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Peach Coffee Cake
4.7 from 87 votes

Peach Coffee Cake

Peach Coffee Cake features a moist cake batter sweetened and spiced with cinnamon, folded with chopped peaches, and baked under a crumbly cinnamon-brown sugar streusel. A smooth vanilla glaze made from confectioners' sugar, heavy cream, and vanilla is drizzled on top after baking to add sweetness and richness.

Prep Time
10 mins
Cook Time
40 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 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

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  1. Preheat oven to 350 degrees F. Grease an 8x8-inch square baking pan (2-inches deep) with nonstick cooking spray. Set aside.
  2. 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.
  3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  4. 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.
  5. Alternately add the flour mixture and the buttermilk, while mixing on low, ending with the flour. Don’t over mix.
  6. Gently stir in the peaches with a spatula, being careful to not over mix.
  7. Pour the cake batter into the prepared pan and top evenly with the streusel topping.
  8. 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.
  9. Let the cake cool in the pan on a wire cooling rack for 20 minutes.
  10. 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.
  11. Cut into squares and serve!

Nutrition Information

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%)

Nutrition Facts

Serving: 12 Serving

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.