Description
A delightful dessert that combines the sweetness of ripe peaches with a moist, fluffy cake, perfect for morning coffee or as an afternoon treat.
Ingredients
Scale
- 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
Instructions
- 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. Cook over medium heat for about 5 minutes, stirring gently. Once 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 on top. Spoon the caramelized peaches 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!
Notes
Ensure that your peaches are ripe for the best flavor. Don’t skip the crumb topping; it adds a great texture to the cake.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: peach coffee cake, dessert, baking