Go Back
–+ servings

Peach Coffee Cake

A moist and fluffy cake with juicy peaches, perfect for breakfast or as an afternoon treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups all-purpose flour for the cake
  • 1 teaspoon baking powder for the cake
  • 0.5 teaspoon baking soda for the cake
  • 0.25 teaspoon salt for the cake
  • 0.5 cups unsalted butter softened, for the cake
  • 0.5 cups granulated sugar for the cake
  • 0.25 cups brown sugar packed, for the cake
  • 2 large eggs for the cake
  • 0.5 cups sour cream or plain Greek yogurt, for the cake
  • 1 teaspoon vanilla extract for the cake
  • 1.5 cups diced peaches fresh, canned, or thawed frozen, for the cake
  • 0.5 cups all-purpose flour for the streusel topping
  • 0.33 cups brown sugar packed, for the streusel topping
  • 0.5 teaspoon ground cinnamon for the streusel topping
  • 0.25 cups cold unsalted butter cut into small cubes, for the streusel topping
  • 0.5 cups powdered sugar for the glaze (optional)
  • 1-2 tablespoons milk or cream for the glaze (optional)
  • 0.25 teaspoon vanilla extract for the glaze (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease and lightly flour an 8×8 or 9×9-inch square baking pan.
  2. 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.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Beat in each egg one at a time, then add vanilla extract and sour cream, mixing until smooth.
  6. Gradually mix the dry ingredients into the wet mixture until no flour streaks remain.
  7. Gently fold in the diced peaches into the batter.
  8. Spread the batter evenly into the prepared pan and sprinkle the streusel topping over it.
  9. Bake for about 40–50 minutes, checking for doneness with a toothpick.
  10. 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.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 20g

Tried this recipe?

Let us know how it was!