Easy Peach Coffee Cake Recipe | Fruity & Comforting Dessert
A moist and tender coffee cake layered with juicy peaches and topped with a buttery crumb streusel. This easy recipe is bursting with flavor, making it the perfect treat for breakfast, brunch, or dessert.
Equipment
- Mixing bowls
- Electric mixer (optional)
- Measuring Cups and Spoons
- Baking pan (9x13 or round)
- Knife and cutting board
Ingredients
- 3 cups fresh peaches, peeled and sliced (or canned, drained)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup milk
- 1 tsp vanilla extract
Streusel Topping:
- ½ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup cold butter, cubed
Instructions
- Prepare Peaches: Peel and slice peaches. Toss lightly in flour to prevent sinking.
- Make Batter: Cream butter and sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to wet mixture, alternating with milk.
- Layer Batter & Peaches: Spread half the batter into a greased baking pan. Layer peaches evenly, then top with remaining batter.
- Add Streusel: Mix flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over batter.
- Bake: Bake at 175°C (350°F) for 40–45 minutes, until golden and a toothpick comes out clean. Cool slightly before slicing.
Notes
- Pro Tip: Use ripe peaches for the best flavor.
- Toss peaches in flour to prevent sinking.
- Don’t overmix batter—this keeps the crumb tender.
- Streusel can be made ahead and refrigerated until ready to bake.
- Store in the fridge for up to 4 days or freeze slices for 2 months.