Peach Streusel Coffee Cake
Indulge in the fruity decadence of this Peach Streusel Coffee Cake—a moist and tender cake layered with juicy, sweet peaches and crowned with a buttery, cinnamon-infused streusel topping. Perfectly balanced between comforting and elegant, this irresistible treat features a soft vanilla-scented base made with all-purpose flour, unsalted butter, and whole milk, complemented by the gentle sweetness of fresh diced peaches. The streusel topping, made with light brown sugar, cinnamon, and cold butter, adds a delightful crunch that pairs beautifully with the delicate crumb of the cake. Ready in just over an hour, this coffee cake is a show-stopping dessert or brunch centerpiece, best served warm alongside your favorite cup of coffee or tea. Whether for a family gathering or a solo indulgence, this peach coffee cake promises bliss in every bite.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 190 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 250 grams peaches, peeled and diced
- 80 grams light brown sugar
- 1 teaspoon ground cinnamon
- 60 grams cold unsalted butter
- 90 grams all-purpose flour (for streusel topping)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch (23cm) round springform pan. Line the bottom with parchment paper for easier removal.
In a large mixing bowl, cream together the butter (120 grams) and granulated sugar (150 grams) until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract (2 teaspoons).
In a separate bowl, whisk together the flour (190 grams), baking powder (2 teaspoons), and salt (0.5 teaspoon).
Gradually add the dry ingredients to the wet ingredients, alternating with the milk (120 milliliters), starting and ending with the dry ingredients. Mix until just combined.
Fold in the diced peaches (250 grams) gently, ensuring they are evenly distributed.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
To make the streusel topping, combine the light brown sugar (80 grams), ground cinnamon (1 teaspoon), and flour (90 grams) in a mixing bowl. Work the cold butter (60 grams) into the mixture using your fingers or a pastry cutter until coarse crumbs form.
Sprinkle the streusel topping evenly over the coffee cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before removing it from the springform pan. Transfer it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 481.8 g | 175% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 259.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1142 mg | 24% | |
*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.
