If you are a peach cobbler fan, you will love this peach coffee cake. It’s full of bite size peaches surrounded by a soft bread pudding; like cake then covered in the most incredible crunchy topping. Have a slice or two with a cup of coffee and your favorite magazine, just because you deserve it.
I found the original recipe HERE . I increased the measurements on the spices because I love cinnamon and nutmeg. The wonderful taste of the cake is not over loaded with sugar and that makes it less guilty to have another tiny slice. This recipe is so easy with simple ingredients. Your family and friends will be tickled peach when you serve them a slice of this yum.

Cake Batter Ingredients:
1 ½ cups all-purpose flour
½ tsp. ground cinnamon
½ tsp. nutmeg
½ tsp. baking soda
½ tsp. salt
½ cup granulated sugar
1 stick butter melted
1 cup sour cream
2 eggs slightly beaten
1 16oz. package frozen sliced peaches, thawed and chopped into bite size pieces

Directions:
Whisk together the flour, cinnamon, nutmeg, salt, baking soda, and sugar. Add butter and sour cream. Mix well. Add eggs and vanilla. Combine all ingredients. Stir in peaches. Pour cake batter into a greased and floured pan. I used a bundt pan but you can use a 9 x 9 inch pan.
Crumb Topping Ingredients:
1/3 cup granulated sugar
1/3 cup brown sugar firmly packed
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 ¼ cups all-purpose flour
1 stick butter melted
Powdered sugar for garnish

Directions:
In a separate bowl, whisk together the first five ingredients. Pour the melted butter over the dry ingredients and stir with a big spoon or whisk until crumbly. Sprinkle over cake batter with your hands. Bake in a pre-heated 350 degree oven for 1 hour or until wooden toothpick comes out clean. Remove and let cool completely in the pan. You can serve it warm but do not remove the entire cake from the pan. Sprinkle with powdered sugar.