Can I use frozen peaches for this coffee cake?

Yes, you can use frozen peaches if fresh fruit is not in season. Make sure to thaw them completely and pat them dry with a towel to remove excess moisture. If they are too wet, the cake may become soggy in the middle.

How should I store the leftover cake?

Keep the cake wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to one week. Because of the fresh fruit and sour cream, it stays moist longer than most cakes. I find that a quick warm-up in the oven restores the crumb perfectly.

What can I use as a substitute for sour cream?

Full-fat Greek yogurt is the best substitute if you do not have sour cream on hand. It provides a similar acidity and fat content which is necessary for the texture. Avoid using low-fat versions, as they do not provide the same richness to the crumb.

Why did my peaches sink to the bottom of the pan?

Peaches usually sink if the batter is too thin or if the fruit pieces are cut too large. Ensure you measure your flour accurately and toss the peaches in the flour-sugar mixture. This coating helps the fruit grip the batter so it stays suspended during the bake.

Can I bake this in a regular cake pan instead of springform?

You can use a standard nine-inch round cake pan, but you must grease it very well and line the bottom with parchment paper. Since this cake is heavy and moist, it can be difficult to flip out of a standard pan without the fruit sticking. A springform pan is truly the best tool for the job.

How do I know when the coffee cake is fully baked?

Insert a wooden skewer or toothpick into the center of the cake, avoiding the peach pockets. It should come out clean or with a few moist crumbs attached. The top should also feel firm to a light touch and have a deep golden-brown color.

Sour Cream Peach Coffee Cake Recipe For Moist Fluffy Cake

Description

This rustic farmhouse coffee cake features a tender, dense sour cream crumb marbled with fresh, cinnamon-spiced peaches. It is a simple, seasonal bake that highlights the natural sweetness of orchard fruit in every moist, comforting bite.

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup buttermilk
1/2 cup vegetable oil
1 cup sour cream
3 large peaches, chopped
1 tbsp ground cinnamon
1/2 cup dark brown sugar
2 tbsp melted butter
2 tbsp flour (for peach tossing)
1 cup powdered sugar (for glaze)
1 tbsp heavy cream (for glaze)
1 tsp vanilla extract

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Instructions

Prepare the oven. Preheat the oven to 350 degrees and grease a nine-inch springform pan, lining the bottom with parchment paper for easy removal.
Combine wet ingredients. Beat the eggs in a mixer until light, then incorporate the buttermilk, vegetable oil, and sour cream until the mixture is smooth and emulsified.
Integrate dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt in a separate bowl before adding to the wet mixture, stirring only until just combined.
Prepare the fruit filling. Toss the chopped peaches with melted butter, dark brown sugar, cinnamon, and two tablespoons of flour in a small bowl.
Assemble the cake. Pour the batter into the prepared pan, distribute the peach mixture over the top, and drag a spatula through the batter in wide loops to create a marbled effect.
Bake the cake. Bake for 70 minutes or until a tester comes out clean, using foil to prevent over-browning if necessary.
Glaze and serve. Cool the cake in the pan for 20 minutes, then release the ring and drizzle with a whisked mixture of powdered sugar, butter, cream, and vanilla.

Notes

Use room temperature ingredients to ensure the batter emulsifies properly and does not curdle.
Toss peaches in flour just before adding to the batter to prevent the fruit from sinking or making the cake soggy.
Level your flour by using a spoon to fill the measuring cup to avoid a dense or heavy crumb.
Leave the skins on the peaches for a rustic appearance and added texture in the finished cake.

Prep Time: 10 mins
Cook Time: 70 mins
Category: Dessert
Method: Baking
Cuisine: American