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Peach Coffee Cake Recipe

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3.8 from 64 reviews

This Peach Coffee Cake is a moist, flavorful dessert featuring tender cake layers studded with fresh or canned peaches and topped with a cinnamon streusel. It combines a soft cake base enhanced with sour cream and vanilla, with a crunchy cinnamon-sugar topping that adds texture and depth. Optional glaze adds a delicate sweetness, making it perfect for breakfast, brunch, or dessert.

Ingredients

For the Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs
  • ½ cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ½ cups diced peaches (fresh, canned, or thawed frozen)

For the Cinnamon Streusel Topping

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small cubes

Optional Glaze

  • ½ cup powdered sugar
  • 1–2 tablespoons milk or cream
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9-inch square or round baking pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer, cream the softened unsalted butter with granulated sugar and brown sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until fully incorporated.
  5. Incorporate Sour Cream: Mix in the sour cream or Greek yogurt until the batter is smooth and creamy.
  6. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overmixing.
  7. Fold in Peaches: Gently fold the diced peaches into the batter, ensuring even distribution.
  8. Prepare Streusel Topping: In a small bowl, mix together ½ cup flour, brown sugar, and cinnamon. Cut in the cold butter cubes using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  9. Assemble Cake: Spread the batter evenly into the prepared pan. Sprinkle the cinnamon streusel topping evenly over the batter.
  10. Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  11. Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack for about 15 to 20 minutes.
  12. Prepare Optional Glaze: In a small bowl, whisk powdered sugar with milk or cream and vanilla extract until smooth. Adjust consistency by adding more liquid or sugar as needed.
  13. Glaze and Serve: Drizzle the optional glaze over the cooled cake. Cut into slices and serve.

Notes

  • You can use fresh, canned, or thawed frozen peaches depending on the season and availability.
  • If using canned peaches, drain them well to avoid excess moisture in the batter.
  • Ensure butter for streusel is cold to create a crumbly texture.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Glaze is optional but adds a lovely extra sweetness; omit if preferred.

Find it online: https://recipethrive.com/peach-coffee-cake-recipe/