Ingredients

• 1 cup white sugar
• 0.5 cups unsalted butter , softened
• 1 cup sour cream
• 2 large eggs , lightly beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 4 cups peeled , pitted, and sliced peaches

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 To make the coffee cake: Cream sugar and butter in a large bowl with an electric mixer. Beat in sour cream, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt until combined. Spread 1/2 of the batter into the prepared baking pan. Layer with peaches, then top with remaining batter.
3. 3 To make the crumb topping: Mix flour, sugar, pecans, and cinnamon together in a small bowl. Cut in cold butter with two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over batter.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

Nutrition per serving