Irresistible Peach Coffee Cake Recipe for Every Occasion
There’s something truly special about the aroma of a freshly baked cake wafting through the house, and this Peach Coffee Cake is no exception. Whether you’re enjoying it as a comforting breakfast treat or serving it at a cozy afternoon gathering, this cake brings warmth and joy to every occasion. With its tender crumb and sweet, juicy peaches, it’s no wonder this recipe has become a beloved favorite in our home.
Perfect for brunches, picnics, or simply as an indulgent snack with your afternoon coffee, this Peach Coffee Cake will make any moment feel a little more special. It’s easy to whip up and even easier to devour—so let’s dive into why you’ll absolutely love making this delightful treat!
Why You’ll Love This Recipe
– Tender texture: The combination of butter and sour cream creates a moist, fluffy cake that melts in your mouth.
– Fresh peach flavor: Juicy peaches add natural sweetness and bursts of flavor that elevate this coffee cake to the next level.
– Easy to make: With simple ingredients and straightforward steps, even novice bakers can create a masterpiece.
– Perfectly paired with coffee: Enjoying a slice alongside your favorite brew makes for an unbeatable afternoon pick-me-up.
– Great for sharing: This recipe yields enough slices to share with friends or family—perfect for gatherings or potlucks.
Ingredients You’ll Need
Before we get started on baking this delicious Peach Coffee Cake, let’s gather all the ingredients you’ll need. Don’t worry; everything is simple and easy to find!
For the Cake
– 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 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
For the Glaze (Optional)
– ½ cup powdered sugar
– 1–2 tablespoons milk or cream
– ¼ teaspoon vanilla extract
Variations
One of the best parts about baking is that it allows for creativity! Feel free to play around with this Peach Coffee Cake recipe by trying these variations:
– Swap in different fruits: Use berries like blueberries or raspberries for a berry-packed version.
– Add nuts: Chopped walnuts or pecans can add a delightful crunch and flavor contrast.
– Experiment with spices: Try adding nutmeg or cardamom for an extra depth of warmth.
– Make it gluten-free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary preferences.
How to Make Peach Coffee Cake
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Greasing and lightly flouring an 8×8 or 9×9-inch square baking pan ensures your cake comes out easily after baking. Alternatively, line it with parchment paper for extra convenience.
Step 2: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Adding cold butter cubes into the mixture is essential; use a pastry cutter or your fingers to work them in until it resembles coarse crumbs. Set this topping in the fridge while preparing the batter so it stays cold and crumbly—this will give you that perfect streusel texture.
Step 3: Whisk the Dry Ingredients
In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute everything evenly throughout your batter—ensuring every bite tastes just right without any salty surprises.
Step 4: Cream the Butter and Sugars
In a large mixing bowl, beat together softened butter with granulated sugar and brown sugar until light and fluffy. This typically takes about 2–3 minutes using either a hand mixer or stand mixer. Creaming incorporates air into your batter which leads to that tender texture we’re after.
Step 5: Add Eggs, Vanilla, and Sour Cream
Beat in each egg one at a time while scraping down the sides of your bowl between additions. Next comes vanilla extract along with sour cream (or Greek yogurt)—mix until everything is smooth. The sour cream adds moisture that makes this cake incredibly rich!
Step 6: Combine Wet and Dry
Gradually mix those dry ingredients into your wet mixture until no flour streaks remain. Be gentle here; overmixing can lead to dense cake. The batter should be thick—this is exactly what we want for our Peach Coffee Cake!
Step 7: Fold in the Peaches
Now it’s time for those juicy diced peaches! Gently fold them into your batter using a spatula. If you’re using canned peaches, don’t forget to drain them well and pat them dry first; excess moisture can weigh down our lovely cake.
Step 8: Layer and Top
Spread your batter evenly into the prepared pan while smoothing out the top with a spatula. Then sprinkle that cold cinnamon streusel topping generously over everything—no pressing down allowed! It needs to stay crumbly for that perfect finish.
Step 9: Bake the Cake
Bake in your preheated oven for about 40–50 minutes. Keep an eye on it; when a toothpick inserted into the center comes out clean (or with just a few moist crumbs), it’s done! If you notice it’s browning too quickly on top before it’s fully baked through (around the 35-minute mark), tent it loosely with foil.
Step 10: Cool and Glaze (Optional)
Let your delicious Peach Coffee Cake cool in its pan for at least 15–20 minutes before slicing into it. If you’d like to elevate it even further with a glaze, whisk together powdered sugar, vanilla extract, and milk until smooth—then drizzle over your cooled cake!
There you have it—a scrumptious Peach Coffee Cake that’s sure to impress everyone who gets a taste! Enjoy every slice!
Pro Tips for Making Peach Coffee Cake
Making the perfect Peach Coffee Cake is all about attention to detail and a little love. Here are some pro tips to ensure your cake turns out moist, flavorful, and simply irresistible.
– Use ripe peaches: Fresh, ripe peaches will give your cake the best flavor. If they’re not in season, go for canned peaches but make sure to drain them well.
– Don’t overmix: When combining wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to a dense cake, which we want to avoid.
– Keep the streusel cold: By refrigerating the streusel topping while you prepare the batter, it stays crumbly and adds a delightful texture to your cake.
– Test for doneness: Ovens can vary, so check your cake a few minutes before the suggested baking time. A toothpick should come out clean or with just a few moist crumbs.
– Let it cool before slicing: Allowing the cake to cool for at least 15–20 minutes helps it set up nicely, making for cleaner slices.
How to Serve Peach Coffee Cake
Serving your Peach Coffee Cake is about creating an inviting experience. Whether it’s for breakfast, brunch, or dessert, here are some delightful ways to present it.
Garnishes
– Fresh mint leaves: A sprinkle of fresh mint adds a pop of color and a refreshing flavor contrast.
– Sliced peaches: Top each slice with additional fresh peach slices for a beautiful presentation.
– Whipped cream: A dollop of whipped cream on the side elevates this cake into indulgent territory.
Side Dishes
– Fresh fruit salad: A light fruit salad complements the sweetness of the coffee cake and adds freshness.
– Greek yogurt: Serve with a side of plain Greek yogurt for a creamy contrast and added protein.
– Coffee or tea: Pairing your coffee cake with a warm beverage enhances its comforting qualities.
Make Ahead and Storage
Meal prep can simplify your life! This Peach Coffee Cake can be made ahead of time and stored for later enjoyment.
Storing Leftovers
– Cool completely: Make sure the cake has cooled fully before storing it to prevent moisture buildup.
– Use an airtight container: Store leftover slices in an airtight container at room temperature for up to 3 days.
Freezing
– Wrap tightly: Wrap individual slices or the whole cake in plastic wrap followed by aluminum foil to protect against freezer burn.
– Label and date: Don’t forget to label your package! Frozen coffee cake can last up to 3 months.
Reheating
– Thaw overnight: For best results, thaw frozen slices in the refrigerator overnight before reheating.
– Warm it up: To enjoy warm slices, pop them in the microwave for about 15 seconds or reheat in a toaster oven at low heat until warmed through.
FAQs
If you have questions about making or serving Peach Coffee Cake, you’re not alone! Here are some common queries:
Can I use other fruits instead of peaches?
Absolutely! This recipe is versatile. You can substitute with other fruits like blueberries, raspberries, or even apples—just adjust the amount based on their moisture content.
Is there a gluten-free option available?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour; just ensure it’s one that includes xanthan gum for structure.
How long does this coffee cake last?
When stored properly at room temperature in an airtight container, it will stay fresh for about 3 days. If frozen, it can last up to 3 months.
Final Thoughts
Baking this Peach Coffee Cake is not just about satisfying your sweet tooth; it’s about creating memories with every slice shared. I hope you try this recipe soon and enjoy every delicious bite. Happy baking!
Peach Coffee Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and lightly flour an 8×8 or 9×9-inch square baking pan.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add cold butter cubes and mix until it resembles coarse crumbs. Refrigerate the topping.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in each egg one at a time, then add vanilla extract and sour cream, mixing until smooth.
- Gradually mix the dry ingredients into the wet mixture until no flour streaks remain.
- Gently fold in the diced peaches into the batter.
- Spread the batter evenly into the prepared pan and sprinkle the streusel topping over it.
- Bake for about 40–50 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for at least 15–20 minutes before slicing. Optionally, whisk together powdered sugar, vanilla extract, and milk for a glaze and drizzle over the cooled cake.
