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Instructions
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
Using a mixer, cream butter, and sugar until light and fluffy. Turn the mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in the flour mixture in three intervals.
Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with the rest of the batter.
In a medium bowl, combine 1/3 cup flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in butter until the mixture is crumbly. Sprinkle over the cake.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly on a wire rack before removing the springform pan sides.
Notes
Always preheat your oven and load the coffee cake on the center rack in the middle of the oven,
Feel free to use fresh peaches, canned peaches, or peach pie filling. They are all delicious.
Soften your butter and bring your eggs to room temperature.
Cream your butter and sugar until light and fluffy. This usually takes between 2-4 minutes.
Beat in the eggs, vanilla, and flour mixture just until incorporated, as over-beating can produce a tough batter.
The batter is very thick, so it is easier to work with a spoon sprayed with nonstick spray.
Nutrition
Calories: 686kcal | Carbohydrates: 95g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 495mg | Potassium: 253mg | Fiber: 3g | Sugar: 53g | Vitamin A: 1211IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 3mg
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