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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.
Course
Breakfast
Cuisine
Southern
Keyword
coffee cake, summer
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Servings
15
Equipment
9x13-inch baking dish
Mixing Bowls
Whisk
Ingredients
Batter
2
cups
all-purpose flour
1 1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
1
teaspoon
cinnamon
1/2
teapsoon
salt
1 1/2
cups
granulated sugar
1/2
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
3/4
cup
all-purpose flour
1/2
cup
packed light brown sugar
1/2
cup
granulated sugar
1
teaspoon
cinnamon
1/2
cup
butter,
melted
Glaze
1
cup
powdered sugar
1 1/2 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:
454
kcal