Georgia Peach and Pecan Coffee Cake

Warning! You're going to want to eat this coffee cake for every meal, and in between. Peaches and pecans are a match made in summer dessert heaven, and this coffee cake proves it. Georgia Peach and Pecan Coffee Cake is a moist cake infused with oats, peaches, pecans and more and topped with streusel. Share at your own risk, because with a cake this good, it's going to go fast. One thing's for sure, this is one of the best coffee cake recipes we've found.

Cooking Time1 hr

Ingredients

1/2 cup uncooked oats
2 tablespoons flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, cut up
1/2 cup chopped pecans
1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter or margarine, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 pint (1 cup) sour cream
1 1/4 pound peaches, peeled and cut into 1-inch chunks (2 cups)
confections sugar (optional)

Instructions

Preheat oven to 350 degrees F.
Grease a 9-inch square baking pan.
Combine oats, flour, brown sugar and cinnamon in medium bowl.
With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in pecans.
Combine flour, baking powder, baking soda and salt in medium bowl.
Beat butter and sugar in mixer bowl at medium speed until light and fluffy.
Beat in eggs, one at a time, then add vanilla.
Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients; beat just until combined.
Spread batter in prepared pan. Sprinkle evenly with half the streusel. Spoon peaches on top; sprinkle with remaining streusel.
Bake 50 to 60 minutes, until toothpick inserted in center comes out clean.
Cool in pan on wire rack 30 minutes. Sprinkle with confectioners sugar. Serve warm or at room temperature.