Peach-Sour Cream Coffee Cake Recipe

Name: Peach-Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Streusel Topping and Filling; 2 cups chopped pecans; 1/3 cup packed brown sugar; 3 tablespoons sugar; 1 teaspoon ground cinnamon; Cake; 1/2 cup Butter Flavor Crisco; 1 cup sugar; 2 eggs; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 2 cups sliced peeled fresh peaches

Servings: persons

Streusel Topping and Filling
2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
Cake
1/2 cup Butter Flavor Crisco
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups sliced peeled fresh peaches

1
Mix together streusel ingredients and set aside.
2
In a mixing bowl, cream shortening and sugar until fluffy.
3
Beat in eggs.
4
Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
5
Beat until smooth.
6
Pour half the batter into a 9-inch springform pan.
7
Sprinkle with 1 cup streusel.
8
Top with remaining batter.
9
Sprinkle with 1/2 cup streusel.
10
Bake at 350 degrees for 30 minutes.
11
Place peaches on top of cake; sprinkle with remaining streusel.
12
Bake for 30-40 minutes or until cake tests done.
13
Let cake cool for 10 minutes.
14
Run knife around edges to loosen and remove sides of pan.

1301

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Streusel Topping and Filling, 2 cups chopped pecans, 1/3 cup packed brown sugar, 3 tablespoons sugar, and more.

Yes, Peach-Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach-Sour Cream Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions