Peaches and Cream Coffee Cake
Indulge in the blissful fusion of juicy summer peaches and creamy decadence with this irresistible Peaches and Cream Coffee Cake. Perfect for breakfast, brunch, or dessert, this moist and tender cake marries layers of fluffy buttermilk batter, sweet peaches, and a luscious cream cheese filling, all crowned with a buttery cinnamon-brown sugar streusel topping. Each bite offers a symphony of textures and flavors, from the crisp crumble to the fruity-peachy middle. Quick to assemble with just 20 minutes of prep time, this easy coffee cake bakes to golden perfection in under an hour. Serve it warm for cozy mornings or bring it to your next gathering for a crowd-pleasing treat that screams homemade comfort.
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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
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups fresh peaches, peeled and sliced
- 8 ounces cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon ground cinnamon
- 0.5 cups brown sugar, packed
- 0.5 cups all-purpose flour (for streusel topping)
- 0.25 cups unsalted butter, cold and cubed (for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or a similarly sized dish.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add melted butter, buttermilk, vanilla extract, and egg to the dry ingredients. Stir until just combined. Do not overmix.
Spread half of the batter evenly into the prepared baking dish.
Layer the sliced peaches over the batter, spreading them out evenly.
In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Spread this cream mixture carefully over the peach layer.
Dollop the remaining batter over the creamy peach layer and gently spread to cover as much as possible.
To prepare the streusel topping, combine the brown sugar, ground cinnamon, and 0.5 cups of flour in a bowl. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the prepared streusel topping evenly over the top of the cake.
Bake the coffee cake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for at least 15 minutes before slicing and serving.
Serve warm or at room temperature. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 697.5 g | 254% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 403.8 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 750 mg | 58% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1786 mg | 38% | |
*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.
