Fresh Peach Crumb Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
• Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
• Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
• Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
• Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• 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.
• 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.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Steps:

• 1. Preheat the oven to 350. Liberally butter the bottom of a 10-inch cast iron skillet.
• 2. Place all the topping ingredients in a medium bowl and mix well to make a dense, smooth dough; set aside.
• 3. To make the cake batter, cream the butter and granulated sugar in a large bowl with an electric mixer until smooth. Add the sour cream, eggs, and vanilla and beat well. Place the flour, baking soda, and baking powder in a small bowl, stirring to combine; add to the batter all at once, stirring well to combine. The batter will be stiff. Smooth the batter into the prepared skillet. Arrange the peach slices on top in a single layer. Crumble the topping mixture into big chunks and sprinkle on top of the peaches.
• 4. Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes. (The cake will remain quite moist because of the peaches, but be sure you don't have streaks of raw batter on the toothpick.) Cool a little before cutting into wedges.