8 small or 4 large peaches [yes you can use canned peaches too, but they will make the coffeecake sweeter]
1/2 cup brown sugar
2 Tbsp flour
1 tsp cinnamon
1/2 cup ground walnuts
2 Tbsp melted butter
1 cup full fat sour cream
1 tsp baking soda
1/2 cup butter, room temperature
1 cup sugar
1/2 tsp salt
1-3/4 cups cake and pastry flour
2 tsp baking powder
• Blanch the peaches first.
• Peel the peaches and cut into segments.
• Add peach slices to a fry pan and add enough water to cover the peaches.
• Simmer for 1 minute and remove from heat.
• Scoop out peaches with a slotted spoon and set aside. [I also saved the peach water and added it to the homemade ice tea I made yesterday.]
• Make the streusel topping next.
• Combine the brown sugar, flour, cinnamon and ground walnuts.
• Add the melted butter and mix to combine loosely.
• Preheat the oven to 350F.
• Combine sour cream and soda in a medium small bowl. It will expand.
• In a large bowl blend butter and sugar together thoroughly.
• Add the vanilla and the eggs separately, beating after each addition.
• Sift the cake and pastry flour with the salt and the baking powder into a medium bowl.
• Add the sifted flour mix alternately with the sour cream.
• Combine well. The entire coffeecake can be mixed with a wooden spoon. I used an egg beater, but was conscious not to overbeat.
• Spray an 8x8 inch or a round cake pan with cooking spray.
• Spread the batter into the cake pan.
• Top with the blanched peach segments.
• Sprinkle the streusel topping over the peaches.
• Place in the preheated oven and bake for 40 minutes.
• Remove pan from the oven.
• Coffee cake can be sliced and served piping hot or cooled down. Delicious every which way!