Best 4 Sour Cream Peach Coffee Cake Recipes

Indulge in a culinary symphony with our delectable Sour Cream Peach Coffee Cake! This tantalizing treat combines the refreshing zest of peaches, the velvety richness of sour cream, and the comforting warmth of coffee cake. As you sink your teeth into its tender crumb and savor the burst of sweet, juicy peaches, you'll be transported to a realm of pure bliss. Discover the secrets behind this masterpiece with our comprehensive recipe, complete with step-by-step instructions and essential tips. Elevate your baking skills and impress your loved ones with this extraordinary creation.

But that's not all! Embark on a culinary adventure as we present a treasure trove of coffee cake recipes, each a unique symphony of flavors and textures. From the classic Sour Cream Coffee Cake to the decadent Chocolate Chip Coffee Cake, and the irresistible Blueberry Coffee Cake, we have something to satisfy every palate. Unleash your inner baker and explore a world of coffee cake perfection.

Let's cook with our recipes!

SOUR CREAM-PEACH COFFEE CAKE

Sour Cream-Peach Coffee Cake image

Hey, good lookin', love that kuchen! How 'bout cookin' this peachy li'l dish with me?

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 9

Number Of Ingredients 10

Ingredients

2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced
1/4 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup sour cream
1 egg
Sweetened whipped cream, if desired

Steps:

Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

SOUR CREAM COFFEE CAKE WITH PEACH PRESERVES AND LEMON GLAZE

Sour Cream Coffee Cake with Peach Preserves and Lemon Glaze image

A layer of peach preserves perks up this crumb-topped coffee cake with a lemony glaze.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup peach preserves
3/4 cup confectioners' sugar
2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest

Steps:

For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PEACH-SOUR CREAM COFFEE CAKE

Peach-Sour Cream Coffee Cake image

Make and share this Peach-Sour Cream Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Breads

Time 1h55m

Yield 1 Coffee Cake

Number Of Ingredients 14

Ingredients

2 cups chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup Butter Flavor Crisco
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups sliced peeled fresh peaches

Steps:

Mix together streusel ingredients and set aside.
In a mixing bowl, cream shortening and sugar until fluffy.
Beat in eggs.
Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla.
Beat until smooth.
Pour half the batter into a 9-inch springform pan.
Sprinkle with 1 cup streusel.
Top with remaining batter.
Sprinkle with 1/2 cup streusel.
Bake at 350 degrees for 30 minutes.
Place peaches on top of cake; sprinkle with remaining streusel.
Bake for 30-40 minutes or until cake tests done.
Let cake cool for 10 minutes.
Run knife around edges to loosen and remove sides of pan.

SOUR CREAM-PEACH COFFEE CAKE

Sour Cream-Peach Coffee Cake image

Hey, good lookin', love that kuchen! How 'bout cookin' this peachy li'l dish with me?

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 9

Number Of Ingredients 10

Ingredients

2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 1/4 ounces) sliced peaches, drained or 2 small peaches, peeled and sliced
1/4 cup sugar
1/2 teaspoon ground cinnamon
2/3 cup sour cream
1 egg
Sweetened whipped cream, if desired

Steps:

Heat oven to 375°F. Stir together Bisquick mix, milk, 3 tablespoons sugar and the butter in medium bowl. Spread in ungreased square pan, 9x9x2 inches. Arrange peach slices on top.
Mix 1/4 cup sugar and the cinnamon; sprinkle over peaches. Mix sour cream and egg; drizzle over top.
Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

Tips:

For the best flavor, use ripe, juicy peaches. If your peaches are not ripe, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make sure your coffee cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Serve the coffee cake warm with a dollop of sour cream or whipped cream.

Conclusion:

This sour cream peach coffee cake is a delicious and easy-to-make breakfast or brunch treat. The cake is moist and flavorful, with a sweet and tangy filling. The sour cream topping adds a creamy and rich flavor. This coffee cake is sure to be a hit with your family and friends.