Peach Coffee Cake II recipe

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1 cup white sugar
½ cup butter, softened
1 cup sour cream
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 cups peeled, pitted and sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons cold butter

Nutrition Info

256.3 calories
carbohydrate: 32.2 g
cholesterol: 50.6 mg
fat: 13.1 g
fiber: 0.7 g
protein: 3.3 g
saturatedFat: 7.2 g
servingSize: -
sodium: 219.9 mg
sugar: 17.8 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.

  2. In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.

  3. In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.

  4. Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Recipe Yield

16 servings

Recipe Note

This is a great recipe I came up with when our white peach tree yielded sooo many peaches I had to figure out many ways to use them.... Even my kids love this one -- they will eat it all day....

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