Here is a slight variation on one of the tastiest-looking dishes to have appeared on film, which was inspired by the Julie and Julia movie. I advise keeping the heirloom tomato mixture separate from the bread because it will get soggy unless you and your guests are ready to have the bruschetta right away. Bread should be served on a separate serving tray from the tomato mixture. Expect things to get a little dirty!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch coffee cake |
Ingredients
- 1 cup white sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 cups peeled, pitted, and sliced peaches
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
- Make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
- Make the topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 165 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Followed others by adding a few spices : ginger, coriander and nutmeg (1/4tsp each), but forgot to read the part that said layer it with sliced peaches, so diced mine and folded them in the dough (happy mistake I will repeat). Little heavy on my tsp of cinnamon up top because love it. Totally forgot the butter up top, until it was cooking and had to dollop it up top and let some be spreading up all melting after it was out cooling.
This cake isn’t too sweet. I tossed 5 cups of sliced peached with a splash of Cointreau, cinnamon, ginger & Splenda AND a bit of flour. Cake took longer to bake but came out fine. Always use a thermometer!!
So good. I made half of it and used a 10″ pie plate. I added 3/4 cup of coconut to dry ingredients as well as 1 teas. of cinnamon, 1/2 teas. ginger and 1/2 teas of nutmeg (after I read comments that a couple people thought it lacked something). I also used 2 eggs even though half the recipe would only be one egg.
Easy&tasty!
Excellent! Used light sour cream.
The cake is very good, but the top layer of batter is hard to spread on top of the fruit because it’s so thick.
I followed this recipe to a T and it turned out perfectly. My family LOVED it. It was hard for me to get everyone to stop eating it. I used fresh, extremely ripe peaches and did exactly what the recipe said. I wasn’t hesitant at first because I didn’t think it would be enough batter. But as you can see from the pic, it fluffed up big time and thats why their wasn’t mounds of batter. This is a new favorite recipe. Thank you for sharing!
This is delicious and so easy! The batter is a bit stiff so I did dip my spatula in water while spreading it. I followed the recipe except I used a can of sliced peaches and sprinkled a generous amount of nutmeg over them. It turned out moist and wonderful!
It was amazing. I did add a little cinnamon, nutmeg, and a dash of cloves in the cake batter. I used fresh peaches and only had FF sour cream on hand and brown sugar for the topping and it was delicious. My husband loved it and not only with his coffee but with a scoop of ice cream as well. Definitely will try with other fruit too. Thank you for a great easy recipe!
Instructions were easy to follow. Texture came out smooth Note to sweet. Will make it again only will add an extra cup of peaches.
My while family loves this recipe. We live in Georgia so peaches are plentiful. We don’t care for frosting but a crumb topping makes everyone happy. I sprinkled pecans on just a portion as the kids don’t like nuts.
Moist, decadent and delicious!
Didn’t change anything! It was delicious, great recipe!
Delicious recipe, turned out great. My fresh peaches were a bit tart, so next time I’m going to sprinkle some of the cinnamon sugar mixture on the peach layer before continuing on. The advice about flouring the spoon you spread the batter with is a lifesaver! I had a small bowl of flour I dipped the back of the spoon in for each swipe -,
I subbed vanilla yogurt for the sour cream as that is all I had. Omitted the vanilla. It is easy and scrumptious!
I made it for a Bible Study carry-in…it was Delicious. Moist, very very good!! (I used frozen peaches which had some frozen juice in the peaches and it turned out wonderful).
I made it for a Bible Study carry-in…it was Delicious. Moist, very very good!! (I used frozen peaches which had some frozen juice in the peaches and it turned out wonderful).
Great – will make again. I doubled the batch and put it in a large pan. I used peaches from our tree that I had frozen. For the topping, I used brown sugar in place of white and I used oatmeal in place of pecans (doubled). WAS SUPER – kids and adults loved it.
No changes – it is perfect ! Took it to church social and it was the talk of the gathering – everyone wanted the recipe .
I’ve made this three times and it’s worked out well every time. I have had to cook it longer than 45 minutes, though. Probably closer to 65 minutes using a toothpick to check doneness. Thr first time, I scaled back the peaches because looking at the batter, I thought there was no way it would hold together with all that moist fruit, but once baked, I realized it would have been fine! The next two versions, I used blueberries in one and 75%peaches/25%rhubarb in ther other because that’s what i had on hand, and again, they turned out great! Super moist cake, great flavor and very easy to make! Two tips: Line pan with parchment all the way up the sides for easy transfer to serving platter. Use water to wet fingers to spread the batter.
tasty exactly as written. garnered rave reviews from the office crowd–I enjoyed it but did not find it extraordinary