Step 1

Preheat the oven to 350°F. Spray a 9x3" cheesecake or springform pan with a non-stick baking release. Set aside.

Step 2

Cut the refrigerator cold butter into 8 pieces and cut those in half again for 16 pieces if using the processor. If using the mixer the butter must be very soft - around 74°f.

Step 3

Combine the cake flour, brown sugar cinnamon and table salt in the bowl of a food processor. Pulse several times to mix well.

Step 4

Add the cut up butter and pulse the processor to combine the dry ingredients and butter into large crumbs. Scrape down often. Pour into a bowl and refrigerate while preparing the remainder of the recipe.

Step 5

To make the crumbs in a mixer, soften the butter. Combine the dry ingredients and mix briefly. Add the butter and mix on low until large crumbs for. Do not over mix or you will end up with a paste. Refrigerate while finishing.

Step 6

Bring enough water to a boil to cover the peaches by several inches. After the water is at a rolling boil, add as many peaches as you can and let them boil for a minute or two. Remove one with a slotted spoon and run under cold water. The skin should be easily removed with no excess flesh clinging to it. If it does not, return it to the boiling water for another minute or so. Remove all the peaches, run under cold water and remove the skin with your fingers. See my post, "All About Peaches" for a complete tutorial on this method.

Step 7

Cut the peaches in half and remove the pits or stones. Cut the peaches in 1/2" dice. There should be about 2 1/2 cups peaches .Place in a bowl.

Step 8

Combine the sugar and clearjel, mixing well. Add it to the peaches and stir to coat all of them. There should be no sugar mixture showing. Set aside.

Step 9

Whisk together the all-purpose flour, baking powder, baking soda, and table salt in a bowl. Set aside.

Step 10

Place the butter, sugar, eggs and vanilla in the bowl of a mixer. Beat on medium until smooth. The mixture may curdle but that is fine, it will be fixed in the next step.

Step 11

Alternate adding the flour and sour cream to the batter one at a time starting and ending with the flour, I usually do 3 flours and 2 sour creams. The batter will be very thick.

Step 12

Place in the prepared baking pan and smooth out so it is flat.

Step 13

Add the peach filling to within 1/2" of the edge of the pan.

Step 14

Top with all of the brown sugar crumbs. Place it on a parchment lined baking sheet.

Step 15

Place it in the preheated oven and bake for 70 to 80 minutes. Tent the coffee cake when the crumbs start browning too much. A cake tester should come out with no cake on it. It may have the peach filling on it since it will stay soft.

Step 16

Cool completely in the pan. Remove the rim. If using a cheese cake pan, see the Chocolate Strawberry Mousse Torte for the full instructions on easily removing the rim.

Step 17

This can be kept for 2 days at room temperature and then refrigerate the remainder. Serve at room temperature.