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Peach Coffee Cake

Irresistibly Moist Peach Coffee Cake for Cozy Mornings

This Peach Coffee Cake is a delightful blend of buttery cake, juicy peaches, and a crumbly streusel topping, perfect for cozy mornings and family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour You can substitute with whole wheat pastry flour for added nutrients.
  • 1 tablespoon Baking Powder Essential for a fluffy rise.
  • 1/2 teaspoon Baking Soda Essential for a fluffy rise.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 1/2 cup Granulated Sugar Sweetens the cake.
  • 1 cup Brown Sugar Gives the cake a lovely caramel depth.
  • 2 large Eggs Use room temperature for better incorporation.
  • 1 cup Sour Cream or Greek Yogurt Greek yogurt is a healthier option.
  • 1 teaspoon Vanilla Extract Elevates flavor.
  • 2 cups Peaches (Fresh, Canned, or Frozen) Drain and pat dry canned peaches before use.
  • 1 teaspoon Cinnamon Enriches flavor.
For the Streusel Topping
  • 1/2 cup Brown Sugar Adds sweetness to the topping.
  • 1 teaspoon Cinnamon Infuses the streusel with warmth.
  • 1/4 cup Cold Butter Chilled for a crumbly texture.
  • Optional Glaze (Powdered Sugar, Milk, Vanilla) For a sweet finish.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking pan
  • Measuring cups and spoons
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 or 9x9 inch baking pan.
  2. In a small bowl, combine 1 cup of all-purpose flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon. Cut in 1/4 cup of cold unsalted butter until resembling coarse crumbs.
  3. In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
  4. Cream together 1/2 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1 cup of brown sugar on medium speed for about 2–3 minutes until light and fluffy.
  5. Add 2 room temperature eggs, one at a time, mixing well after each. Mix in 1 teaspoon of vanilla extract and 1 cup of sour cream or Greek yogurt until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Fold in 2 cups of chopped peaches gently to avoid breaking them up too much.
  8. Spread the batter into the prepared pan and sprinkle the streusel topping evenly over the top.
  9. Bake for 40–50 minutes, until the edges are golden brown and a toothpick inserted comes out clean.
  10. Let the cake cool in the pan for about 15–20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure room temperature ingredients for smoother batter. Avoid overmixing to maintain light texture. Cool before slicing to prevent soggy slices.

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