4.7 from 87 votes
Peach Coffee Cake
Peach Coffee Cake- this simple peach cake is made with fresh peaches, has a cinnamon streusel topping, and is finished with a sweet vanilla glaze. Enjoy for breakfast, brunch, or dessert!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 12
Calories: 305 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 2 cups chopped peeled peaches, 4-5 medium peaches
For the vanilla glaze:
- 1 cup confectioners’ sugar, sifted
- 2 Tablespoons heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8-inch square baking pan (2-inches deep) with nonstick cooking spray. Set aside.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and rub it in with your fingertips until the mixture is crumbly. Place the bowl in the refrigerator while you make the cake.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Use a stand mixer or hand mixer to cream together the butter and granulated sugar, scraping down the sides of the bowl with a spatula, as needed. When smooth, add the egg and vanilla extract and mix until combined.
- Alternately add the flour mixture and the buttermilk, while mixing on low, ending with the flour. Don’t over mix.
- Gently stir in the peaches with a spatula, being careful to not over mix.
- Pour the cake batter into the prepared pan and top evenly with the streusel topping.
- Bake for 40 to 50 minutes, or until a toothpick or knife inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan on a wire cooling rack for 20 minutes.
- While the cake is cooling, make the glaze. In a medium bowl, combine the confectioner’s sugar, heavy cream or milk, and vanilla. Whisk until smooth. Drizzle the glaze over the cake.
- Cut into squares and serve!
Cup of Yum
Nutrition Information
Calories
305kcal
(15%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
142mg
(6%)
Potassium
177mg
(5%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
391IU
(8%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 305
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 142mg | 6% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.