Sour Cream Coffee Cake with Peach Preserves and Lemon Glaze2017-07-02
- Yield : 8 servings
- Cook Time : 30m
- Ready In : 50m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of fine salt
- 5 tablespoons unsalted butter, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2/3 cup peach preserves
- 3/4 cup confectioners' sugar
- 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
For the crumb topping: Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a small bowl.
Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
For the glaze: When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.