My mom, aka Mama Rose Table, made this delicious peach coffee cake for breakfast out at the lake house this weekend. A ton of you asked for the recipe on social media and your wish is my command!
This coffee cake is so tall and fluffy and moist and just bursting with peach flavor. There’s cinnamon and pecans plus a vanilla glaze on top. What’s not to love?
My mom used the most incredible Texas peaches from Ham Orchards. If you’ve never had a Texas peach before, bless your heart. They are bigger, juicier, sweeter, and more flavorful than peaches you’ll find anywhere else. I’m just a sucker for peach season!
Have more peaches leftover? Check out my Peach Burrata Salad!
My mom wanted me to note that you don’t need any fancy equipment for this recipe. We don’t have a stand mixer out at the lake house and this was perfectly easy for her to make with a hand mixer.
And in case you’re wondering, why yes, my mom did take all of these prep photos! She’s turning into quite the little food blogger, don’t you think?
Fresh Peach Coffee Cake
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar (divided use)
2 eggs (room temperature)
1 cup sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
2 large peaches (peeled, pitted, and sliced)
1/2 cup chopped pecans
For the glaze:
2 cups powdered sugar
2 Tbsp milk
- Preheat oven to 350 degrees. Grease an 8″ square baking dish.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat butter and 1 cup sugar with an electric mixer until fluffy. Add eggs one at a time, mixing thoroughly after each addition. Add sour cream and vanilla. Gently add dry ingredients, mixing just until combined.
- Whisk together 1/2 cup sugar and cinnamon.
- Spread half of batter in the bottom of the pan. Top with half of the peach slices and sprinkle with 1/3 of cinnamon sugar mixture. Carefully spread remaining batter on top of peaches. Add remaining peach slices and 1/3 cinnamon sugar mixture. Top with pecans. Sprinkle pecans with the last of the cinnamon sugar.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- When the cake has cooled completely, whisk together powdered sugar, milk and about 1/4 tsp or so vanilla. Add a bit more powdered sugar or milk as needed to get the perfect glaze consistency. Drizzle glaze on top of coffee cake.
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