Peachy Sour Cream Coffee Cake Recipe – a delicious recipe with pecans, brown sugar, sugar, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all streusel ingredients; set aside.
2
In a large mixing bowl, cream shortening and sugar till fluffy.
3
Beat in Large eggs.
4
Combine all dry ingredients; add in alternately with the lowfat sour cream and vanilla to the creamed mix.
5
Beat till smooth.
6
Pour half the batter into a 9 inch springform pan.
7
Sprinkle with 1 c. of the streusel.
8
Top with remaining batter and 1/2 c. streusel.
9
Bake at 350 degrees for 30 min.
10
Arrange peaches over cake; sprinkle with remaining streusel.
11
Bake an additional 30-40 min or possibly till cake tests done.
12
Cold cake 10 min before removing sides of pan.
13
Serve hot or possibly at room temperature.
952
kcal
Calories
86
g
Fat
49
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 c. minced pecans, 1/3 c. packed brown sugar, 3 tbsp. sugar, 1 teaspoon grnd cinnamon.
Yes, Peachy Sour Cream Coffee Cake Recipe 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.
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