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