Summertime is peach time in Texas, and boy! Do I love peaches! Every year I develop a new recipe and this year is Peach Bottom Sour Cream Coffee Cake.
Check out my other recipes for Brown Sugar Peach Dumplings with Cinnamon Syrup or Peach Crumble Pie with Salted Pecans and Nutmeg Creme Anglaise. Of course there is always the tart and savory Fresh Peach Buttermilk Pan de Elote with Honey Butter. Some of the recipes sound complicated but really they are just flavor enhancements added to old stand-by peach recipes.
Peach Bottom Sour Cream Coffee Cake is so Good!
Peaches have a sour sweetness that goes well with rich flavors such as butter or sour cream. I combined my favorite sour cream coffee cake recipe with peaches and it was a hit!
Triple the Peaches!
I will admit, my first test of this new recipe was just “okay.” My brother suggested that I triple the amount of peaches in the recipe and that was a game changer! Vanilla cake over tangy peaches with a crisp brown sugar crust is delicious on so many levels!
Here are a few handy hints to make your prep time easier:
- If you can’t find pecans, simply substitute walnuts or hazelnuts.
- Make sure you have a deep baking pan for this Peach Bottom Sour Cream Coffee Cake as the cake is so full of fruit.
- Using parchment paper in your baking pan makes clean up time a breeze. Don’t forget parchment paper is bio-degradeble and compostable (look for the unbleached variety.)
- Also, make sure your peaches are fully ripe so that you can easily peel them by dunking them whole into boiling water. Green peaches will not peel easily using the same method. Plus ripe peaches taste better!
Of course, Peach Bottom Sour Cream Coffee Cake is good for a summer brunch on the veranda, but who says coffee cake can’t be a dessert? We enjoyed this cake warm with vanilla ice cream.
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