Peach Coffee Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Yields:
-
1 Bundt Cake
- Serves:
- 12-16
ingredients
-
cake
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter (1 cup)
- 1 3⁄4 cups granulated sugar
- 4 free-range eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup sour cream
- 2 -3 cups fresh peaches
-
Optional Icing
- 4 tablespoons apricot jam
- 1⁄2 cup butter
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
directions
- Preheat your oven to 350 degrees F and grease your bundt pan.
- Using a hand mixer, or if you have one of those fancy kitchens, a standing mixer, and beat your butter until it is light and creamy.
- Gradually mix in your sugar until you get a light and airy texture.
- Next add your eggs in, one at a time. Make sure each egg is thoroughly mixed in before adding the next egg.
- Go ahead and add in your vanilla and cinnamon.
- Whisk your flour, baking soda, baking powder, and salt in a large bowl.
- Next we're going to add in our flour mixture and our sour cream. Alternate these two ingredients; 1 cup flour, 1/2 cup sour cream, 1 cup flour and so on until you're out of flour and sour cream.
- Now it's time to layer your cake. Add 1/2 of your batter to the greased bundt pan. Then add your peach mixture, spreading it evenly throughout the pan. Top with the remaining batter and smooth.
- Bake on 350 degrees F for 50 minutes to an hour.
- Now this cake is already sweet enough, but who wouldn't want just a little icing on top --.
-
Icing:
- Mix together all of your ingredients: butter, powdered sugar, jam, and vanilla to make a thick rich icing.
- You can either just ice the top of the cake or heat it up in the microwave or on the stove and drizzle it over the top.
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