Campton Place Coffee Cake

By chelyc13

Ingredients

• FOR THE CAKE:
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teas baking soda
• 1/2 teas salt
• 6 oz unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs, at room temperature
• 2 cups sour cream
• FOR THE FILLING:
• 1/4 cup sugar
• 1/4 cup packed light brown sugar
• 1 tblsp ground cinnamon
• 1 tblsp unsweetened cocoa powder
• 1/4 cup slivered almonds, toasted and finely chopped (optional)
• 12 oz peaches, peeled, pitted, and cut into 1/2 inch pieces (12 oz of frozen are fine)

Details

Servings 1

Preparation

Step 1

1. Place a rack in the middle of the oven and preheat the oven to 350. SPray a Bundt or kugelhopf pan with pan spray.

2. Sift the flour, baking powder, baking soda, and salt three times and set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar together on medium speed for 5 minutes, or until light and fluffy. Add the eggs one at a time. Scrape down the bowl and paddle after each addition. In 3 additions of each, add the sour cream and the sifted dry ingredients, alternating the wet and dry ingredients, and beat on low speed until all of the ingredients are blended.

4. In a medium bowl, mix together the sugar, brown sugar, cinnamon, cocoa powder, and almonds, if using.

5. Scoop 1 1/2 cups of the cake batter into the prepared bundt pan, and using a small metal spatula, spread it evenly to cover the botoom. Sprinkle on 1/4 cup of the sugar mixture and dot with one third of the peach chunks. Scoop in 2 cups of the batter and spread evenly. Sprinkle with 1/4 cup of the sugar mixture and dot with another third of the peach chunks. Add another 2 cups of batter, spreading it evenly. Sprinkle with the remaining sugar mixture and odt with the reamining peaches. Spoon in any remaining batter and spread over the peaches.

6. Bake for 35 minutes. Rotate the pan from front to back and bake for another 20 to 25 mintues, until a tester inserted into the center of the cake comes out clean. Allow to cool in the pan on a rack for 30 minutes, then invert, remove the pan, and allow the cake to cool completely upside down ont he rack.