Peach Filled Coffee Cake
Indulge in the comforting flavors of summer with this Peach Filled Coffee Cake, a tender, buttery treat layered with juicy peaches and topped with a golden cinnamon streusel. Perfect for brunch, dessert, or anytime you crave a slice of homemade sweetness, this coffee cake blends the bright, tangy taste of fresh or canned peaches with the warm spice of cinnamon. The moist cake base is enhanced by a rich brown sugar filling that perfectly complements the fruit, while the crumbly streusel topping adds a satisfying crunchy finish. Easily prepared in under an hour, this recipe is a crowd-pleaser for gatherings or a cozy weekend bake. Serve it warm with a drizzle of glaze or alongside your favorite coffee or tea for the ultimate indulgence. Keywords: Peach Coffee Cake, Cinnamon Streusel Topping, Easy Dessert Recipe, Fruit-Filled Coffee Cake, Summer Baking.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter (cold)
- 2 large Eggs
- 0.75 cup Milk
- 1.5 teaspoons Vanilla extract
- 2 cups Peaches (fresh or canned, peeled and sliced)
- 0.5 cup Brown sugar
- 1 teaspoons Cinnamon
- 0.5 cup All-purpose flour (for streusel topping)
- 0.25 cup Unsalted butter (melted, for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish and set aside.
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Cut 3/4 cup of cold unsalted butter into small cubes and add to the flour mixture. Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
In a medium bowl, beat the eggs, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and stir until just incorporated.
Spread half of the batter evenly into the prepared baking dish. Layer the sliced peaches over the batter.
In a small bowl, mix 1/2 cup of brown sugar and 1 teaspoon of cinnamon. Sprinkle this mixture over the peaches.
Spread the remaining batter gently over the peach layer, taking care not to disturb the peaches too much.
To make the streusel topping, mix 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 cup of melted butter in a bowl until crumbly. Sprinkle the streusel evenly over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 46.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 213 mg | 5% | |
*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.
