Peach Cobbler Coffee Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. (5 minutes)

Recipe View 15 mins Prepare the crumble topping: In a medium bowl, whisk together the flour, pecans, white sugar, brown sugar, cinnamon, and salt. Cut in the softened butter using a fork or pastry blender until the mixture resembles coarse crumbs. Refrigerate until ready to use. (15 minutes)

Recipe View 10 mins Make the peach filling: In a medium saucepan, combine the peach slices, 1/2 cup of brown sugar, cornstarch, and cinnamon. Gently toss to coat. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens into a syrupy consistency. This should take about 6 to 8 minutes. Remove from heat and allow to cool. (10 minutes)

Recipe View 7 mins Prepare the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the white sugar, softened butter, vanilla extract, and salt until light and fluffy, about 4 to 5 minutes. Beat in the eggs one at a time, mixing well after each addition. (7 minutes)

Recipe View 3 mins In a separate bowl, whisk together the flour and baking powder. In another bowl, whisk together the buttermilk and sour cream. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View 10 mins Pour about 2/3 of the cake batter into the prepared baking pan. Sprinkle the remaining 1/2 cup of brown sugar evenly over the batter. Gently spread the peach filling over the brown sugar layer. Top with the remaining batter, spreading it evenly. Finally, sprinkle the refrigerated crumble topping over the entire cake. (10 minutes)

Recipe View 1 hrs 20 mins Bake in the preheated oven for 70 to 80 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping starts to brown too quickly, cover the pan loosely with aluminum foil after the first hour of baking. Transfer the pan to a wire rack and let cool for at least 30 to 40 minutes before slicing and serving. (80 minutes)