Peach Crisp Coffee Cake
Peach Crisp Coffee Cake- a tender coffee cake topped with chopped fresh peaches, streusel, and glaze. This is one fantastic summertime breakfast.
Servings: 15
Ingredients
Batter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter melted
- 3 large eggs lightly beaten
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 medium peaches peeled and diced
- 1 tablespoon all-purpose flour
Streusel
- 1 cup chopped pecans
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ cup butter melted
Glaze
- 1 cup powdered sugar
- 1 ½ to 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees and grease a 9x13-inch baking pan.
- In a large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
- Add melted butter, eggs, sour cream, and vanilla. Stir until combined.Transfer batter to prepared baking pan.
- In a bowl, toss peaches and 1 tablespoon of flour together. Scatter peaches on top of batter.
- In a medium bowl, stir together all streusel ingredients. Scatter over peaches.
- Bake for 40 to 45 minutes or until set in the middle. Let cool some before adding glaze.
- To make glaze, whisk together powdered sugar and milk in a bowl. Drizzle over coffee cake.
Notes
Can be stored at room temperature for up to 3 days. If you want to keep it longer than that, refrigerate it.
Nutrition
Calories: 470kcal | Carbohydrates: 66g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 281mg | Potassium: 154mg | Fiber: 2g | Sugar: 46g | Vitamin A: 665IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg