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Peachy Sour Cream Coffee Cake Recipe

Peachy Sour Cream Coffee Cake Recipe photo by Taste of Home

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When I was a little girl, my grandma got up early every Saturday to make this coffee cake for the family breakfast. I can still remember waking up to that delicious, tantalizing aroma that coaxed us out of bed and downstairs to the kitchen table. Mmm...what sweet memories this recipe brings back!

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Peachy Sour Cream Coffee Cake Recipe

Prep: 25 min. Bake: 1 hour + cooling

Yield: 12 Servings

25 60 85

Ingredients

2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
CAKE:
1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 cups sliced peeled fresh peaches

Directions

In a small bowl, combine the pecans, sugars and cinnamon; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
Pour half the batter into a greased 10-in. tube pan with removable bottom. Sprinkle with 1 cup of the pecan mixture. Top with remaining batter and 1/2 cup pecan mixture. Bake at 350° for 30 minutes.
Arrange peaches over cake; sprinkle with remaining pecan mixture. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Just before serving, carefully remove cake from pan bottom. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 452 calories, 27 g fat (6 g saturated fat), 49 mg cholesterol, 191 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Peachy Sour Cream Coffee Cake in Country June/July 1992, p47

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Peachy Sour Cream Coffee Cake

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Reviewed on Jun. 27, 2012 by RFM

probably I´d make again or maybe not, as someone says I will put the peaches in the middle. As it says the recipe don´t do it. you must bake 45-50min the cake and then put the peaches and maybe 10-15min baking, because like the recipe says the cake was plummy but the taste is good but didn´t cooked good...

Reviewed on Aug. 08, 2011 by Megweaver

Took far less time to bake than the recipe indicated. Cake was cooked through at 30 minutes in and the peaches just fell off the top. If I make it again, I think I will incorporate the peaches in the middle layer of topping, instead of trying to put them on the top of the cake. Also used sunflower seeds instead of pecans in the topping and baked in a bundt pan as I didn't have a tube pan.