Peach Coffee Cake

READY IN: 1hr 40mins
SERVES: 12-16




  • Preheat your oven to 350 degrees F and grease your bundt pan.
  • Using a hand mixer, or if you have one of those fancy kitchens, a standing mixer, and beat your butter until it is light and creamy.
  • Gradually mix in your sugar until you get a light and airy texture.
  • Next add your eggs in, one at a time. Make sure each egg is thoroughly mixed in before adding the next egg.
  • Go ahead and add in your vanilla and cinnamon.
  • Whisk your flour, baking soda, baking powder, and salt in a large bowl.
  • Next we're going to add in our flour mixture and our sour cream. Alternate these two ingredients; 1 cup flour, 1/2 cup sour cream, 1 cup flour and so on until you're out of flour and sour cream.
  • Now it's time to layer your cake. Add 1/2 of your batter to the greased bundt pan. Then add your peach mixture, spreading it evenly throughout the pan. Top with the remaining batter and smooth.
  • Bake on 350 degrees F for 50 minutes to an hour.
  • Now this cake is already sweet enough, but who wouldn't want just a little icing on top --.
  • Icing:
  • Mix together all of your ingredients: butter, powdered sugar, jam, and vanilla to make a thick rich icing.
  • You can either just ice the top of the cake or heat it up in the microwave or on the stove and drizzle it over the top.