Peach Coffee Cake
Peaches are a fruit that screams summer and refreshing desserts. This delicious, buttery, and flavorful Peach Coffee Cake is one of the desserts/ treats you want to save the recipe for!
Ingredients
- 1 cup Granulated sugar
- 1 tablespoon Lemon zest, From one large lemon
- 2 tablespoon Lemon juice, From one large lemon
- ½ cup Oil
- ¼ cup Butter, Melted
- 1 cup Sour cream, Room temperature
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 2¼ cup All-purpose flour, Spooned and levelled
- 4 teaspoon Baking powder
- ½ teaspoon Salt
- 3 Peaches, Sliced thinly
- 1 teaspoon Cinnamon
- 1 tablespoon Light brown sugar
For topping
- 10 Peach slices
- 1 tablespoon Powdered sugar, Optional
Instructions
- Preheat the oven to 350℉. Grease the bottom of a 9-inch springform pan with butter or oil and line it with parchment paper.
- Start by washing and preparing the peaches, peeled or not. I did not peel them as I liked the extra texture. We need about three large fresh peaches to slice thinly. We also need about 10 slices for the top. 3 Peaches
- Zest and juice the lemon. Massage the sugar with the lemon zest in a large bowl to release its oil and aroma. 1 cup Granulated sugar, 1 tablespoon Lemon zest, 2 tablespoon Lemon juice
- Mix well with the eggs, melted butter, oil, sour cream, vanilla extract, and lemon juice in the same bowl. 2 Eggs, ¼ cup Butter, ½ cup Oil, 1 tablespoon Vanilla extract, 1 cup Sour cream
- Whisk the all-purpose flour, baking powder, and salt in a separate bowl, add this mixture to the first bowl, and gently mix until no dry ingredients remain. Do Not Overmix. 2¼ cup All-purpose flour, 4 teaspoon Baking powder, ½ teaspoon Salt,
- Spoon half the batter into the pan and smooth it with a spatula.
- Add light brown sugar and one teaspoon of cinnamon to the sliced peaches, not including the ones you reserved for the top. Mix well to ensure all peaches are coated with brown sugar and cinnamon. It is important to do this before adding the peaches to the batter. Do not do this beforehand, as this releases the peach juice and makes the cake soggy. 1 tablespoon Light brown sugar, 1 teaspoon Cinnamon
- Arrange the sliced peaches over the batter and gently press them, avoiding letting the peaches touch the sides of the pan. Spoon the remaining batter over the peaches and smooth out the top.
- Bake the cake for 30 minutes. After 30 minutes, arrange the reserved peaches on top of the cake and bake for another 15-20 minutes. This will prevent the top peaches from browning and burning. Let the cake cool for 15 minutes, then run a knife around its edges to release it from the pan. Sprinkle the top with powdered sugar if you like. 10 Peach slices
Nutrition
Calories: 407kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 59mgSodium: 349mgPotassium: 137mgFiber: 2gSugar: 26gVitamin A: 481IUVitamin C: 4mgCalcium: 135mgIron: 2mg
Tried this recipe?Let us know how it was!