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.Print
Peach Bottom Sour Cream Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: US
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.