3 lbs. fresh ripe peaches (1.5kg)
2 tbsp. lemon juice (30ml)
1/2 cup sugar (100g)
¼ cup all-purpose flour (32g)
1 ½ cups all-purpose flour (187g)
1 ½ tsp. baking powder (6g)
½ tsp. baking soda (3g)
¼ tsp. salt (1g)
½ cup butter (58g)
1/3 cup sugar (66g)
½ cup sour cream (165g)
1 tsp. vanilla (5ml)
½ cup brown sugar (100g)
½ cup chilled butter, cut into cubes (58g)
½ cup all-purpose flour (64g)
¾ cup chopped pecans (75g)
1 tbsp. cinnamon (7g)
1/4 cup powdered sugar for dusting (32g)
To make the filling: Bring a small saucepan of water to a boil. Dip the fully ripened peaches in the water for 10 seconds so that the peel loosens. Remove from the water, and allow to cool completely, about 10 minutes. Remove the peel and pit, and then chop. Combine the chopped peaches with the lemon juice, 1/2 cup sugar (100g) and ¼ flour (32g). Set aside.
To make the cake: Sift together the flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, cream together the butter and sugar. Add the sour cream, vanilla and eggs, and beat until smooth, about 2 minutes. Add the dry ingredient mixture one spoonful at a time, beating with the mixer between additions until all of the dry ingredients are incorporated. Set aside.
To assemble the coffee cake, pour the prepared peaches to the baking pan lined with parchment. Dot the top of the peach layer evenly with dollops of the cake batter. Spread the batter lightly for a smooth layer. Sprinkle the crumbled brown sugar topping evenly over the cake layer.
Place the coffeecake in the preheated oven and bake for 50-60 minutes. Cake is ready when toothpick comes out clean out of center.
Dust with powdered sugar once the cake is fully cool right before serving.