Peach Coffee Cake

  • Yield: 8 servings


Uncooked oats
2tablespoons flour
1/2cup brown sugar, firmly packed
1/2teaspoon cinnamon
3tablespoons butter or margarine, cut up
1/2cup pecans, chopped
1 3/4cups all-purpose flour
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
6tablespoons butter or margarine, softened
2/3cup sugar
2 large eggs
1teaspoon vanilla extract
1/2pint sour cream
1 1/4pounds peaches, peeled, cut in 1" chunks (2 cups)
Powdered sugar


  1. Preheat oven to 350F. Grease 9″ square baking pan.
  2. Make streusel: Combine oats, flour, brown sugar and cinnamon in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans.
  3. Combine flour, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in mixer bowl at medium speed until light and fluffy. Beat in eggs one at a time, then add vanilla. Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients; beat just until combined. Spread batter in prepared pan. Sprinkle evenly with half the streusel. Spoon peaches on top; sprinkle with remaining streusel.
  4. Bake 50-60 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Sprinkle with confectioners’ sugar. Serve warm or at room temperature.