Peach Coffee Cake Recipe

Peach Coffee Cake Recipe

This delightful Peach Coffee Cake is perfect for breakfast or a sweet afternoon treat. It features a moist cake base topped with fresh peaches and a crumbly streusel topping, making it a delicious way to showcase seasonal peaches.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (or Greek yogurt)
• 2-3 ripe peaches, pitted and sliced

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
2. Make the Cake Batter:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
   • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
3. Prepare the Streusel Topping:
   • In a small bowl, combine the flour, brown sugar, cinnamon, and melted butter. Mix until crumbly. If using, stir in the chopped nuts.
4. Assemble the Coffee Cake:
   • Pour half of the batter into the prepared baking dish and spread it evenly.
   • Arrange half of the peach slices over the batter.
   • Spread the remaining batter on top of the peaches, then place the rest of the peach slices on top.
   • Sprinkle the streusel topping evenly over the cake.
5. Bake:
   • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Cool and Serve:
   • Allow the coffee cake to cool in the pan for about 10-15 minutes before slicing. Serve warm or at room temperature, optionally dusted with powdered sugar.

Tips:

• Peach Substitutes: If peaches are out of season, you can use canned peaches (drained) or substitute with other fruits like plums or apricots.
• Make Ahead: The cake can be prepared a day in advance. Store it covered at room temperature and reheat slightly before serving.
• Freezing: You can freeze the coffee cake for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw at room temperature when ready to serve.

Enjoy your delicious Peach Coffee Cake!