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–+ servings

Peach Coffee Cake

A delightful treat combining the sweetness of ripe peaches with a tender, buttery cake complemented by a crumbly streusel topping.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups all-purpose flour For the cake
  • 1 teaspoon baking powder For the cake
  • 0.5 teaspoon baking soda For the cake
  • 0.25 teaspoon salt For the cake
  • 0.5 cups unsalted butter Softened, for the cake
  • 0.5 cups granulated sugar For the cake
  • 0.25 cups brown sugar Packed, for the cake
  • 2 large eggs For the cake
  • 0.5 cups sour cream Or plain Greek yogurt, for the cake
  • 1 teaspoon vanilla extract For the cake
  • 1.5 cups diced peaches Fresh, canned, or thawed frozen, for the cake
  • 0.5 cups all-purpose flour For the streusel topping
  • 0.33 cups brown sugar Packed, for the streusel topping
  • 0.5 teaspoon ground cinnamon For the streusel topping
  • 0.25 cups cold unsalted butter Cut into small cubes, for the streusel topping
  • 0.5 cups powdered sugar For the optional glaze
  • 1-2 tablespoons milk or cream For the optional glaze
  • 0.25 teaspoon vanilla extract For the optional glaze

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 or 9×9-inch square baking pan, or line it with parchment paper.
  2. In a small bowl, combine the flour, brown sugar, and cinnamon. Add in the cold butter cubes and work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy—about 2–3 minutes with a mixer.
  5. Beat in each egg one at a time, then add vanilla extract and sour cream (or Greek yogurt). Mix until smooth.
  6. Gradually mix in your previously whisked dry ingredients into your wet mixture. Stir just until no flour streaks remain.
  7. Gently fold in your diced peaches using a spatula.
  8. Spread your batter evenly into your prepared pan and sprinkle on the cold cinnamon streusel topping.
  9. Bake for about 40–50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  10. Let your cake cool in its pan for at least 15–20 minutes before slicing. If adding a glaze, whisk together powdered sugar, vanilla extract, and milk until smooth; then drizzle over the cooled cake.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 1gSugar: 15g

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