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Peach Coffee Cake

Moist Peach Coffee Cake for Your Perfect Afternoon Treat

This Peach Coffee Cake is a moist, buttery dessert bursting with peach goodness, perfect for afternoon coffee or breakfast.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble
  • 1 cup All-purpose flour Essential for crumble texture.
  • 0.5 cup Dark brown sugar Adds sweetness and moisture.
  • 0.5 cup Butter (room temperature) Unsalted is preferred.
For the Cake Batter
  • 2 cups All-purpose flour Provides structure.
  • 1 tbsp Baking powder Ensure freshness for best results.
  • 0.5 tsp Salt Kosher salt works well.
  • 1 cup Granulated sugar Not easily substitutable.
  • 0.5 cup Butter (room temperature) Can substitute with vegan butter.
  • 2 large Eggs (room temperature) Flax eggs may replace for vegan.
  • 0.5 cup Greek yogurt (room temperature) Sour cream can be an alternative.
  • 0.25 cup Vegetable oil Melted coconut oil is a good substitute.
  • 1 tsp Vanilla extract Vanilla bean paste intensifies flavor.
  • 2 cups Peaches (fresh) Feel free to replace with other fruits.
  • 1 tbsp Cornstarch Coats peaches to prevent sinking.
For the Glaze
  • 1 cup Powdered sugar Adjust for desired sweetness.
  • 2 tbsp Water Adjust for glaze consistency.
  • 1 tsp Vanilla extract Crucial flavor, no substitutes needed.
  • 0.25 cup Greek yogurt Sour cream is a suitable alternative.

Equipment

  • 9-inch Springform Pan
  • Medium bowl
  • large bowl
  • whisk
  • Pastry Cutter

Method
 

Preparation
  1. In a medium bowl, combine all-purpose flour, dark brown sugar, and room temperature butter until crumbly.
  2. Preheat oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
  3. In a large bowl, sift all-purpose flour, baking powder, and salt. Stir in granulated sugar.
  4. In a separate bowl, whisk together eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth.
  5. Incorporate the wet mixture into the dry mixture gently until just combined.
  6. Prepare the peaches by washing, peeling, and cutting them into small pieces, then coat with cornstarch.
  7. Fold one-third of the peaches into the batter, pour into springform pan, and smooth evenly.
  8. Top with remaining peach chunks and sprinkle with crumble mixture.
  9. Bake for 45-55 minutes until golden brown and a toothpick comes out clean.
  10. Cool on a wire rack for 15-20 minutes before removing from the pan.
  11. Mix glaze ingredients until smooth and adjust consistency if necessary.
  12. Drizzle glaze over cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better emulsification. Substitute fresh peaches if using frozen.

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