Peach Coffee Cake - Prepare from Scratch

      Embellished with colorful peaches and finished with a golden-brown streusel, this coffee cake takes full advantage of seasonal ingredients. The combination of sour cream and ripe peaches results in an incredibly moist cake. If your peaches are particularly juicy, you may need to extend the baking time. Be sure to check the cake's temperature to confirm it is 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 peach, chopped into ½-inch pieces (about 1 peach)

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

      **Garnish:** Confectioners’ sugar

      **Instructions:**

      For the batter, in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 to 4 minutes, remembering to scrape down the sides of the bowl. Add the eggs one at a time, mixing until incorporated and scraping the bowl after each addition. Then, mix in the vanilla.

      In a separate medium bowl, combine the flour, baking powder, and salt using a whisk. In a small bowl, whisk together the milk and sour cream until smooth. With the mixer on low speed, gradually alternate adding the flour mixture with the milk mixture to the butter mixture, starting and finishing with the flour, mixing just until incorporated and scraping the bowl as needed. Cover and refrigerate overnight.

      For the streusel, in another medium bowl, mix together the flour, granulated sugar, salt, and cinnamon. Use a pastry blender or your hands to cut in the cold butter until the mixture resembles coarse crumbs. Cover and refrigerate overnight as well.

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

      Gently fold the chopped peaches into the batter and pour it into the prepared pan. Arrange the sliced peaches on top and sprinkle with the streusel mixture.

      Bake until the cake and streusel turn golden brown and an instant-read thermometer inserted in the center reads 205°F (96°C), about 1 to 1 hour and 10 minutes. Allow to cool in the pan for at least 10 minutes, then remove from the pan and cool completely on a wire rack. If desired, dust with confectioners’ sugar. Store in an airtight container in the refrigerator for up to 3 days.

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