This Peach Pecan Coffee Cake is so good it can double as dessert or breakfast...or both!
Course: Breakfast, Brunch, Dessert
Keyword: coffee cake, peach, pecan
For the streusel:
For the Cake:
¾cupunsalted butter, room temperature
3large eggsroom temperature
4large peachespeeled, pitted and sliced
For the Streusel
Using a medium bowl, add pecans, brown sugar, granulated sugar, cinnamon and nutmeg; stir until well combined.
Add the melted butter; stir until well combined.
Add the flour; stir until well combined. Set Streusel aside.
For the Cake
Preheat oven to 350°F.
Grease and flour (or spray with nonstick spray) a 9”x13” baking pan. Set pan aside.
In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
Add eggs, one at a time, mixing after each addition.
Add vanilla, lemon juice and sour cream; mix on low speed until well combined.
Add dry ingredients to the bowl and mix on low until just combined.
Pour half of the batter into greased pan. Sprinkle half of the Streusel and half of the sliced peaches on top of batter. Pour remaining batter on top. Layer remaining sliced peaches on top of batter. Finally, sprinkle remaining Streusel on top of peaches.
Bake at 350°F for 55-60 minutes, or until a toothpick inserted into cake comes out mostly clean.
Place cake on cooling rack for at least 30 minutes before slicing.