We have one peach tree in our yard. Every year we hope for, and look forward to, a lot of peaches. This year, we have so many that the limbs are breaking off of the tree. Even after a late season hail storm, we still have more peaches than we know what to do with. Today I made this Peach Coffee Cake with Oatmeal Crumb Topping.
This delicious coffee cake is just one of the many things we have made with peaches so far this year.
Peach Coffee Cake with Oatmeal Crumb Topping
For the Coffee Cake
1/2 cup Sugar
1/4 cup Butter, melted
1/2 cup Sour Cream
1 teaspoon Vanilla
1 1/4 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Cardamom
2 cups Peaches, peeled and diced
For the Crumb Topping
2/3 cup Oatmeal
1/3 cup Flour
1/3 cup Brown Sugar
1/4 cup Butter, melted.
Mix together the sugar, butter, sour cream, vanilla, and the egg. Add the flour, baking powder, salt, cinnamon, and cardamom and stir just until combined. The batter will be thick. Fold in the peaches.
Pour mixture into a 9 inch baking pan that has been sprayed with non-stick spray.
Mix together all the ingredients for the crumb topping, and spread over top of the coffee cake. Bake in a 350 degree oven for 35 – 45 minutes, or until a toothpick comes out clean when poked in the middle. The crumb topping will also be a nice golden brown. Cool slightly, serve.
I haven’t tried it yet, but I am sure yogurt could be used in place of the sour cream.
If the peaches are not real juicy, you may want to cut back the flour just a little.
I have also made this in an 8″ springform pan. Very nice presentation, but it does take a little bit longer to bake.