Fresh peaches are layered in this moist cinnamon sour cream cake and is topped with a brown sugar crumb topping. The best ending to summer!
Course Dessert
Cuisine American
Keyword bundt cake, peach, peach cake
Prep Time 25 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 12servings
Ingredients
Peaches
5-6fresh peaches, pit removed and sliced
3/4cupgranulated sugar
2tbspcinnamon
Cake
4eggs
2cupgranulated sugar
1cupvegetable oil
1/4cupsour cream
1tspvanilla extract
3cupsall purpose flour
1 tspsalt
1tbspbaking powder
Crumb Topping
2tbspbutter
1/2cupall purpose flour
1/3cuppacked brown sugar
1tspcinnamon
Instructions
Peaches
Wash with cold water and slice each peach in half. Remove the pit, and slice the peaches. Set aside. In a small dish mix the cinnamon and sugar. Set aside.
Cake
Pre-heat oven to 350 degrees. In a standing mixer, mix sugar, and eggs. Beat until the mixture is light and fluffy. Add the oil, vanilla and sour cream. Mix just until smooth. Then add flour, salt and baking powder. Mix again until incorporated. Grease and flour a tube pan with a removable tube. Spread 1/3 of the cake batter in the pan. Arrange 1/3 of the peaches in a layer on top of the batter. Sprinkle 1/3 of the cinnamon-sugar mixture on top of the peaches. Repeat this process two more times until all of the batter, peaches and sugar mixture is layered in the pan.
Crumb
Add the flour, brown sugar, cinnamon and butter to a bowl. mix by squeezing the butter into the flour and sugar until you have a crumble sand-like consistency. Sprinkle crumb topping on top of the cake batter. . Bake for about 1 1/2 hours or until browned. Cool on a wire rack, then remove cake from the pan.