Peach Coffee Cake
Ingredients
Crumb Topping
-
¼
cup
brown sugar
-
¼
cup
all-purpose flour
-
2
tablespoons
melted unsalted butter
-
1
teaspoon
cinnamon
-
pinch
salt
Peach Coffee Cake
-
1
large
ripe peach, sliced
-
¾
cup
softened unsalted butter
-
1
cup
granulated sugar
-
¾
cup
sour cream
-
1
large
egg
-
1
large
egg white
-
1 ½
cups
all-purpose flour
-
¾
teaspoon
baking powder
-
¾
teaspoon
baking soda
-
¼
teaspoon
salt
-
1-2
tablespoons
cinnamon
-
⅓
cup
pecans, roughly chopped (optional)
Powdered Sugar Glaze
-
1
cup
powdered sugar
-
2
tablespoons
milk
Instructions
- Make the crumb topping by mixing brown sugar, flour, melted butter, cinnamon, and salt until crumbly.
- Preheat the oven to 350°F and prepare an 8x8-inch baking pan by greasing and lining it with parchment paper.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add sour cream, egg, and egg white, mixing until just combined.
- Stir in the dry ingredients: flour, baking powder, baking soda, and salt until just combined.
- Transfer half of the batter to the prepared pan and smooth it out.
- Sprinkle an ample layer of cinnamon over the batter.
- Spread the remaining batter on top and smooth it out as best as possible.
- Layer peach slices on top, then add chopped pecans and the crumb topping.
- Bake for 40-45 minutes until puffed and edges pull away from the pan.
- Cool in the pan for 5 minutes, then transfer to a cooling rack.
- Whisk together powdered sugar and milk for the glaze, adding more milk as needed for drizzling.
- Drizzle the glaze over the cooled coffee cake, slice, and enjoy.
Nutrition Facts (estimated)
Servings
16 slices
Calories
247
Total fat
14g
Total carbohydrates
29g
Total protein
3g
Sodium
103mg
Cholesterol
45mg
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