Cinnamon Peach Coffee Cake
Indulge in the perfect blend of warm spices and juicy fruit with this Cinnamon Peach Coffee Cake, an irresistible treat that’s equally ideal for breakfast, brunch, or dessert. Featuring a tender, moist crumb infused with cinnamon and topped with a buttery, golden-brown streusel, this recipe highlights the natural sweetness of ripe, thinly sliced peaches layered delicately over the batter. The sour cream adds a subtle tang for balance, while the crumb topping brings a delightful crunch to every bite. Ready in just an hour, this easy-to-make coffee cake is baked in a 9x13-inch pan, making it perfect for sharing with family or friends. Whether served warm with a dollop of whipped cream or alongside your favorite coffee, this seasonal favorite will steal the spotlight at your next gathering.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups milk
- 0.5 cups sour cream
- 1 teaspoons vanilla extract
- 2 large eggs
- 3 whole ripe peaches, thinly sliced
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour (for crumb topping)
- 0.5 teaspoons ground cinnamon (for crumb topping)
- 0.25 cups unsalted butter, cold and cubed
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 0.5 teaspoons of salt, and 1 teaspoon of ground cinnamon.
In another bowl, combine 0.5 cups of melted butter, 0.75 cups of milk, 0.5 cups of sour cream, 1 teaspoon of vanilla extract, and 2 large eggs. Mix until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Arrange the thinly sliced peaches in an even layer over the batter.
To make the crumb topping, mix 0.5 cups of brown sugar, 0.5 cups of all-purpose flour, and 0.5 teaspoons of ground cinnamon in a bowl. Add 0.25 cups of cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the peaches.
Bake the coffee cake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 15 minutes before serving.
Slice into squares and enjoy your Cinnamon Peach Coffee Cake!
Nutrition Facts
Calories |
4298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 613.7 g | 223% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 326.6 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 652 mg | 50% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
