Peach Coffee Cake

Ingredients

• 1/3 cup all-purpose flour ((45 grams))
• 1/3 cup light brown sugar ( (65 grams), packed)
• 1/2 teaspoon ground cinnamon ((2 grams))
• 3 tablespoons unsalted butter ((42 grams), cold, cubed)
• 1/3 cup chopped pecans ((40 grams))
• 9 tablespoons unsalted butter ((130 grams), softened)
• 3/4 cup sugar ((150 grams))
• 3 large eggs
• 1 teaspoon vanilla extract ((5 milliliters))
• 1/2 cup full-fat sour cream (or Greek yogurt (120 grams))
• 1 3/4 cups all-purpose flour ((220 grams))
• 1 1/2 teaspoons baking powder ((6 grams))
• 1/4 teaspoon salt ((1.5 grams))
• 1 cup diced ripe peaches ((about 150 grams) peeled or unpeeled)
• 1/2 cup chopped pecans ((60 grams))
• 1 cup ripe peaches ((about 150 grams), sliced)
• 1/4 cup pecan halves

Instructions

1. 1

   --- Make the streusel ---

2. 2

   Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

3. 3

   In the bowl of a food processor, combine flour, sugar, cinnamon and pecans. Pulse 2–3 times to combine. Add 2 tablespoons of cold unsalted butter, cubed. Pulse 6–8 times until the mixture forms coarse crumbs. Place in a fridge until ready to use.

4. 4

   --- Make the cake batter ---

5. 5

   Cream the softened butter and sugar using a hand mixer or stand mixer on medium speed until light and fluffy (about 2–3 minutes).

6. 6

   Add the eggs one at a time, beating well after each addition. It can look curdled at this point, this won’t affect the end result. Mix in the vanilla extract. Mix in sour cream until smooth.

7. 7

   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and beat on low until just combined—do not overmix.

8. 8

   Fold in the chopped pecans and diced peaches gently with a spatula.

9. 9

   Pour the batter into the prepared pan and smooth the top.
 Arrange the peach slices on top.
 Scatter whole and chopped pecans between the peach slices.
Sprinkle the streusel topping evenly over the entire surface. Add a few peach slices and whole pecans on top if you want them visible after baking.

10. 10

    --- Bake ---

11. 11

    Bake 50–55 minutes, until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

12. 12

    Let the cake cool in the pan for 15 minutes, then run a knife around the edge and remove it from the pan. Cool completely on a wire rack before slicing.