How To make Peachy Sour Cream Coffee Cake
1/2 c Butter softened
3/4 c Sugar
1 lg Egg
1 c Sour cream
1 1/2 c Flour
3/4 ts Baking soda
1/2 ts Salt
Topping: 1/4 c Packed light brown sugar*
1/4 c Sugar
1/4 c Flour
1 ts Cinnamon
1/4 c Butter; softened
3 c Sliced/peeled peaches
Recipe by: ALTHEA BOGDAN (GMGD45B) Preheat oven to 350~. Grease & flour a 9X13 pan. *Please note, I didn't have light brown sugar in the house so I used dark brown Using an electric mixer, cream butter and sugar. Add egg and sour cream, mix until blended. Add flour, baking soda & salt; mix on lowest speeed just until dry ingredients are incorporated. Spread batter in baking pan and set aside. Prepare topping by combining sugars, flour & cinnamon in a medium bowl. Cut in butter with a pastry cutter or two knives until the mixture is crumbly. Sprinkle half of the topping over the batter. Arrange sliced peaches decoratively over the top. Sprinkle the remaining topping over the peaches. Bake for 35 to 40 minutes or until golden brown. Serve warm. -----
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How to Make Blueberry Sour Cream Coffee Cake
This moist Blueberry Sour Cream Coffee Cake is loaded with sweet blueberries, has a crumbly, cinnamon, streusel center, and is baked to perfection. All you need is a little dusting of powdered sugar for a wonderfully delicious breakfast, dessert, or afternoon treat!
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How to Make The Best Peach Streusel Cake
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PEACH STREUSEL CAKE
Ingredients
* 1/2 cup unsalted butter, room temp.
* 3/4 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 1/2 cup full fat sour cream
* 2 cups all purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1 tbs unsalted butter (for greasing the pan)
* 3-4 fresh peaches
For streusel topping:
* 2/3 cup all purpose flour
* 2/3 cup white sugar
* 4 tbs melted butter
* 1/2 tsp cinnamon
Instructions
* Preheat your oven to 350 degrees F.
* Wash 3-4 large peaches and chop them into bite sized pieces or slices (you'll need about 2 and a half cups of chopped or thinly sliced peaches to cover the cake.). Set them aside.
* Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin.
* Feel free to use a hand mixer if you prefer.
* Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. Scrape down the bowl periodically.
* Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
* To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
* Over-mixing at this stage can cause an overly dense and dry cake. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
* Grease a 9x13 rectangular glass cake pan (or a metal pan) with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. The batter will seem thick but it's supposed to be like that.
* Spread the peaches over the top of the batter.
* In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
* Sprinkle the streusel mixture over the cake and the peaches, making sure to spread it at evenly as possible.
* Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, and when you insert a toothpick into the centre of the cake it will come out clean.
* Let the cake cool for at least 25 min.
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Sour Cream Coffee Cake Recipe
Sour Cream Coffee Cake made with a flavorful cinnamon filling and topped with buttery and cinnamon crumb topping. Made from scratch to create a fluffy and moist cake.
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How to Make: Sour Cream Peach Pound Cake
How to Make: Peach Pound Cake
Get the recipe here:
Sometimes you need a cake that looks as lovely as it tastes. Sometimes you need a cake that you can slice and serve in little more than an hour. Sometimes you just need cake. Any cake. Well, we’ve got good news. No matter your cake needs, this Sour Cream Peach Pound Cake meets them. It’s buttery and velvety, with a crumb that’s delicately flavored with vanilla and dotted with sweet, fresh peaches. And it’s a cinch to make. Take a look.
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Peach Coffee Cake recipe by Cooks Illustrated
Cook’s Illustrated flavorful Peach Coffee Cake with moist yellow cake, buttery cinnamon crumbs and ripe peaches!
Peach & Blueberry Coffee Cake ???? Episode 1080
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