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Peach Streusel Coffee Cake in a Skillet
5 from 3 votes

Peach Streusel Coffee Cake in a Skillet

Serve up pieces of summer sweetness with this Peach Streusel Coffee Cake in a Skillet!

Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 10 to 12 servings
Calories: 463 kcal
Course: Breakfast
Cuisine: American

Ingredients

for the coffee cake:
  • 3 c. white whole wheat flour my preference or all-purpose flour
(my preference)
  • 3 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cardamom
  • ½ tsp. kosher salt
  • ¾ c. butter softened (not melted), divided, unsalted, 1 tsp added
(not melted)
  • 1 c. sugar
  • 2 egg large
  • ½ c. milk
  • ¼ c. sour cream
  • 1 T. vanilla extract pure
  • ½ tsp. almond extract
  • 3 c. peach cut into 1/2" cubes, peeled and diced fresh
for the crumb topping:
  • ¾ c. all-purpose flour
  • ⅓ c. brown sugar packed
  • ¼ c. sugar
  • ½ tsp. cinnamon
  • pinch salt
  • 6 T. butter cut into 1/2" pieces, cold
for the glaze:
  • 1 c. powdered sugar
  • 4 tsp. milk

Instructions

    Cup of Yum
  1. Preheat oven to 375° F.
  2. Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
for the coffee cake:
  1. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 3 to 4 minutes.
  2. Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if the batter is a bit curdled looking. Add the dry ingredients and mix until just combined. Gently fold in the diced peaches and spread batter into prepared skillet.
for the crumb topping:
  1. In a medium bowl, mix together the flour, brown sugar, sugar, cinnamon, and salt. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. Sprinkle over the top of the coffee cake batter.
  2. If you desire to see some peaches poking through the crumb topping, as shown in my photos, slightly press a few additional pieces of diced peaches into the crumb topping.
  3. Place skillet in oven and bake for about 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. When this cake is still warm, it has a very tender crumb. If you can resist, let cool for at least 2 hours before serving for best slicing.
for the glaze:
  1. This step is completely optional. In a small bowl, stir together the powdered sugar and milk until smooth.
  2. Drizzle over individual pieces of coffee cake. If you like to use alot of glaze, you will probably want to double this.

Notes

  • from a farmgirl’s dabbles

Nutrition Information

Serving 1 Calories 463kcal (23%) Carbohydrates 87g (29%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 51mg (17%) Sodium 298mg (12%) Fiber 7g (28%) Sugar 39g (78%)

Nutrition Facts

Serving: 10 to 12 servings

Amount Per Serving

Calories 463

% Daily Value*

Serving 1
Calories 463kcal 23%
Carbohydrates 87g 29%
Protein 11g 22%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 51mg 17%
Sodium 298mg 12%
Fiber 7g 28%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.