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–+ servings
Recipe 8d7b3a0208

Peach Coffee Cake

This forgiving and delicious peach coffee cake combines juicy peaches with a buttery crumb and a crunchy streusel topping, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Brunch, Dessert
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour Swap in whole wheat pastry flour for a nuttier flavor.
  • 1 tbsp baking powder Crucial for a light crumb.
  • 1 tsp baking soda Pairs with the sour cream for lift.
  • 1/2 tsp salt Balances the sweet.
  • 1 tsp cinnamon Warms everything without shouting.

Wet Ingredients

  • 1/2 cup unsalted butter Can be replaced with vegan butter.
  • 1 cup granulated sugar Coconut sugar can be used for a lower glycemic option.
  • 1/2 cup brown sugar Dark brown sugar amplifies caramel notes.
  • 2 large eggs Can be substituted with flax eggs for a vegan version.
  • 1 cup sour cream or plain Greek yogurt Greek yogurt yields a lighter cake.
  • 1 tbsp vanilla extract Good vanilla lifts the whole cake.
  • 2 cups diced peaches Fresh peaches are best, but frozen or well-drained canned work too.

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter Cut into pieces.

Glaze (Optional)

  • 1 cup powdered sugar
  • 2 tbsp milk or cream Maple syrup can be used as a substitute.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch square pan or line it with parchment.
  • Toss the diced peaches with 1 tsp of flour and cinnamon to prevent them from sinking.

Mixing Dry Ingredients

  • Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

Creaming

  • Beat the room temperature butter with granulated sugar and brown sugar until light and fluffy.

Combining Ingredients

  • Add eggs one at a time, mixing each until incorporated. Stir in the vanilla.
  • Alternate adding the dry mix and sour cream in three parts, starting and ending with the dry mix. Fold gently to avoid overmixing.
  • Gently fold in the diced peaches.

Streusel Topping

  • Combine brown sugar, flour, and cold butter pieces for the streusel until crumbly.

Baking

  • Spread the batter into the prepared pan, top with streusel, and bake for 35-45 minutes. Check at 30 minutes.

Cooling and Glazing

  • Let the cake cool slightly for 15 minutes, then drizzle with the glaze.

Serving

  • Slice and serve warm, enjoying the crunchy streusel and soft center.

Notes

Use room-temperature ingredients for better mixing and toss peaches with flour to prevent sinking. Avoid overbaking.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 20g
Keyword Baking, Brunch Recipe, Comfort Food, Dessert Recipe, Peach Coffee Cake
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