PEACH COFFEE CAKE

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
3 peaches, peeled, seeded and sliced
Streusel topping
1/3 cup flour
1/3 cup brown sugar
1/3 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
3 tablespoons softened butter

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
Beat butter and sugar with a mixer until fluffy. Turn the mixer to low and beat in the eggs, one at a time, until incorporated.Add sour cream and vanilla. Add the flour mixture in three intervals.
Spread half of the dough into the prepared pan. It will be thick (see notes). Top with peaches.Cover with the remaining dough.
In a medium bowl, combine 1/3 cup flour, brown sugar, oats, and cinnamon. Using a pastry knife, cut in butter until mixture is crumbly. Sprinkle over the cake.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.Let the cake cool slightly on a rack before removing the edge of the springform pan.

NOTES

Always preheat the oven and place the coffee cake on the middle rack in the middle of the oven.
Feel free to use fresh peaches, canned peaches, or peach pie filling. They are all delicious.
Soften the butter and bring the eggs to room temperature.
Beat butter and sugar until fluffy.This usually takes between 2 and 4 minutes.
Stir the egg, vanilla and flour mixture until incorporated, as over-mixing can result in a tough dough.
The dough is very thick, so it’s easier to handle with a spoon sprayed with non-stick spray.

Thank you for following me on Facebook & pinterest
for more recipes click here