Peach Coffee Cake - Made from Scratch

      Adorned with vibrant peaches and crowned with a golden-brown streusel, this coffee cake beautifully showcases seasonal fruits. The combination of sour cream and ripe peaches ensures the cake remains incredibly moist. If your peaches are particularly juicy, you might need to bake the cake for a bit longer. Be sure to check the cake's temperature to confirm it's fully baked.

      Yields 1 (8-inch) cake.

      **Batter:**

      - 1/3 cup (76 grams) unsalted butter, softened

      - ½ cup (100 grams) granulated sugar

      - ¼ cup (55 grams) firmly packed light brown sugar

      - 2 large eggs (100 grams), at room temperature

      - 1½ teaspoons (6 grams) vanilla extract

      - 1½ cups (188 grams) all-purpose flour

      - 1½ teaspoons (8 grams) baking powder

      - ¾ teaspoon kosher salt

      - 1/3 cup (80 grams) whole milk, at room temperature

      - 1/3 cup (80 grams) full-fat sour cream, at room temperature

      **Streusel:**

      - 1/3 cup (42 grams) all-purpose flour

      - 3 tablespoons (36 grams) granulated sugar

      - ¼ teaspoon kosher salt

      - ¼ teaspoon ground cinnamon

      - 3 tablespoons (42 grams) cold unsalted butter, cubed

      - 1 cup (165 grams) fresh peaches, chopped into ½-inch pieces (about 1 peach)

      - ¾ cup (140 grams) fresh peaches, sliced into ¼-inch pieces

      **Garnish:** confectioners’ sugar

      **For the batter:** In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes, pausing to scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Then, incorporate the vanilla.

      In a separate medium bowl, whisk together the flour, baking powder, and salt. In another small bowl, mix the milk and sour cream until combined. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the milk mixture, starting and finishing with the flour mixture, and blending until just combined while stopping to scrape down the bowl. Cover the batter and refrigerate overnight.

      **For the streusel:** In a different medium bowl, mix the flour, granulated sugar, salt, and cinnamon. Use a pastry blender or your hands to cut in the cold butter until crumbly. Cover the mixture and refrigerate overnight.

      Preheat the oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray containing flour and line the bottom with parchment paper.

      Fold the chopped peaches into the batter and spread it into the prepared pan. Place the sliced peaches on top and then add the streusel. Bake until the cake and streusel are golden brown and an instant-read thermometer inserted in the center shows 205°F (96°C), around 1 hour to 1 hour and 10 minutes. Allow to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely. If desired, dust with confectioners’ sugar before serving. Store in an airtight container in the refrigerator for up to 3 days.

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