Brown Eyed Baker · by Michelle Lettrich★ 4.3 (35)
Peach Coffee Cake
NUTRITION · PER SERVING65M COOK
CAL 25%·PRO 15%
CARBS 64G52% OF CAL
5G FIBER18G OTHER41G TOTAL SUGAR
FAT 24G44% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake studded with peach and topped with cinnamon and pecans. Comforting and best enjoyed with coffee.
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View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter (at room temperature)
- 1½ cups granulated sugar (divided)
- 2 eggs (at room temperature)
- 1 cup sour cream (at room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 large ripe peaches (peeled, pitted, and sliced)
- ½ cup chopped pecans
At a glance
PER SERVING · TIME 65M
CAL 25%·PRO 15%
CARBS 64G52% OF CAL
5G FIBER18G OTHER41G TOTAL SUGAR
FAT 24G44% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 296mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.