To me peaches are the quintessential summer fruit. Their ripeness signals the height of summer produce. And I don’t know anyone who can resist the soft bite followed by dribbling juice. Truly the nectar of the Gods.
We have a miniature peach tree in our backyard. It is miniature in size but the size of the fruit is the same of regular peaches and perhaps even more appreciated since it’s ours. The tree does not fruit every year. I’m not completely clear about the rhyme or reason of the fruiting. It may be due to late frosts that burn the buds.
A note about ‘freestone’ peaches. Heard that term? Peaches are either ‘freestone’ or ‘clingstone’ (and there is a hybrid of both called semi-freestone). From the name you can guess that freestone are the peach varieties whose pit comes out effortlessly. The peaches I used are of the clingstone variety. I purchased them due to being Colorado-local not concerning myself about the pit. Either can be used for this recipe though freestone makes the preparation easier and quicker.
This year sadly we are getting a bit of help from a pesky squirrel who I noted crawls nimbly out onto the branches, gnaws away at the tops of the peaches, leaving them half naked, violated and hanging for birds to finish the job. Or for our dogs. Our two black Labrador Retrievers have been spotted circling under the tree, combing the weeds for fallen fruit which they happily gobble up pit and all. Everyone loves peaches.
In my Grandmother’s recipe box I found this beautiful coffee cake recipe using fresh peaches (one can also substitute nectarines). It bears all the traditional attributes of a coffee cake but is made the more seasonally flavorful with use of fresh peaches and sour cream. It is a delicious addition for weekend brunch and any leftovers are devoured for dessert in my house!
Recipe
Fresh Peach Sour Cream Coffee Cake
Ingredients
- ½ cup (1/4 pound) plus 1 tablespoon unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar , packed
- 1 egg
- ½ cup sour cream
- ½ teaspoon almond extract
- 1 ½ cup all purpose flour (regular or gluten free)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup walnuts , finely chopped
- 4 ripe firm yellow peaches , peeled and sliced into ¼ inch thick wedges*
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch square pan.
- To make nut topping: In a medium bowl stir together ½ cup granulated sugar, the ground cinnamon and walnuts. Add 1 tablespoon melted butter; stir to fully combine. Set aside.
- In the bowl of freestanding mixer combine ½ cup butter, ½ cup granulated sugar and the brown sugar, beat until creamy. Add egg beat until fluffy.
- Add sour cream and almond extract and beat to fully combine.
- In a medium separate bowl combine the flour, baking powder, baking soda and salt. Add to wet mixture blending on low speed with a mixer or stirring by hand until fully combined.
- Spoon mixture into prepared pan. Place peach wedges over top of batter to fully cover. Sprinkle with prepared nut topping. Bake at 350 degrees for 45 to 50 minutes until toothpick inserted (between peach slices) comes out clean. Cool for 15-20 minutes before serving. Note: If made ahead of time reheat in oven at 300 degrees for 10 minutes.
Notes
Nutrition
Elisabeth says
Such a delicious and tasty coffee cake with peach, to enjoy with my morning coffee. I just made a peach and blueberry bread yesterday, and that was pretty good too!
Toni @ Boulder Locavore says
Yum! Peach and blueberry bread sounds perfect Elisabeth. Would love to walk across the street and share some coffee with you!
Crumbcoat says
I love this! And the fact that you are breathing fresh air into one of your Grandmothers recipes is amazing. Thanks for sharing!
Toni @ Boulder Locavore says
Thank you! I really have loved prowling through her recipes along with some other collections I've come across from early last century. The ingredients are always 'whole' and the recipes usually simple and delicious. Be on the lookout for more to come.
Sara at The Cozy Herbivore says
I can't get enough of fresh peaches myself these days. The other day I bought peaches from the farmer's market and unapologetically ate 2 right there, letting the juices run down my chin. They are truly irresistible.
But when I learn to control myself, I am absolutely making this recipe. I love the idea of peaches + sour cream in a cake… so perfect for breakfast or dessert! I imagine it makes the house smell absolutely DIVINE while in the oven. What a gorgeous recipe!
Toni @ Boulder Locavore says
That is the beauty about peaches I think Sarah; the unstoppable need to eat them on the spot! I hope you will make the coffee cake. The combo of the peaches and sour cream really makes it have a fresh, bright flavor perfect for the season.
Roz says
We've had peaches in season since June, but the sweetest are here right now. I cannot wait to make this coffee cake. We'll devour it in seconds. Thanks so much and I'm so glad to have found your blot to follow along with your great recipes!
Roz @ 'la bella vita'
Toni @ Boulder Locavore says
Sorry for the delayed response Roz (traveling). I hope you will make the coffee cake and will love it as much as we have. I too am delighted you found my blog and hope you'll continue to find things of interest!
Debra Eliot says
This looks so good. Would love a bite now. This may be a recipe I use up my frozen peaches for (and I am going to ration those out like crazy)!
Toni @ Boulder Locavore says
I certainly would try it with frozen, thawed peaches Debra. If you do let me know how it turns out!
alek says
Hey Toni,
I can relate to those pesky squirrels – some pictures from my peach tree here … with some links to birds and even foxes enjoying a peachy snack … plus check out the close-ups of the wasps – – YIKES! 😉
alek
P.S. I'm surprised your peaches are ready already – ours are still several weeks away, but we have a HUGE crop … so if you are near our place in mid August, stop by and we'll give you some.
Toni @ Boulder Locavore says
Hi Alek! Our peaches were not actually ready yet (used peaches from the Western Slope from my farm CSA) only trying to ripen while being defiled by the squirrels. We returned from vacation (a bit over a week) and every single peach on our tree was gone! Since they were not ripe we suspect squirrel or racoons. It was stripped clean which is odd as they were leaving them hanging before. Trying not to be depressed about that!
Claire says
I also have some sweet yellow plums and might try this cake with them to see how it turns out.
Boulder Locavore says
That sounds good Claire! Please 'report back' if you try it. Always love options for these types of recipes.
Jenny (VintageSugarcube) says
Toni- Hope you are having a great summer. That looks like the best way to use peaches. I have almost all the ingredients and now they're screaming for that cake. 🙂
Boulder Locavore says
I hope you WILL make it Jenny! I think you won't be disappointed. Hope you too are having a good summer!
Diana says
the next time I have peaches, I'll definitely make this cake!!! It looks amazing!! Have a great weekend!! 😀
Boulder Locavore says
Oh good! Or try it with nectarines. You too have a great weekend.
Kirsten@My Kitchen in the Rockies says
Hi Toni, I am sure my lab would join yours very happily to get some of the leftover peaches. He loves apples and whenever we cut a peach he thinks it's an apple and sits there patiently for his bite.
I should get going and start baking since I have lots of peaches and cherries on hand. I love your cake, especially the walnut streusel topping. Great combo.
Have a great weekend.
Kirsten
Boulder Locavore says
Thanks Kirsten. I loved this because it's not heavy like most coffee cake. I found it to be lighter, more flavorful and moist. I feel I end up with so many fruits when they are ripe that I love having things to make that does not overwhelm the fruit.