We are in peach season! In my opinion, that is one of the best things about this month. I love eating deliciously ripe and juicy peaches right from the tree, but I also enjoy all the wonderful foodstuffs that can be made with them. One of the first things Eric always wants when we have a stash of tree ripened peaches is a coffee cake. I usually indulge him.

This is a buttery coffee cake bursting with sweet bites of cinnamon dusted peaches. Rich butter & brown sugar crumbs top the peach filled cake. And once again, we are faced with the question of whether to enjoy this for breakfast, a snack, or dessert. Sometimes, it is all three in one day!

Peach Coffee Cake (adapted from barefeetinthekitchen)  Total Time Required: 1 hour 10 minutes, Prep Time: 20 minutes, Cook Time: 50 minutes

Ingredients:

Cake:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup sour cream
• 2 peaches, peeled, finely diced into 1/4 inch pieces
• 1/2 teaspoon ground cinnamon

Topping:

• 2/3 cup all-purpose flour
• 2/3 cup brown sugar
• 1/4 cup butter melted

Directions:

Preheat the oven to 350°F. Grease an 8″ square pan with butter. In the large bowl of a stand mixer, beat the butter and the sugar together until they are light and fluffy, about 6 – 7 minutes.

Add the eggs and the vanilla, mixing just until combined.

Combine the flour and baking powder in a separate bowl.

Place the peaches in a small bowl and sprinkle them with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.

Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined.

Stir the peaches into the batter.

Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces.

Transfer the batter into the prepared pan. Sprinkle the topping crumbs over the batter in the pan.

Bake the coffee cake for 42 – 50 minutes, until a toothpick comes out clean.

Let the cake cool in the pan before slicing. Store the coffee cake covered at room temperature.

This is a peachy pick-me-up any time of day!  ~Linda

Peach Coffee Cake (adapted from barefeetinthekitchen)  Total Time Required: 1 hour 10 minutes, Prep Time: 20 minutes, Cook Time: 50 minutes

Ingredients:

Cake:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup sour cream
• 2 peaches, peeled, finely diced into 1/4 inch pieces
• 1/2 teaspoon ground cinnamon

Topping:

• 2/3 cup all-purpose flour
• 2/3 cup brown sugar
• 1/4 cup butter melted

Directions:

Preheat the oven to 350°F. Grease an 8″ square pan with butter. In the large bowl of a stand mixer, beat the butter and the sugar together until they are light and fluffy, about 6 – 7 minutes. Add the eggs and the vanilla, mixing just until combined.

Combine the flour and baking powder in a separate bowl. Place the peaches in a small bowl and sprinkle them with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.

Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined. Stir in the peaches.

Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces.

Transfer the batter into the prepared pan. Sprinkle the topping crumbs over the batter in the pan.

Bake the coffee cake for 42 – 50 minutes, until a toothpick comes out clean. Let the cake cool in the pan before slicing. Store the coffee cake covered at room temperature.