Peaches 'n Cream Coffeecake
This mouthwatering coffeecake is great for special occasion breakfasts or serve as a dessert! This one has a moist sour cream cake batter with layers of peaches and cinnamon streusel. Then the cake is iced with a powdered sugar icing. It's terrific for summer holidays like Father's Day, Fourth of July or Labor Day when fresh peaches are in season.
Ingredients
CAKE:
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1 tbsp. UNBLEACHED all-purpose flour CAKE: bleached flour toughens baked goods
- 1 1/2 cups sugar
- 4 large eggs
- 3/4 cup unsalted butter softened (1 1/2 sticks)
- 1 tsp. real vanilla extract
- 1 cup sour cream
- 1 1/2 tsp. baking powder
- 1/4 tsp. sea salt or kosher salt
- 3/4 tsp. baking soda
- 3 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 4 cups finely diced fresh peaches
GLAZE:
- 1 cup powdered sugar
- 1-2 tbsp. half-and-half or milk
Instructions
CAKE:
- Generously grease and flour a 10-inch or 12-inch bundt pan.
- Preheat oven to 350°.
- In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well, set aside.
- Peel and dice peaches. Set aside.
- In a large bowl of electric mixer, at medium speed, beat butter, sugar, vanilla, eggs, salt, baking soda and baking powder.
- Stir in 3 cups flour and sour cream with a wooden spoon until well combined.
- Turn one-third of batter into prepared pan, spreading evenly.
- Sprinkle with half the peaches and half the brown sugar mixture.
- Repeat layering of remaining batter, peaches and brown sugar mixture.
- Top with remaining cake batter.
- Bake 75-90 minutes, or until knife inserted in center comes out clean.
- Cool in pan on wire until completely cool--approximately 1-2 hours.
- Gently remove from pan.
GLAZE:
- Mix powdered sugar and milk until smooth; drizzle over cake.
Notes
NOTE: Bundt cakes need to be cooked thoroughly even if they go way over the recommended baking time. Insert a knife in the center. When the knife comes out clean the cake is done.
NOTE: You need the largest bundt pan available for this recipe.
NOTE: You may want to put the pan on a cookie sheet in case the cake overflows slightly.
NOTE: Allow the cake to cool completely before gently loosening the edges and inverting the cake onto a plate. This may take 1-2 hours.
NOTE: Allow icing to set at least 15-20 minutes before cutting the cake or placing plastic wrap on top to prevent a goopy mess!
NOTE: Frozen or canned peaches will also work in this recipe, but you will want to dice the peaches and pat them dry from excess moisture.
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