Recipe Details
Ingredients
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1cupwhite sugar
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½cupunsalted butter, softened
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1cupsour cream
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2eggs, lightly beaten
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1teaspoonvanilla extract
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2cupsall-purpose flour
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1 ½teaspoonsbaking powder
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½teaspoonbaking soda
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½teaspoonsalt
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4cupspeeled, pitted, and sliced peaches
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1/4cupflour
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1/4cupsugar
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1/4cupchopped pecans
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1teaspoonground cinnamon
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3tablespoonsunsalted butter
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch baking pan.
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Make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
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Make the topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
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Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories215 | |
% Daily Value * | |
Total Fat 8g |
10% |
Saturated Fat 4g |
18% |
Cholesterol 39mg |
13% |
Sodium 165mg |
7% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 1g |
5% |
Total Sugars 19g |
|
Protein 3g |
7% |
Vitamin C 3mg |
3% |
Calcium 52mg |
4% |
Iron 1mg |
6% |
Potassium 128mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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