Easy peach sour cream coffee cake

Hi girls, welcome back to Cooktophia. Now I will make Easy peach sour cream coffee cake. It is the best start to any day! simple butter Coffee cake with sour cream Loaded with brown sugar Topping the peach and simple Glaze on top.

Why do we all love coffee cake so much? There is no explanation why this particular cake is not a breakfast but also why is it so good?!

Easy peach sour cream coffee cakeYou can have dry cake any day but coffee cake is always perfect. I think it’s because he tends to use oil and milk.

Regardless of what it is used for, you should try it with prunes. earned him.

The cake is very dense and moist but then you get that light from the peaches! Yuza!

Ingredients for an Easy peach sour cream coffee cake

This list may seem a little long, but we make three different parts of the cake – the cake, the topping, and the glaze. Head to the recipe card for measurements.

To prepare Easy peach sour cream coffee cake

  • egg
  • milk
  • Vegetable oil
  • sour cream
  • sugar
  • precise
  • baking powder
  • salt
  • baking soda

for peaches

  • Peach (peeled and sliced)
  • ghee
  • dark brown sugar
  • cinnamon
  • precise

for the glaze

  • soft sugar
  • ghee
  • heavy cream
  • vanilla

How to make Easy peach sour cream coffee cake

We didn’t put the word “easy” in the name of this recipe for no reason. It is really very simple. You’ll whip up this cake any time you have some ripe peaches.

for coffee cake

  1. Beat the eggs in your mixer and add the milk, oil, and sour cream.
  2. Add sugar and beat again.
  3. In a separate bowl, whisk the dry ingredients together and then add to the wet ingredients until completely combined.
  4. Pour into a prepared frying pan.

for peach filling

  1. Mix all the ingredients and distribute them evenly over the mixture. Pull the spoon around to move the lid.
  2. Bake and cool completely before slicing.

for the glaze

  1. Mix the glaze in a bowl and pour over the cake.

Does coffee cake contain coffee?

A coffee cake is a moist, soft cake that is usually covered with some type of streusel topping and served with coffee.

Some coffee cakes may contain coffee, but the name comes from the fact that they are served with coffee, not because they contain coffee.

Can this Easy peach sour cream coffee cake be frozen?

Yes, to freeze: Wrap cake tightly in aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.

How long does it last in the freezer? Stored properly, it will maintain the best quality for about From two to three months But it will still be safe after that time.

Is coffee cake dessert?

Yes really. Coffee cake, although eaten most often at breakfast with a cup of coffee is still technically cake and dessert. Who does not like the excuse of eating cake for breakfast?!

Can you replace yogurt with sour cream?

Yes, but you want to make sure to use plain (unflavored) Greek yogurt as a substitute for sour cream. Full-fat plain Greek yogurt has a similar taste and characteristics to those of sour cream and is easily substituted in baking recipes.

Picture of a single piece of peach coffee cake on a white plate with a sweet glaze on top of the cake

What can you substitute for butter?

To use a quick milk substitute, 1 cup of milk to 1 teaspoon of vinegar or lemon juice.

However, while vinegar gives milk a similar taste, it doesn’t make it as thick and creamy as real milk. So use the real stuff please!

Can Easy peach sour cream coffee cake be left out?

No, it should be stored in the refrigerator after baking. Any leftover baked coffee cake will keep fresh for about a week in the refrigerator when stored properly.

Cover with foil or plastic wrap to prevent the cake from drying out.

Photo of one piece of peach coffee cake that was cut with a fork

Are peaches ripe after picking?

Yes! Peaches ripen alone on the table after they are picked. They will ripen when you squeeze them gently and you can feel some of them, like picking a ripe avocado.

If you need to speed up the ripening process a bit, put the peaches in a brown paper bag. This will help speed up the process a bit.

Do canned peaches work in this recipe?

Yes! I always recommend fresh, but this is not the season for peaches, go with canned. Make sure to dry them well and watch for sweetness. Canned fruit tends to be sweeter, so you may want to reduce the amount of sugar you put in the peach layer a bit.

Cake for breakfast? Don’t mind if you do! this is coffee cake It will be your favorite late summer brunch! It’s as dense as a good coffee cake should be absolutely moist and luscious!

Easy peach sour cream coffee cake RECIPE

  • Preparation time: 10 minutes
  • Cooking time: 1 hour 10 minutes
  • total time: 1 hour 10 minutes

stakes: 12

A dense and moist coffee cake with milk and sour cream filled with sweet peaches topped with cinnamon and brown sugar!

  • 2 Large egg
  • 1 Cup milk
  • 1/2 Cup Vegetable oil
  • 1/2 Cup sour cream
  • 1 Cup sugar
  • 3 cups precise
  • 1 small spoon baking powder
  • 1/2 small spoons salt
  • 1/2 small spoon baking soda

for peaches

  • 4 middle Peache peeled and chopped
  • 2 big spoons butter melted
  • 1 Cup Brown sugar dark
  • 1 Tablespoon cinnamon
  • 4 big spoons precise

for the glaze

  • 3/4 Cup soft sugar
  • 1 Tablespoon ghee relaxed
  • 3 small spoons heavy cream
  • 1/4 small spoon vanilla
  • Prepare a 9-inch springform pan with cooking spray and set aside.
  • Heat the oven to 350 degrees. In the bowl of a stand mixer, beat the eggs on medium heat, adding the milk, oil and sour cream.
  • Add sugar and beat again.
  • In a bowl, whisk the dry ingredients together. Add it to the wet and mix just until combined.
  • Pour into a prepared frying pan.

peach filling

  • In a bowl, mix the peaches, melted butter, brown sugar, cinnamon, and flour. Spread the mixture evenly over the mixture, dragging a teaspoon around to gently stir some of the peaches, but not all of the peaches a little.
  • Bake for 70 minutes or until a toothpick comes out clean, and top with tin foil if necessary.
  • Remove to cool completely.

This cake will keep well in the fridge for a week. Wrap well in plastic wrap and foil.

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