This Peach Brunch Cake or Coffee Cake is wonderful. Your family and guests will love it. It keeps well for several days in the refrigerator. You can eat it cold or warm it in the microwave. I love anything with peaches and pecans. You could serve this for dessert, too.
2 (15 ounce) cans sliced peaches in syrup, drained (keep 1/4 cup of peach juice)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white granulated sugar
8 tablespoons or 1 stick or 1/2 cup butter, softened
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup peach juice
1 teaspoon vanilla extract
Whisk together the flour, baking powder, baking soda and salt. In a separate bowl cream butter, sugar and eggs with mixer. Add to dry ingredients along with sour cream, buttermilk, peach juice and vanilla extract. Spray a 9 x 13 baking dish with cooking oil and spread cake in bottom of dish. Make swirl below.
Swirl for Cake
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup nut pieces, pecans or walnuts
Whisk together and spread over cake mixture as in photo Then, take a knife and cut into mixture as in photo. Spread the peach slices on top and sprinkle with nuts. Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Add glaze below.
Glaze for Cake
1 cup powdered sugar
2 to 3 tablespoons milk
Whisk together and drizzle over cooled cake.
Note: You could use frozen peaches or fresh peaches instead of canned and just increase the milk in place of the peach juice in the recipe.
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