The peaches stay on top because you put them there after partially baking the cake.

1/3 c. packed brown sugar
1 tsp. ground cinnamon
Sugar
1/2 c. shortening or butter-flavor shortening
2 lg. eggs
2 c. all-purpose flour
1 (8 oz.) container sour cream
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 (16 oz.) can sliced peaches

About 2 1/2 hours before serving or early in day:

Preheat oven to 350 degrees. Grease 9-inch tube pan with removable bottom. In small bowl mix chopped pecans, brown sugar, cinnamon and tablespoons sugar.

In large bowl with mixer at medium speed, beat shortening, eggs, and 1 cup sugar until smooth. With mixer at low speed, beat in flour, sour cream, baking powder, vanilla extract, baking soda and salt until well mixed, constantly scraping the bowl with a rubber spatula. Increase speed to high and beat 2 minutes, occasionally scraping the bowl.

Spoon half of batter evenly into tube pan; sprinkle with 3/4 cup pecan mixture. Top with remaining batter; sprinkle with 1/2 cup pecan mixture. Bake coffee cake 30 minutes.

Meanwhile, drain peaches and place on paper towels to remove excess moisture. Remove coffee cake from oven; arrange sliced peaches over top of cake; sprinkle with remaining pecan mixture. Bake coffee cake 35-40 minutes longer until toothpick inserted in center of cake comes out clean.

Cool cake in pan on wire rack 10 minutes. Remove side of pan and cool slightly on rack to serve warm. Or, cool completely on rack to serve later. To serve, with metal spatula, carefully loosen cake from pan; place on cake plate.

Makes 12 servings.