Peach Coffee Cake
Start your morning off right or add a delightful touch to your afternoon coffee break with this luscious Peach Coffee Cake. Bursting with juicy, ripe peaches and a hint of warm cinnamon, this cake combines a moist, tender crumb with a buttery, sweet streusel topping that’s downright irresistible. Made with creamy sour cream and topped with an easy homemade crumb topping, this dessert strikes the perfect balance between fresh fruit flavor and indulgent richness. Ideal for brunches, potlucks, or simple family gatherings, this coffee cake smells as good as it tastes. Plus, it’s ready in just over an hour, making it a manageable yet impressive treat. Whether served with a steaming cup of coffee or a scoop of vanilla ice cream, this Peach Coffee Cake will quickly become a favorite for any occasion.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 0.25 cups brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups sour cream
- 2 cups ripe peaches (peeled, pitted, and diced)
- 1 teaspoons ground cinnamon
- 0.75 cups all-purpose flour (for crumb topping)
- 0.5 cups brown sugar (for crumb topping)
- 0.25 cups unsalted butter (melted, for crumb topping)
- 0.5 teaspoons ground cinnamon (for crumb topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together 2 1/4 cups of flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and 1/4 cup of brown sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
Mix in the sour cream until fully incorporated, then gradually add the dry ingredients, mixing until just combined. Avoid overmixing.
Fold in the diced peaches and 1 teaspoon of ground cinnamon gently using a spatula.
Pour the batter into the prepared baking pan and spread it out evenly.
To make the crumb topping, combine 3/4 cups of flour, 1/2 cup of brown sugar, 1/4 cup of melted butter, and 1/2 teaspoon of cinnamon in a small bowl. Mix with a fork until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 53.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 193 mg | 4% | |
*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.
