The Peachy Sour Cream Coffee Cake Recipe is one of my most treasured baking secrets, dear—it’s the perfect treat to bring to a gathering or enjoy with your morning coffee. With its tender crumb and luscious peach filling, this cake never fails to bring smiles to the faces of everyone who takes a bite.
What makes this recipe so special is the combination of rich sour cream and warm spices like cinnamon that create such a wonderful depth of flavor. The pecans and brown sugar streusel topping adds the most delightful crunch and sweetness, making every forkful something to savor.
I love serving this cake when the family gathers on Sunday mornings, and it’s become such a comforting tradition in our home. There’s something so heartwarming about watching loved ones enjoy a slice with their coffee—it’s these simple moments that fill my heart with joy.
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Peachy Sour Cream Coffee Cake Recipe
Ingredients
- 2 cup Pecans
- 0.33333333333333 cup Brown Sugar
- 3 tablespoon Sugar
- 1 teaspoon Cinnamon
Instructions
- Combine all streusel ingredients; set aside.
- In a large mixing bowl, cream shortening and sugar till fluffy.
- Beat in Large eggs.
- Combine all dry ingredients; add in alternately with the lowfat sour cream and vanilla to the creamed mix.
- Beat till smooth.
- Pour half the batter into a 9 inch springform pan.
- Sprinkle with 1 c. of the streusel.
- Top with remaining batter and 1/2 c. streusel.
- Bake at 350 degrees for 30 min.
- Arrange peaches over cake; sprinkle with remaining streusel.
- Bake an additional 30-40 min or possibly till cake tests done.
- Cold cake 10 min before removing sides of pan.
- Serve hot or possibly at room temperature.
- Yield 12 servings.
