With the peach season here, this is a great coffee cake to make. When not in season you may use sliced, canned peaches. If using fresh peaches, be sure they are firm, but ripe. This recipe is from my Sweet Kathleen's Cookbook and I hope you will enjoy it. Please be sure to stop back soon as my next post will be for a wonderful giveaway that I know you will not want to miss. I am headed for a delicious peach right now. I love them!
Topping/Filling2 c. chopped pecans
1/3 c. packed light brown sugar
3 T. granulated sugar
1 tsp. ground cinnamon
Cake2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ c. (1 stick) butter, softened
1 c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs, room temperature
1 c. sour cream
2 c. sliced peeled fresh peaches or 1 (28 oz.) can sliced peaches, drained
Preheat oven to 325ºF. Grease a 10-inch springform pan. Set aside.
Topping/Filling: In a small bowl, combine all topping ingredients. Set aside.
Cake: Sift together the flour, baking powder, baking soda and salt.
In large mixing bowl, cream the butter, sugar, and vanilla extract on medium speed until light and fluffy. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon half the batter into the prepared pan. Sprinkle with 1 cup of the pecan mixture. Top with the remaining batter and ½ cup of the pecan mixture. Bake for 30 minutes. Carefully remove the cake from the oven and place on a wire rack. Arrange the peach slices over the cake. Sprinkle with the remaining pecan mixture. Return to oven and bake another 20-30 minutes or until a toothpick inserted in the center of the cake
comes out clean. Cool in the pan on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen. Remove sides of the pan. Serves 12.