Fresh Peach Crumb Coffee Cake
Fresh Peach Crumb Coffee Cake
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 580
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 78
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 7
- Cholesterol
- 115
- Sodium
- 313
- Yield: Serves 8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 580
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 78
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 7
- Cholesterol
- 115
- Sodium
- 313
Ingredients
Topping:
1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 cup (1 stick) salted butter, melted
Cake:
1/2 cup (1 stick) salted butter, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pound ripe peaches (3 to 4 medium), peeled, pitted, and sliced
Directions
- Preheat the oven to 350. Liberally butter the bottom of a 10-inch cast iron skillet.
- Place all the topping ingredients in a medium bowl and mix well to make a dense, smooth dough; set aside.
- To make the cake batter, cream the butter and granulated sugar in a large bowl with an electric mixer until smooth. Add the sour cream, eggs, and vanilla and beat well. Place the flour, baking soda, and baking powder in a small bowl, stirring to combine; add to the batter all at once, stirring well to combine. The batter will be stiff.
- Smooth the batter into the prepared skillet. Arrange the peach slices on top in a single layer. Crumble the topping mixture into big chunks and sprinkle on top of the peaches.
- Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes. (The cake will remain quite moist because of the peaches, but be sure you don't have streaks of raw batter on the toothpick.) Cool a little before cutting into wedges.
Looking for Something Else?
Roni J.
Made this as written using three very large ripe peaches. Would prefer to have the fruit either on the bottom for an upside down cake, or on top with a bit of crumble. While this was very tasty, I found the peaches being in the center imparted an odd mushiness between the two layers.
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