Peach Sour Cream Coffee Cake

I got the idea to use peaches to make a dessert for the potluck I went to while I was a the grocery store. There, I tasted a really good peach cobbler which made me crave for more peaches.

I also had in mind to make a sour cream coffee cake for a couple a weeks. I thus decided to try to find a recipe combining these 2 cravings. After a google search, I set my mind on this Peach Sour Cream Coffee Cake recipe. It had all the ingredients I was looking for my dessert and even one more that I found must be perfect for this recipe: pecans!

This coffee cream was really good. It was fluffy with a nice crunch from the pecans and a nice peach flavor. It was also really easy to make!

Ingredients

***For the streusel topping and filling***500 mL pecans, chopped
80 mL packed brown sugar
45 mL sugar
5 mL ground cinnamon

***For the cake***
125 mL butter at room temperature
250 mL sugar
2 eggs
500 mL all purpose flour
7.5 mL baking powder
2.5 mL baking soda
2.5 mL salt
250 mL sour cream
5 mL vanilla extract
500 mL fresh peaches; peeled and sliced

Instructions
1. Preheat the oven at 350 F degrees.
2. Mix together streusel ingredients in a medium bowl and set aside.
3. Cream butter and sugar with a mixer in a medium bowl.
4. Beat in eggs.
5. Mix together the cake dry ingredients in a large bowl.
6. Mix in the creamed mixture with the dry mixture alternately with the sour cream and the vanilla extract.
7. Beat until smooth.
8. Let the better rest for 5 to 10 minutes.
9. Pour half of the batter into a 9-inch greased springform pan.
10. Sprinkle with 250 mL of streusel.
11. Top with remaining batter.
12. Sprinkle with 125 mL of streusel.
13. Bake for 30 minutes.
14. Place peaches on top of the cake; sprinkle with remaining streusel.
15. Bake for 30-40 minutes or until cake tests done.
16. Let cool for 10 minutes.
17. Run knife around the edges to loosen and remove sides of pan.

Makes 10 portions.