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Preheat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
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Using a mixer, cream butter, and sugar until light and fluffy. Turn the mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in the flour mixture in three intervals.
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Spread half of the batter in the prepared pan. It will be thick (see notes). Top with peaches. Top with the rest of the batter.
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In a medium bowl, combine 1/3 cup flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in butter until the mixture is crumbly. Sprinkle over the cake.
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Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly on a wire rack before removing the springform pan sides.
- Always preheat your oven and load the coffee cake on the center rack in the middle of the oven,
- Feel free to use fresh peaches, canned peaches, or peach pie filling. They are all delicious.
- Soften your butter and bring your eggs to room temperature.
- Cream your butter and sugar until light and fluffy. This usually takes between 2-4 minutes.
- Beat in the eggs, vanilla, and flour mixture just until incorporated, as over-beating can produce a tough batter.
- The batter is very thick, so it is easier to work with a spoon sprayed with nonstick spray.
Calories: 686kcal | Carbohydrates: 95g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 495mg | Potassium: 253mg | Fiber: 3g | Sugar: 53g | Vitamin A: 1211IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 3mg
