Simple peach and sour cream coffee cake

Simple peach and sour cream coffee cake is the best way to start every day! A simple buttermilk Sour cream coffee cake is laden with brown sugar Peach topping and a simple one glaze on top.

Why do we all love coffee cakes so much? There’s just no explanation why this particular cake is not only considered breakfast but why it’s so good ?!

You can have dry cakes every day, but coffee cake is always perfect. I think it’s because it tends to use oil and buttermilk.

No matter what is used, you have to try peaches. MY GOODNESS.

The cake is so dense and moist, but then you get that burst of light from the peaches! Yowza!

Ingredients required for simple peach coffee cakes

This list may seem a bit long, but we’re making three different parts of the cake – the cake, the topping, and the icing. Go to the recipe card for the measurements.

For the sour cream coffee cake

  • Eggs
  • Buttermilk
  • Vegetable oil
  • sour cream
  • sugar
  • flour
  • baking powder
  • salt
  • Baking soda

For the peaches

  • Peaches (peeled and chopped)
  • butter
  • Dark brown sugar
  • cinammon
  • flour

For the glaze

  • powdered sugar
  • butter
  • Heavy cream
  • vanilla

several peach coffee cakes with a sweet icing on the top

How to Make a Simple Peach and Sour Cream Coffee Cake

We put “simply” in the name of this recipe for a reason. It is really that easy. They’ll whip this cake every time you have a few ripe peaches.

For the coffee cake

  1. Beat the eggs in your stand mixer and add the buttermilk, oil, and sour cream.
  2. Add the sugar and beat again.
  3. In a separate bowl, whisk the dry ingredients together, then add to the wet ingredients until just blended.
  4. Pour into the prepared pan.

For the peach filling

  1. Mix all ingredients and distribute evenly on the dough. Pull a spatula around to swirl the topping around.
  2. Bake and remove to cool completely before cutting in.

For the glaze

  1. Mix the icing in a bowl and drizzle over the cake.

a photo of a single piece of peach coffee cake with a sweet glaze on a white plate with three peach slices next to it.

Does coffee cake contain coffee?

Coffee cake is a moist, tender cake that is usually topped with a kind of crumble topping and served with coffee.

Some coffee cakes may contain coffee, but the name comes from the fact that it is served with coffee, not because it contains coffee.

Can Easy Peach Coffee Cake be frozen?

Yes, for freezing: wrap the cake tightly with aluminum foil or freezer foil or put it in a sturdy freezer bag.

How long does it keep in the freezer? If stored correctly, it will retain the best quality for approx. 2 to 3 months but remain safe beyond this time.

a photo of several pieces of coffee cake turned from above with one piece on the side

Is coffee cake dessert?

Yes. Coffee cake, although most often eaten for breakfast with a cup of coffee, is still technically a cake and dessert. Who doesn’t love the excuse to have cake for breakfast ?!

Can you replace sour cream with yogurt?

Yes, but you want to be sure and use a plain (unflavored) Greek yogurt as a sour cream substitute. A full-fat Greek yogurt has the most similar taste and properties to sour cream and can easily be substituted in baking recipes.

a photo of a single piece of peach coffee cake on a white plate with a sweet icing on the cake

What can you substitute for buttermilk?

For a quick buttermilk substitute, use 1 cup of milk to 1 teaspoon of vinegar or lemon juice.

The vinegar gives milk a similar taste, but doesn’t make it thick and creamy like real buttermilk. So please use the real things!

Can coffee cake be left out?

No, it has to be kept in the refrigerator after baking. All leftovers from freshly baked coffee cake can be kept in the refrigerator for about 1 week if stored correctly.

It should be covered with foil or plastic wrap to prevent the cake from drying out.

a photo of a single piece of peach coffee cake cut into with a fork

Will peaches ripen after harvest?

Yup! After harvesting, peaches ripen on the counter by themselves. You will find that it is ripe if you squeeze it gently and you will feel it give way a little, much like you would when you pick a ripe avocado.

If you need to speed up the ripening process a bit, put the peaches in a brown paper bag to make the process a little faster.

Will Canned Peaches Work In This Recipe?

Yup! I always recommend fresh, but it’s not peach season that go with canned food. Make sure they’re drained thoroughly and watch out for the sweetness. Canned fruits are usually much sweeter, so you may want to reduce the amount of sugar you add to the peach toppings.

Cake for breakfast? Do not mind if I do this! this Coffeecake will be your new late summer breakfast favorite! It’s dense, like a good coffee cake should be, but perfectly moist and delicious!

More delicious peach recipes

Sour Cream Peach Coffee Cake

Preparation time: 10 protocol

Cooking time: 1 hour 10 protocol

Total time: 1 hour 10 protocol

Servings: 12

A dense, moist buttermilk and sour cream coffee cake, loaded with sweet peaches in a cinnamon-brown-sugar topping!

  • 2 Big Eggs
  • 1 Cup Buttermilk
  • 1/2 Cup Vegetable oil
  • 1/2 Cup sour cream
  • 1 Cup sugar
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

For the peaches

  • 4th medium Peaches peeled and chopped
  • 2 tablespoon butter melted
  • 1 Cup Brown sugar Dark
  • 1 tablespoon cinammon
  • 4th tablespoon flour

For the glaze

  • 3/4 Cup powdered sugar
  • 1 tablespoon butter softened
  • 3 teaspoon Heavy cream
  • 1/4 teaspoon vanilla
  • Prepare a 9 “springform pan with cooking spray and set it aside.

  • Preheat oven to 350. In the bowl of a stand mixer, beat eggs on medium speed while adding the buttermilk, oil, and sour cream.

  • Add the sugar and beat again.

  • Whisk the dry ingredients together in a bowl. Pour into the water and mix only until it has just mixed.

  • Pour into the prepared pan.

Peach filling

  • In a bowl, mix the peaches, melted butter, brown sugar, cinnamon and flour. Spread the mixture evenly over the batter and pull a spatula around to gently toss some, not all of the peaches.

  • Bake for 70 minutes or until a toothpick comes out clean in the middle, cover with foil if necessary.

  • Remove to cool completely.

This cake can be kept in the fridge for a good 1 week. Wrap well in plastic wrap and foil.

Nutritional information

Sour Cream Peach Coffee Cake

Amount per serving (1 piece)

Calories 460
Calories from Fat 144

% Daily Value *

fat 16g25%

Saturated fat 11g69%

cholesterol 52mg17%

sodium 217mg9%

potassium 240mg7%

carbohydrates 75g25%

Fiber 2g8th%

Sugar 47g52%

protein 6g12%

Vitamin A 413IE8th%

vitamin C 3mg4%

calcium 83mg8th%

iron 2mg11%

* The daily percentage values ​​are based on a 2000 calorie diet.

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