Peachy Sour Cream Coffee Cake Recipe

4 5 6
Peachy Sour Cream Coffee Cake Recipe
Peachy Sour Cream Coffee Cake Recipe photo by Taste of Home
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Peachy Sour Cream Coffee Cake Recipe

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4 5 6
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • STREUSEL TOPPING/FILLING:
  • 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
  • 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
  • 1 teaspoon vanilla extract
  • 2 cups sliced peeled fresh peaches

Directions

Combine all streusel ingredients; set aside. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients; add alternately with the sour cream and vanilla to the creamed mixture. Beat until smooth. Pour half the batter into a 9-in. springform pan. Sprinkle with 1 cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350° for 30 minutes. Arrange peaches over cake; sprinkle with remaining streusel. Bake an additional 30-40 minutes or until cake tests done. Cool cake 10 minutes before removing sides of pan. Serve warm or at room temperature. Yield: 12 servings.
Originally published as Peachy Sour Cream Coffee Cake in Country June/July 1992, p47

Nutritional Facts

1 slice: 452 calories, 27g fat (6g saturated fat), 49mg cholesterol, 191mg sodium, 48g carbohydrate (30g sugars, 3g fiber), 6g protein.

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  • STREUSEL TOPPING/FILLING:
  • 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
  • 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
  • 1 teaspoon vanilla extract
  • 2 cups sliced peeled fresh peaches
  1. Combine all streusel ingredients; set aside. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Combine all dry ingredients; add alternately with the sour cream and vanilla to the creamed mixture. Beat until smooth. Pour half the batter into a 9-in. springform pan. Sprinkle with 1 cup of the streusel. Top with remaining batter and 1/2 cup streusel. Bake at 350° for 30 minutes. Arrange peaches over cake; sprinkle with remaining streusel. Bake an additional 30-40 minutes or until cake tests done. Cool cake 10 minutes before removing sides of pan. Serve warm or at room temperature. Yield: 12 servings.
Originally published as Peachy Sour Cream Coffee Cake in Country June/July 1992, p47

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Reviews forPeachy Sour Cream Coffee Cake

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MY REVIEW
2124arizona User ID: 845443 268878
Reviewed Jul. 2, 2017

"We topped this off with whipped topping and had it for dessert!! It was wonderful!!"

MY REVIEW
RFM User ID: 5003679 56690
Reviewed Jun. 27, 2012

"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..."

MY REVIEW
Megweaver User ID: 6140768 7786
Reviewed Aug. 8, 2011

"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."

MY REVIEW
tamicarr User ID: 1329724 14647
Reviewed Jul. 17, 2011

"This was delicious. Not too sweet and a great peachy flavor. Time consuming to make but well worth it."

MY REVIEW
nancylibke User ID: 4029147 22772
Reviewed Aug. 22, 2010

"Delicious, flavorful, moist! It's a little time-consuming, and we'd like to incorporate more peaches. We used a springform pan instead of a tube pan."

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