Georgia Peach and Pecan Coffee Cake
Warning! You're going to want to eat this coffee cake for every meal, and in between. Peaches and pecans are a match made in summer dessert heaven, and this coffee cake proves it. Georgia Peach and Pecan Coffee Cake is a moist cake infused with oats, peaches, pecans and more and topped with streusel. Share at your own risk, because with a cake this good, it's going to go fast. One thing's for sure, this is one of the best coffee cake recipes we've found.
Cooking Time1 hr
Ingredients
- 1/2 cup uncooked oats
- 2 tablespoons flour
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter or margarine, cut up
- 1/2 cup chopped pecans
- 1 3/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter or margarine, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 pint (1 cup) sour cream
- 1 1/4 pound peaches, peeled and cut into 1-inch chunks (2 cups)
- confections sugar (optional)
Instructions
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Preheat oven to 350 degrees F.
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Grease a 9-inch square baking pan.
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Combine oats, flour, brown sugar and cinnamon in medium bowl.
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With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in pecans.
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Combine flour, baking powder, baking soda and salt in medium bowl.
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Beat butter and sugar in mixer bowl at medium speed until light and fluffy.
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Beat in eggs, one at a time, then add vanilla.
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Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients; beat just until combined.
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Spread batter in prepared pan. Sprinkle evenly with half the streusel. Spoon peaches on top; sprinkle with remaining streusel.
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Bake 50 to 60 minutes, until toothpick inserted in center comes out clean.
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Cool in pan on wire rack 30 minutes. Sprinkle with confectioners sugar. Serve warm or at room temperature.
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