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Peach Coffee Cake

Irresistibly Moist Peach Coffee Cake with Vanilla Glaze

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This Peach Coffee Cake is a delightful fusion of moist vanilla cake and juicy peaches, topped with a crunchy streusel and silky vanilla glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with a gluten-free blend.
  • 1 cup Dark Brown Sugar Can replace with light brown sugar or granulated sugar.
  • 0.5 cup Butter Must be at room temperature.
  • 0.5 cup Granulated Sugar Can use coconut sugar for a less refined option.
  • 1 tablespoon Baking Powder Ensure it’s fresh for best results.
  • 0.5 teaspoon Salt Enhances sweetness and balances flavors.
  • 2 large Eggs Must be at room temperature.
  • 1 cup Greek Yogurt Can substitute with sour cream or nondairy yogurt.
  • 0.25 cup Vegetable Oil Can use melted coconut oil or unsweetened applesauce.
  • 1 teaspoon Vanilla Extract Use high-quality extract for the best taste.
  • 3 cups Peaches Fresh or frozen; if frozen, thaw and drain excess liquid.
  • 1 tablespoon Cornstarch Prevents peaches from sinking.
For the Glaze
  • 1 cup Powdered Sugar Mix with a little water for a thinner consistency.
  • 1 teaspoon Vanilla Extract High-quality extract will elevate the taste.

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric Mixer
  • Silicone spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine all-purpose flour, dark brown sugar, and softened butter. Mix until coarse crumbs form. Set aside.
  2. Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
  3. Sift together all-purpose flour, baking powder, and salt. Whisk in granulated sugar until well combined.
  4. Add room-temperature butter and mix until sandy. Incorporate eggs, Greek yogurt, vegetable oil, and vanilla extract. Blend until smooth and creamy.
  5. Dice peaches and toss with cornstarch. Fold one-third into the batter and transfer to the pan. Top with remaining peaches and streusel.
  6. Bake for 45-55 minutes until a toothpick comes out clean. Monitor closely in the last few minutes.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar with vanilla until smooth and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing the batter for a light texture. Toss diced peaches in cornstarch to prevent sinking.

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