4.4 from 360 votes
Fresh Peach Coffee Cake
Fresh Peach Coffee Cake features a moist, tender crumb packed with diced ripe peaches folded into a cinnamon-spiced batter. It is topped generously with a crumbly streusel made from sugar, flour, butter, and cinnamon, which adds a crunchy texture contrast. Baking in round or sheet pans, this cake combines fruit flavor with warm spices to create a comforting breakfast or dessert option.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
2
8-inch cakes
Course:
Cake
Ingredients
- ½ cup sugar
- 1 cup all-purpose flour unbleached
- 8 tablespoons butter softened
- 1 teaspoon ground cinnamon
- pinch salt
- 8 tablespoons butter softened
- 1 cup sugar
- 2 egg room temperature, large
- 1 cup plain whole milk yogurt room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour unbleached
- 1 teaspoon ground cinnamon
- pinch nutmeg ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups fresh ripe but firm, peaches, peeled and diced (about 3 medium peaches)
Instructions
- Preheat oven to 350°F. Lightly grease two 8-inch round pans, or one 9×13 pan.
- Prepare streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt.
- With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.
- Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy.
- Add eggs, being careful to beat after the addition of each egg.
- Beat in yogurt and vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the peaches into the batter.
- Pour into prepared pan(s) and spread evenly.
- Top with streusel until batter is completely covered.
- Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.
- Cool for at least 15 minutes before cutting and serving.
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