Peaches and Cream Coffee Cake

1 1/2 c. flour

1 tsp. baking powder

1/4 tsp. salt

2 1/2 c. diced firm peaches (no need to peel)

1/2 c. unsalted butter at room temperature

1 c. sugar

3 large eggs at room temperature

2 tsp. vanilla extract

1/4 c. sour cream

1/4 c. buttermilk

2 T. coarse sugar or regular sugar

Lightly spray a 9” springform pan.  Preheat the oven to 350 degrees.

Whisk together the flour, baking powder and salt.  Set aside.

Cream the soft butter and sugar together in a stand mixer for 3 - 4 minutes, until light and fluffy.  Scrape down the side of the bowl a couple times.  Add the eggs, one at a time, continuing to beat.  Add the vanilla.

Whisk together the sour cream and buttermilk in a small bowl.  Add the flour mixture alternately with the sour cream mixture, beginning and ending with the flour.  Mix just until combined.

Fold in the peaches and spread into the prepared pan.  Smooth the top and sprinkle the surface of the cake with coarse sugar or regular sugar.

Bake for 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out without wet batter on it.

Let cool on a rack and then release from the pan to slice.