cup buttermilk
2 large peaches, pitted and thinly sliced
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp  salt
1/2 cup dark brown sugar, packed
5 tbsp butter, melted
1/2 tsp cinnamon
1 dash nutmeg
3/4 cup flour

Cream butter and sugars.  Add in eggs, sour cream, buttermilk and vanilla.  Add in 1 1/2 cups flour, baking powder, baking soda and salt.  Put in a greased 9 x 9 square pan or spring-form pan.

Blot peach slices with a paper towel and line top of batter evenly.

In a small bowl, mix together 5 tbsp of melted butter, 1/2 cup dark brown sugar, 3/4 cup flour, cinnamon and nutmeg.  When blended, sprinkle in crumb size bits over the peaches.

Let slightly cool before cutting.

Baking Time: 50 minutes at 325°F

7 comments:

  1. This looks great and I can't wait to try it. Peach is a nice change from the usual coffee cake filling. Thank you for sharing this! Allen.

    ReplyDelete
  2. I like the sound of this combination ... interesting!! Thanks for sharing. Moo x

    ReplyDelete
  3. This look so delicious!! Thanks for sharing.

    ReplyDelete
  4. Sounds like an unusual couple, but then again, why not!

    ReplyDelete
    Replies
    1. Sweet or savory, hot or cold - if it's a peach, I'll try to use it somehow :-)

      Delete
  5. I am loving everything with peaches in it lately!! Peach coffee cake sounds divine!

    ReplyDelete