If you’re looking for a delightful dessert with fresh, seasonal flavors, you’ve come to the right place. This recipe for peach coffee cake is a true crowd-pleaser, combining the sweetness of ripe peaches with a tender crumb and a hint of cinnamon. It’s the perfect treat for a weekend brunch or a special occasion.
This coffee cake is incredibly versatile and can be enjoyed in many ways. You can serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious on its own, paired with a cup of coffee or tea. If you love this, you’ll also adore some of my other dessert recipes, like my chocolate mousse cake.
Ingredients You’ll Need
Gathering your ingredients is the first step to making any great recipe. This easy peach coffee cake recipe uses simple ingredients you likely already have in your pantry. The combination of fresh peaches, a moist cake base, and a sweet crumb topping creates an irresistible dessert. If you’d like to try a different recipe, you can look for inspiration from other bakers on Food Network.
For the Cake:
- All-purpose flour: 2 cups
- Granulated sugar: ¾ cup
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Unsalted butter: ½ cup, softened
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Sour cream: ¾ cup
- Fresh peaches: 3 medium, peeled and diced (about 2 cups)
For the Crumb Topping:
- All-purpose flour: ½ cup
- Granulated sugar: ½ cup
- Brown sugar: ¼ cup, packed
- Cinnamon: 1 teaspoon
- Salt: a pinch
- Unsalted butter: ¼ cup, cold and cut into cubes
- Chopped pecans (optional): ½ cup
How to Make Peach Coffee Cake
Prepare the Cake Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, leading to a perfectly risen cake. Consider sifting the dry ingredients for an even lighter texture.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a tender crumb. Be sure to use room-temperature butter for the best results.
Combine Wet and Dry Ingredients
Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract. This helps to emulsify the batter, creating a smooth and consistent texture.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. This method prevents overmixing, which can make the cake tough. Mix until just combined.
Prepare the Peaches and Assemble the Cake
Gently fold the diced peaches into the cake batter. Be careful not to overmix, as this can break down the peaches and make the cake soggy. If you want a peach crumb cake, ensure the peaches are evenly distributed.
Pour the batter into a greased and floured 9×13 inch baking pan. This prevents the cake from sticking to the pan and makes it easy to remove. If you have some extra time, you could try making a peach upside down coffee cake.
Make the Crumb Topping
In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon, and salt for the topping. This pre-mixing step ensures the ingredients are well combined. If you like, you can add some chopped pecans for extra flavor and texture, turning it into a coffee cake with peaches and pecans.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This creates the signature crumb topping texture. Sprinkle the crumb topping evenly over the cake batter.
Bake the Coffee Cake
Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked throughout. A moist peach coffee cake is the goal!
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the cake to set and prevents it from crumbling. You could also try making a peach coffee cake from scratch, if you have the time.
Tips for the Best Peach Coffee Cake
Choosing the Right Peaches
The success of this recipe heavily relies on the quality of your peaches. Select ripe, but firm, peaches that are fragrant and have a vibrant color. The best ones will be juicy and flavorful, adding that perfect peach cinnamon coffee cake taste.
Avoid using overly ripe peaches, as they can make the cake soggy. If your peaches are underripe, let them ripen at room temperature for a day or two. If you have some extra peaches, consider making a simple peach coffee cake.
Making Ahead and Storage
You can make the crumb topping and the cake batter ahead of time. Store them separately in the refrigerator until ready to assemble and bake. This is a great way to save time and effort. If you are a fan of peaches, you might also like my strawberry lemonade cookies.
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake, well-wrapped, for up to 2 months. This is a good way to save any extra cake you might have.
Variations and Substitutions
Feel free to experiment with different variations to suit your taste. You can add a teaspoon of almond extract to the cake batter for an enhanced flavor. If you are looking for a peach and almond coffee cake, this is a great option.
If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk. These substitutions will add a similar tang and moisture to the cake. You could also try adding some blueberries for a peach and blueberry coffee cake.
Troubleshooting Common Issues
If your cake is dry, you might have overbaked it. Check the baking time and adjust accordingly. If you’re looking for a moist peach coffee cake, be careful not to overbake it.
If the crumb topping is too dry, add a tablespoon of cold butter and mix until it comes together. If the peaches sink to the bottom, ensure your batter is thick enough and that you don’t overmix. You might also like to try some of my other recipes, like the salted caramel pretzel cheesecake balls.
Serving Suggestions
This best peach coffee cake is delicious on its own, but it can also be served with various accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream makes it even more decadent. It’s a great choice for a special occasion.
You can also serve it with a drizzle of honey or a sprinkle of powdered sugar for added sweetness. It pairs perfectly with a cup of coffee or tea, making it ideal for brunch or an afternoon treat. The Starbucks peach coffee cake copycat is another great option.
Print
peach coffee cake Recipe
- Total Time: PT1H
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This peach coffee cake is the perfect combination of moist cake, sweet peaches, and a crunchy streusel topping. It’s ideal for a weekend brunch or a delightful afternoon snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh peaches, peeled, pitted, and sliced
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into pieces
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared pan. Arrange half of the sliced peaches over the batter.
- In a separate bowl, prepare the streusel topping: combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle half of the streusel topping over the peaches.
- Pour the remaining batter over the streusel. Arrange the remaining peaches on top and sprinkle with the remaining streusel.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan before slicing and serving.
Notes
- For best results, use ripe but firm peaches.
- You can substitute frozen peaches (thawed and drained) if fresh peaches are not in season.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a richer flavor, add a teaspoon of almond extract to the batter.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
