• Prep Time: 15 minutes
  • Cooking Time: 50 minutes
  • Serves: 9

Peach Sour Cream Coffee Cake

  • Recipe Submitted by on

 Ingredients List

  • ½ cup (1/4 pound) plus 1 tablespoon unsalted butter
  • 1 cup granulated sugar
  • ½ cup light brown sugar , packed
  • 1 egg
  • ½ cup sour cream
  • ½ teaspoon almond extract
  • 1 ½ cup all purpose flour (regular or gluten free)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup walnuts , finely chopped
  • 4 ripe firm yellow peaches , peeled and sliced into ¼ inch thick wedges*


Preheat oven to 350 degrees. Grease a 9 inch square pan.
To make nut topping: In a medium bowl stir together ½ cup granulated sugar, the ground cinnamon and walnuts. Add 1 tablespoon melted butter; stir to fully combine. Set aside.
In the bowl of freestanding mixer combine ½ cup butter, ½ cup granulated sugar and the brown sugar, beat until creamy. Add egg beat until fluffy.
Add sour cream and almond extract and beat to fully combine.
In a medium separate bowl combine the flour, baking powder, baking soda and salt. Add to wet mixture blending on low speed with a mixer or stirring by hand until fully combined.
Spoon mixture into prepared pan. Place peach wedges over top of batter to fully cover. Sprinkle with prepared nut topping. Bake at 350 degrees for 45 to 50 minutes until toothpick inserted (between peach slices) comes out clean. Cool for 15-20 minutes before serving. Note: If made ahead of time reheat in oven at 300 degrees for 10 minutes.

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