Peach Coffee Cake

Peach coffee cake is a delightful dessert that combines the sweetness of ripe peaches with a moist, fluffy cake. It serves as a perfect companion for your morning coffee or as a sweet treat in the afternoon. With a crumbly topping and a hint of cinnamon, this cake is sure to please everyone at your table!

Why Make This Recipe

This peach coffee cake is not just delicious; it’s also easy to make! It’s a wonderful way to use fresh peaches when they are in season. The combination of flavors and textures makes it a standout dessert. Plus, it’s perfect for gatherings, picnics, or just a cozy night at home. You can enjoy it warm or at room temperature, making it a versatile choice for any occasion!

How to Make Peach Coffee Cake

Ingredients

1/2 cup salted butter, melted
2/3 cup packed brown sugar
1 1/3 cups all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
3 medium peaches, sliced 1/2" thick
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg
1/2 teaspoon lemon juice
1 teaspoon cornstarch
1 teaspoon water
1/2 teaspoon vanilla extract
1 1/2 large eggs
3/4 cup granulated sugar
1/3 cup + 1 tablespoon packed light brown sugar
1/3 cup + 1 tablespoon vegetable oil
1/4 cup full-fat sour cream, at room temperature
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour, spooned & leveled
1 tablespoon baking powder
3/8 teaspoon salt
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg
1/2 cup milk, at room temperature
3 tablespoons packed brown sugar
1 tablespoon cinnamon
1/3 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla extract
Pinch of cinnamon, to taste

Directions

Prepare the Crumb Topping: In a medium bowl, whisk together the melted butter and brown sugar. Stir in the flour, cinnamon, and salt until you get large crumbs. Set aside.
Caramelize the Peaches: In a medium saucepan, stir together cornstarch and water until dissolved. Add the peach slices, brown sugar, cinnamon, nutmeg, and lemon juice to the saucepan. Cook over medium heat for about 5 minutes, stirring gently. Once the juices thicken, remove from heat, stir in vanilla, and set aside to cool.
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper. Beat eggs for 30 seconds on medium-high speed, then add the sugars and beat until pale and thick, about 1 minute. Whisk in the oil, sour cream, and vanilla.
In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients, folding gently until halfway incorporated. Pour in the milk and continue folding until just combined.
Make the Cinnamon Sugar Ripple: Mix the brown sugar and cinnamon together in a small bowl.
Assemble and Bake: Pour half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Add the remaining batter and gently spread it on top. Spoon the caramelized peaches (without excess juices) over the batter. Finally, sprinkle the crumb topping over the peaches. Bake for 50-58 minutes or until the topping is golden and a cake tester comes out with moist crumbs.
Make the Glaze: While the cake is baking, whisk together the glaze ingredients in a small bowl. Adjust thickness for your preference.
Serve and Store: Let the cake cool for at least 10 minutes before removing it from the springform pan and adding the glaze. Enjoy warm or at room temperature! Store leftovers in an airtight container in the fridge for 2-3 days.

How to Serve Peach Coffee Cake

Serve the peach coffee cake warm from the oven, or at room temperature, drizzled with the glaze. It’s great on its own or alongside a scoop of vanilla ice cream for an extra treat!

How to Store Peach Coffee Cake

To keep the cake fresh, store it in an airtight container in the refrigerator. It will last for 2-3 days. You can also freeze individual slices for later enjoyment; just wrap them tightly in plastic and then foil.

Tips to Make Peach Coffee Cake

Ensure that your peaches are ripe for the best flavor.
Don’t skip the crumb topping; it adds a great texture to the cake.
Feel free to adjust spices according to your taste preferences.

Variation

You can try adding other fruits like blueberries or raspberries for a mixed fruit coffee cake. You could also top it with nuts for an added crunch.

FAQs

1. Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well before using.

2. Can I make this coffee cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just store it in the fridge and glaze it right before serving.

3. Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s cup-for-cup compatible.

Enjoy making and sharing this delicious peach coffee cake with your family and friends!