This is the densest, moistest coffee cake you’ll ever eat, made of alternating layers of rich sour-cream cake and a filling consisting of peaches mixed with cinnamon-cocoa sugar. We always served it in our breakfast basket.–Sherry Yard
We’re fond of using a kugelhopf pan (as shown in the picture), which makes for an impressively tall cake, but some of our testers have made it in an ordinary Bundt pan. And if the comments they got from guests were any indication, it’s not the size or shape of the cake that’s the real show stopper.
Place a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray a Bundt or kugelhopf pan with pan spray.
Sift together the flour, baking powder, baking soda, and salt three times and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar together on medium speed for 5 minutes, or until light and fluffy. Add the eggs one at a time. Scrape down the bowl and paddle after each addition. In 3 additions of each, add the sour cream and the sifted dry ingredients, alternating the wet and dry ingredients, and beat on low speed until all of the ingredients are blended.
Make the filling
In a medium bowl, mix together the sugar, brown sugar, cinnamon, cocoa powder, and almonds (if using).
Scoop 1 1/2 cups of the cake batter into the prepared Bundt pan and, using a small metal spatula, spread it evenly to cover the bottom. Sprinkle on 1/4 cup of the sugar mixture and dot with one third of the peach chunks.
Scoop in 2 cups of the batter and spread evenly. Sprinkle with the remaining sugar mixture and dot with the remaining peaches. Spoon in any remaining batter and spread over the peaches.
Bake for 35 minutes. Rotate the pan from front to back and bake for another 20 to 25 minutes, until a tester inserted into the center of the cake comes out clean. Allow to cool in the pan on a rack for 30 minutes, then invert, remove the pan, and allow the cake to cool completely upside down on the rack.