Peach Coffee Cake

Set the oven temperature to 350℉ before using.

In a medium-sized bowl, combine the butter and 1 cup of sugar. Use an electric mixer on medium speed to beat the mixture until it becomes smooth and fluffy.

Put the mixer on low speed and incorporate the eggs individually.

Combine sour cream and vanilla, and stir until the mixture is creamy and smooth.

In a separate bowl, combine the flour, baking soda, baking powder and salt.

Using the lowest setting on the mixer, gradually incorporate the dry ingredients into the wet mixture and stir until they are just blended together.

Mix the nutmeg or cinnamon with the remaining ½ cup sugar in a small bowl.

Place half of the batter evenly on the bottom of a 9×9 inch pan. Layer half of the peaches on top, and then sprinkle ⅔ of the sugar mixture over them.

Evenly distribute the remaining batter over the top, then layer on the remaining peaches and generously sprinkle with the remaining sugar mix.

Cook for around 55 to 65 minutes or until the center is firm and doesn't wobble, or when a toothpick inserted into the middle comes out clean.