Peachy Cream Coffee Cake

I have to bake bread today and since the oven will be heated up, I want to bake something right after that to save energy. In my fridge you can always find sour cream. I love adding sour cream into many of my recipes.  I also wanted to use up the left over cream cheese in the fridge. So I came up with this recipe and it is easy to make. The name Peachy Cream Coffee Cake was given by my husband. 

1 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cups sugar

4 tbsp (1/2 stick) unsalted butter, room temperature

1/4 tsp salt

1/2 tsp vanilla

1 egg

1/4 cup sour cream

1/4 cup (2oz) cream cheese

1 can (15.25oz) sliced peaches

2 tbsp peach syrup(from the can of peaches)

 

Preheat oven to 400°F, line the bottom of a 9" cake pan with parchment paper and set aside.

In a medium bowl mix together all purpose flour, baking powder, baking soda, salt and set aside.

In a medium mixing bowl, beat butter, cream cheese and sugar until light and creamy, add egg and vanilla. Beat until well combined. For this part of the mixing I use a spatula. Gently add flour mixture into the batter in three batches alternating with sour cream and peach syrup, beginning and ending with the flour mixture. Do not over mix or your cake will become tough. Spread batter evenly in the cake pan and arrange the sliced peaches on top. 

 

Bake for 25 minutes or until the wooden pick inserted in the center comes out clean. Serve once it is cooled.