Peach Coffee Cake
This is the ultimate recipe for using up fresh summer peaches — Peach Coffee Cake! Made with fresh peaches, cinnamon crumb topping, and sweet glaze, this moist, fluffy coffee cake is ideal for breakfast, brunch, or dessert. It's perfect for taking to a bake sale, a church meal, or giving as a delicious and thoughtful gift to a friend or neighbor.
Servings: 16
Ingredients
Cake
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cups milk
- 2 cups fresh peaches, peeled and diced about 2 large peaches
Crumb Topping
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter melted
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°. Grease and flour a 13-cup coffee cake pan or two 9” cake pans; set aside.
- Stir together flour, baking powder, cinnamon and salt. Set aside.
- In a mixing bowl, beat sugar with softened butter until light and fluffy, about 5 minutes. Add eggs one at a time beating well after each addition. Mix in vanilla.
- Alternate adding dry ingredients and milk to the butter-sugar mixture, beating well after each addition. Mix in peaches.
- Spoon batter in to prepared pan. Bake in preheated oven 25 minutes.
Prepare Crumb Topping
- Combine sugar, flour, and cinnamon in a small mixing bowl. Add butter and mix until mixture resembles wet sand.
- After the cake has baked for 25 minutes, sprinkle crumb topping on top and bake for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean.
Make the Icing
- Whisk together powdered sugar and milk to create a thin glaze.
- Cool the cake for 10 minutes before removing it from the pan. Drizzle icing on the cake. Cool completely on a wire rack before serving.
Notes
Choose the Right Peaches: Select peaches that are ripe but still firm to the touch. They should yield slightly to gentle pressure and have a sweet aroma. Overly soft peaches will break down too much during baking and can make the cake soggy.
How to Peel Fresh Peaches: The easiest method is to blanch them: bring a pot of water to boil, score an "X" on the bottom of each peach, drop them in boiling water for 30-60 seconds, then transfer to ice water. The skins should slip right off with gentle rubbing.
Don't Skip the Flour Dusting: After greasing your pan, dust it with flour and tap out the excess. This extra step ensures your beautiful coffee cake won't stick to the pan, especially important given the fruit content that can cause sticking.
Master the Crumb Topping Timing: Add the crumb topping after the initial 25 minutes of baking, not before. This prevents it from sinking into the batter and ensures it stays on top where it can create that perfect crunchy layer.
Cool Properly for Clean Slices: Allow the cake to cool in the pan for exactly 10 minutes before turning out, then let it cool completely on a wire rack before slicing. This prevents the cake from falling apart and ensures clean, beautiful slices that showcase the peach pieces perfectly.
Nutrition
Serving: 1slice | Calories: 311kcal | Carbohydrates: 53g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 227mg | Potassium: 73mg | Fiber: 1g | Sugar: 34g | Vitamin A: 309IU | Vitamin C: 0.01mg | Calcium: 105mg | Iron: 1mg
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