Description
This Peach Coffee Cake is a moist and tender treat featuring fresh or canned peaches folded into a rich batter and topped with a crumbly cinnamon streusel. Perfect for breakfast, brunch, or dessert, this cake balances the sweetness of brown and granulated sugars with the tang of sour cream or Greek yogurt, creating a delightful flavor and texture harmony. Baked to a golden brown, it offers a comforting homemade experience that serves about 12 slices.
Ingredients
Scale
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups diced peaches (fresh or drained canned)
Streusel Topping
- ½ cup all-purpose flour
- â…“ cup brown sugar (packed)
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 or 9×9-inch baking pan to prevent sticking.
- Make Streusel Topping: In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fingers until the mixture is crumbly. Refrigerate to keep it chilled.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated and brown sugars until fluffy and light in color.
- Add Eggs, Sour Cream, and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream (or Greek yogurt) and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Carefully fold in the diced peaches to retain their shape and moisture.
- Assemble the Cake: Spread the batter evenly into the prepared baking pan. Sprinkle the chilled streusel topping evenly over the batter.
- Bake: Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool before slicing. Optionally, drizzle with a glaze of choice for extra sweetness and presentation.
Notes
- Fresh peaches are preferred, but canned peaches drained well can be used.
- For a tangier flavor, Greek yogurt works wonderfully as a substitute for sour cream.
- Make sure the butter for streusel is cold to achieve a crumbly texture.
- This cake keeps well at room temperature for 2 days and can be refrigerated for up to 5 days.
- To make a glaze, mix powdered sugar with a small amount of milk and vanilla extract, then drizzle over cooled cake.
- You can double the recipe and bake in a 9×13-inch pan, adjusting baking time accordingly.
