Peaches 'n Cream Coffeecake

🧂 Ingredients

• 1/4 cup light brown sugar

  packed
• 1/2 tsp. cinnamon
• 1 tbsp. UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1 1/2 cups granulated sugar
• 4 large eggs
• 3/4 cup unsalted butter

  softened (1 1/2 sticks)
• 1 tsp. real vanilla extract
• 1 cup sour cream
• 1 1/2 tsp. baking powder
• 1/4 tsp. sea salt

  or kosher salt
• 3/4 tsp. baking soda
• 3 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 4 cups fresh peaches

  finely diced
• 1 cup powdered sugar
• 1-2 tbsp. half-and-half

  or milk

Instructions

• 1 Generously grease and flour a 10-inch or 12-inch bundt pan.
• 2 Preheat oven to 350°.
• 3 In small bowl, combine brown sugar with 1 tbsp. flour and cinnamon; mix well,
  set aside.
• 4 Peel and dice peaches.
• 5 Set aside.
• 6 In a large bowl of electric mixer, at medium speed, beat butter, granulated
  sugar, vanilla, eggs, salt, baking soda and baking powder.
• 7 Stir in 3 cups flour and sour cream with a wooden spoon until well combined.
• 8 Turn one-third of batter into prepared pan, spreading evenly.
• 9 Sprinkle with half the peaches and half the brown sugar mixture.
• 10 Repeat layering of remaining batter, peaches and brown sugar mixture.
• 11 Top with remaining cake batter.
• 12 Bake 75-90 minutes, or until knife or bamboo skewer inserted in center comes out
  clean.
• 13 Cool in pan on wire until completely cool--approximately 1-2 hours.
• 14 Gently remove from pan.
• 15 Mix powdered sugar and milk (half-and-half) until smooth; drizzle over cake.

Nutrition Info