Grammy's Kitchen · Coffee Cake · Peach Coffee Cake
One of 78 coffee cake recipes we measured
It ranks #1 of 78 for browning depth among the coffee cake recipes we compared. 35 cooks on www.browneyedbaker.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 245% | 63% |
| total sugar | 38% | 109% |
| brown sugar share of total sugar | 6667% | 42% |
| egg | 33% | 30% |
| leavener | 7% | 2% |
| salt | 1% | 1% |
| liquid | 0% | 69% |
| fruit | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 2 cups all-purpose flour |
| 4 g | 1 teaspoon baking powder |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon kosher salt |
| 114 g | 1/2 cup unsalted butter (at room temperature) |
| 300 g | 1 1/2 cups granulated sugar (divided) |
| 100 g | 2 eggs (at room temperature) |
| 230 g | 1 cup sour cream (at room temperature) |
| 4 g | 1 teaspoon vanilla extract |
| 3 g | 1 teaspoon ground cinnamon |
| 3 large ripe peaches (peeled, pitted, and sliced) | |
| 54 g | 1/2 cup chopped pecans |
Method: 6 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Phenomenal cake. Bravo to this one! I used a combo of plain and coconut yogurt instead of sour cream because it was on hand, I used 2/3 the sugar, a pinch of nutmeg with the cinnamon and baked in a round 9” cake pan for the full 55 min in my slow oven. HIGHL” — a cook, 5.0★
“This was AMAZING,!,,, it was so moist, not crazy sweet and the topping of the cake and pecans was perfect, I used a square, 9 inch springform pan and it worked out wonderfully...thank you for the delicious recipe...looking forward to more❤️ LindaT” — a cook, 5.0★