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–+ servings
Peach Coffee Cake

Perfectly Moist Peach Coffee Cake You Can't Resist

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This Peach Coffee Cake is a delightful fusion of sweet fruit and crumbly texture, perfect for brunch or as an afternoon snack.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Whole wheat pastry flour can be substituted for a nuttier flavor.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 stick Unsalted Butter Can swap with plant-based butter for dairy-free.
  • 1 cup Granulated Sugar Coconut sugar is a lower glycemic substitute.
  • 1/2 cup Brown Sugar Use light or dark interchangeably.
  • 2 Eggs Flaxseed meal mixed with water can be used as a vegan option.
  • 1 cup Sour Cream/Greek Yogurt Plain yogurt or buttermilk can work.
  • 2 teaspoons Vanilla Extract
  • 2 cups Diced Peaches (fresh, canned, or frozen) Drain and dry canned peaches first.
For the Streusel Topping
  • 1 cup Flour Use all-purpose flour.
  • 1/2 cup Brown Sugar Light or dark can be used.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/2 stick Unsalted Butter Cannot be substituted.
For the Optional Glaze
  • 1 cup Powdered Sugar Honey or maple syrup can be used as alternatives.

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter or cooking spray.
  2. In a medium bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold unsalted butter until crumbly. Refrigerate.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, beat softened unsalted butter and granulated sugar until fluffy. Add brown sugar and mix in eggs one at a time, then add vanilla and sour cream.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in diced peaches.
  6. Pour the batter into the prepared baking pan and smooth the top. Sprinkle streusel topping over the batter.
  7. Bake in the preheated oven for 40-50 minutes, or until a toothpick comes out clean. Tent with foil if browning too quickly.
  8. Allow the cake to cool in the pan for 15-20 minutes. For glaze, whisk powdered sugar with water or milk and drizzle over the cake before serving.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients like butter, eggs, and dairy are at room temperature for the best results. Avoid overmixing to prevent density.

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