This airy peach coffee cake is topped with a buttery brown sugar-pecan crumb.
The cake base recipe is adapted from Dorie Greenspan.
- Active time: 35 minutes
- Total time:1 hour 25 minutes
- For Topping:
- 1 cup dark brown sugar
- 1/3 cup sugar
- 2/3 cup flour
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, cut into 1/4 inch peices
- 2 cups roughly chopped pecans
- For Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon orange zest
- 6 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups chopped peaches in 1/2 inch pieces
Preheat oven to 350 degrees. Butter an 8 inch square cake pan and place on a baking sheet.
Make Topping: In a medium bowl, mix together brown sugar, sugar, flour, and salt. Using a pastry cutter or your fingers, rub butter into sugar mixture until topping has the texture of wet sand. Stir in pecans until evenly distributed. Cover topping with plastic wrap and let chill in refrigerator until needed.
Make Cake: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
Beat in eggs, one at a time. Beat in vanilla extract.
Beat in one third of the flour mixture, followed by one half the butter milk. Repeat until all ingredients are incorporated. Gently stir in peaches.
Pour batter into prepared pan. Top batter evenly with pecan crumb topping. Bake until crumbs are dark brown and a cake tester comes out clean, about 50 minutes.