Pecan Peach Coffeecake

Here is a sweet Fall-ish coffeecake that has nothing to do with pumpkin spice. Fabulous with a cup of coffee or tea. This brunch favourite has a fruity sweetness and hints of warm cinnamon.  

Pecan Peach Coffeecake

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makes 12 servings

2 cups (500ml) unbleached flour

1 1/4 cups (310ml) sugar

1 1/2 teaspoon (7ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) ground cinnamon

1/4 teaspoon (1ml) salt

3/4 cup (180ml) butter or margarine, softened

1 cup (250ml) light sour cream

1/4 cup (60ml) milk

2 eggs

1 teaspoon (5ml) vanilla extract

3/4 cup to 1 cup peaches, fresh or canned, diced

Topping:

1 1/2 cups (375ml) chopped pecans

1/4 cup (60ml) dark brown sugar

2 teaspoons (10ml) ground cinnamon

Preheat oven to 350ºF. Line a 13" x 9" x 2" (33cmx23cmx5cm) baking tin or dish with a sheet of baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Blend in the butter until the mixture resembles coarse crumbs. 

In another bowl combine the sour cream, milk, eggs and vanilla extract. Add to the dry mixture. Beat at medium speed with an electric mixer until nicely smooth and fluffy.

Spoon half of the batter into the parchment lined baking tin. Then place the diced peaches on top of the batter.  

Combine the pecans, sugar and ground cinnamon together. Sprinkle half of the pecan mixture over the batter topped with diced peaches. Spread the remaining batter over the pecan/peach topping. Then sprinkle with the remaining pecan topping. 

Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the centre comes out clean. Allow to cool. 

Notes: I had some diced peach fruit cups handy so I decided to drain the juice off and use them. In total I used 4 diced peach fruit cups, drained. Which probably amounted to 3/4 cup of diced peaches.  

We had a great weekend and here's hoping you did too! - JD