Peach Cobbler Coffee Cake

Ingredients

• cup all-purpose flour
• cup finely chopped pecans
• 1/2 cup white sugar
• 1/2 cup brown sugar
• teaspoon sground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cut into piece sand softened
• peaches, peeled and thinly slice d
• cup brown sugar, divided
• tablespoon cornstarch
• teaspoon ground cinnamon
• 3/4 cup swhite sugar
• 3/4 cup unsalted butter, softened
• tablespoon vanilla extra ct
• teaspoon salt
• large eggs, at room temperature
• cup sall-purpose flour
• 1/2 teaspoon sbaking powder
• 1/4 cup sbuttermilk
• 3/4 cup sour cream

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan; line with parchment paper with 1 inch overhang over sides.
2. Whisk 1 cup flour, pecans, ½ cup white sugar, ½ cup brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt together in a medium bowl. Work ½ cup butter pieces into flour mixture using a fork, stirring and cutting until combined. Refrigerate topping until needed.
3. Gently combine peach slices, ½ cup brown sugar, cornstarch, and 1 teaspoon cinnamon in a medium saucepan over medium heat; cook, stirring occasionally, until sugar dissolves and mixture becomes thick and syrupy, 6 to 8 minutes. Cool.
4. Beat 1¾ cup sugar, ¾ cup butter, vanilla, and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment until combined and fluffy, 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition.
5. Combine 4 cups flour and baking powder in a separate bowl. Whisk buttermilk and sour cream together in a separate bowl.
6. Beat flour mixture into butter mixture in 3 additions, alternating with buttermilk mixture, beating at a low speed to combine.
7. Pour about ⅔ batter into the prepared pan; sprinkle remaining ½ cup brown sugar over top. Gently smooth using a silicone spatula. Spoon peach filling evenly over brown sugar; gently smooth using a silicone spatula. Spread remaining ⅓ batter over peach filling. Sprinkle topping evenly over cake.
8. Bake in the preheated oven until golden brown at edges and cooked through, 70 to 80 minutes, rotating pan halfway through baking. (Cover the pan with aluminum foil after 1 hour baking if topping looks dark enough.) Transfer the pan to a wire rack; cool before slicing, 30 to 40 minutes.