After much perfecting we present–a peach coffee cake to end all coffee cakes! With streusel in abundance and a hint of salt to balance the sweetness. Moist and delicious, covered on your kitchen counter, it stays fresh for days. And it's Anna (Mari's Mom) approved...this one you have to try!
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Peach Coffee Cake1
  • Serves 8-10Servings


  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 2 eggs, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch course salt
  • 3/4 cup sour cream, at room temperature
  • 1 cup peaches, fresh, peeled and sliced


  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 1/2 cup all-purpose flour
  • 3 tablespoons large flake oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon course salt


For cake, using stand mixer or electric hand mixer, cream butter and sugar. Add in eggs, one at a time , scraping down bowl after each addition. In medium bowl mix together flour, baking powder, baking soda and salt. With mixer on low speed, alternate dry ingredients and sour cream, being careful not to overmix.

For streusel, in medium bowl, mix sugars into melted butter. Stir in flour, oats, cinnamon and salt, set aside.

Preheat oven to 350F. Grease 10-inch cake pan. Spoon two-thirds of cake batter into prepared pan. Lay peach slices on top. Crumble half streusel mix in large chunks over peaches. Dollop remaining cake batter over top. Crumble remaining streusel in large chunks over the surface. Bake for approximately 1 hour or until tester comes out clean. Allow to cool completely before serving.

If fresh peaches are not in season, try using apple.

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