Peach Coffee Cake
User Reviews
4.7
Peach Coffee Cake
Description
This cake begins with a streusel topping made from flour, brown sugar, cinnamon, salt, and cold butter rubbed together until crumbly and chilled. The cake batter combines all-purpose flour, baking powder, salt, cinnamon, granulated sugar, butter, egg, and vanilla extract, alternating with buttermilk to create a tender crumb. Chopped and peeled peaches are gently folded into the batter. The batter is poured into a greased baking pan, topped evenly with the streusel, and baked at 350°F until a toothpick comes out clean, resulting in a golden crust and soft inside speckled with peaches. The finished cake is enhanced by a vanilla glaze made from confectioners' sugar, heavy cream, and vanilla extract, adding a creamy, sweet finish. The combination of buttery streusel, tender fruit cake, and smooth glaze gives a satisfying balance of textures and flavors appropriate for breakfast or dessert.
Ingredients
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 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 egg at room temperature, large
- 1 1/2 teaspoons vanilla extract pure
- 1/2 cup buttermilk at room temperature
- 2 cups peach 4-5 medium peaches, chopped, peeled
For the vanilla glaze:
- 1 cup confectioners' sugar sifted
- 2 Tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract pure
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 305 kcal
% 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.
User Reviews
Overall Rating
4.7
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