Sour Cream Coffee Cake with Peach & Streusel
A moist and fluffy coffee cake made with sour cream topped with jammy sweet peaches and a cinnamon streusel.
Servings 16 pieces
Calories 173kcal
Ingredients
Sour Cream Coffee Cake
- 1 Cup All-purpose flour
- ½ Cup White Whole Wheat Flour
- 1 tsp Baking Soda
- 1 Tbsp Cinnamon
- 4 oz Butter
- ½ Cup Brown sugar
- ½ Cup Sour Cream
- ½ tsp Salt
- 1 Egg
Peach Topping
- 1 Cups Diced Peaches
- 2 tsp Brown Sugar
Streusel Topping
- ¼ Cup Flour
- 2 Tbsp Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Salt
- 3 Tbsp Butter
Instructions
- Preheat the oven to 375°F with a rack in the center, and line an 8x8" baking dish with parchment paper.
- In a medium mixing bowl, whisk together both flours, the cinnamon, and baking soda until combined.
- In a large mixing bowl, combine the butter, brown sugar, salt, and sour cream. Then mix in the egg last.
- Add the dry ingredients to the wet, and mix until just combined. Transfer the batter to the prepared baking pan.
- Bake for 25 minutes, until the cake appears dry on the top.
- Meanwhile add the peaches and sugar to a small saucepan. Cook over medium heat, stirring to dissolve the sugar and allow the peach juice to thicken slightly, about 10 minutes. Set aside.
- In a small mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Add the melted butter and stir to evenly coat.
- Scatter the top of the cooked cake with the peaches, and fill in any gaps with the streusel.
- Bake again for 10 minutes, until a toothpick comes out clean and the top of the cake bounces back when gently pressed.
- Use a fork to gently break up the streusel if desired.
- Allow the cake to cool completely in the pan. Then use the parchment paper to remove the cake and cut into 16 pieces to serve.
Notes
Make ahead tip: You can store this coffee cake, cut or uncut, covered tightly at room temperature for 2 or 3 days, but it is best the day it's baked.