Peach-Almond Coffee Cake

Peach-Almond Coffee Cake

This moist peach cake is baked with a cinnamon-spiced oat and almond topping, making it the perfect coffee companion.

YIELDS

8 servings

INGREDIENTS

Topping

  • 1/2 cup oats, uncooked
  • 2 tablespoons all-purpose flour
  • 1/2 cup C&H® Demerara Cane Sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter or margarine, cut into pieces
  • 1/2 cup almonds, slivered

Cake

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter or margarine, softened
  • 1 cup C&H® Organic Raw Cane Sugar
  • 2 large organic eggs
  • 1 teaspoon vanilla extract
  • 1/2 pint sour cream
  • 1 1/4 pounds fresh peaches, peeled, pitted and sliced

INSTRUCTIONS

Topping

Preheat oven to 350°F. Grease a 9-inch round baking pan.

Combine oats, flour, sugar and cinnamon in medium bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs; stir in almonds.

Cake

Combine flour, baking powder, baking soda and salt in medium bowl.

Beat butter and sugar in mixer bowl at medium speed until light and fluffy. Beat in eggs, one at a time; add vanilla. Add sour cream, alternately with dry ingredients, beginning and ending with dry ingredients; beat until just combined.

Spread batter in prepared pan. Sprinkle evenly with half the topping. Spoon peaches on top; sprinkle with remaining topping.

Bake 50 to 60 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes. Serve warm or at room temperature.