Peach Coffee Cake

If you’re looking for a delightful treat that perfectly blends the sweetness of summer peaches with a cozy, comforting cake, then this Peach Coffee Cake is just what you need. This recipe holds a special place in my heart because it brings back memories of lazy Sunday mornings spent enjoying coffee with family and friends. It’s versatile enough for a busy weeknight dessert or for impressing guests at your next gathering.

With its tender crumb and hint of cinnamon, this Peach Coffee Cake is sure to become a favorite in your home as well. Whether you’re serving it warm from the oven or at room temperature with a dusting of glaze, this cake is bound to brighten your day!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and minimal prep time, this recipe is perfect even for novice bakers.
• Family-Friendly: Everyone loves cake! The sweet peaches make it appealing to kids and adults alike.
• Versatile Occasion: Whether it’s brunch, dessert, or a snack, this cake fits any occasion beautifully.
• Make-Ahead Option: Bake it ahead of time for those busy days—just warm it up before serving!
• Delicious Flavor: The combination of peaches and cinnamon creates a flavor profile that’s irresistible.

Ingredients You’ll Need

Gather these simple, wholesome ingredients to whip up your Peach Coffee Cake. Each one plays a vital role in creating the deliciousness you’ll love!

For the Cake

• 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 plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 ½ cups diced peaches (fresh, canned, or thawed frozen)

For the Streusel Topping

• ½ cup all-purpose flour
• ⅓ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes

For the Glaze (Optional)

• ½ cup powdered sugar
• 1–2 tablespoons milk or cream
• ¼ teaspoon vanilla extract

Variations

This Peach Coffee Cake is wonderfully flexible! Here are some fun variations to try:

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Mix in Berries: Swap half of the peaches with blueberries or raspberries for added flavor.
• Try Different Fruits: Experiment with other fruits like apricots or plums based on what’s in season.
• Make it Vegan: Substitute eggs with flax eggs and use plant-based yogurt for a vegan-friendly version.

How to Make Peach Coffee Cake

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Greasing and lightly flouring an 8×8 or 9×9-inch square baking pan will help ensure your cake comes out easily after baking. Alternatively, you can line it with parchment paper if you prefer an even simpler removal.

Step 2: Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon. Add in those cold butter cubes! Using a pastry cutter or your fingers, work the butter into the dry ingredients until you achieve a crumbly texture. This step is essential because it creates that delicious topping—we want it cold so it stays nice and crumbly when baked!

Step 3: Whisk the Dry Ingredients

In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Mixing these dry ingredients well ensures their even distribution throughout the batter—no salty bites here!

Step 4: Cream the Butter and Sugars

In a large mixing bowl, beat together softened butter with granulated sugar and brown sugar until light and fluffy—about 2-3 minutes should do the trick. Creaming incorporates air into your batter which helps create that tender texture we all crave in cakes.

Step 5: Add Eggs, Vanilla, and Sour Cream

Beat in each egg one at a time while scraping down the sides of the bowl between additions. Then mix in vanilla extract and sour cream (or Greek yogurt). This adds moisture and richness to our cake—trust me; it’s worth it!

Step 6: Combine Wet and Dry

Now it’s time to mix! Gradually fold those dry ingredients into our wet mixture until just combined. Be cautious not to overmix—it can lead to a denser cake than we want.

Step 7: Fold in the Peaches

Gently fold in your diced peaches using a spatula. If you’re using canned peaches, take care to drain them well and pat them dry first; excess moisture can weigh down our lovely cake.

Step 8: Layer and Top

Spread that luscious batter evenly into your prepared pan. Smoothen out the top gently with your spatula before sprinkling on the cold streusel topping—it should remain loose for that perfect crumble!

Step 9: Bake the Cake

Bake for about 40-50 minutes until golden-brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it’s browning too quickly on top around the 35-minute mark, tent it loosely with foil.

Step 10: Cool and Glaze (Optional)

Once baked to perfection, let your cake cool in its pan for about 15-20 minutes before slicing. If you’d like to add glaze (which I highly recommend!), whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle over your cooled cake for an extra touch of sweetness!

And there you have it—a delightful Peach Coffee Cake that’s sure to please everyone at your table! Enjoy every bite!

Pro Tips for Making Peach Coffee Cake

Baking is all about joy and experimentation, so here are some tips to ensure your Peach Coffee Cake turns out perfectly every time!

• Choose Ripe Peaches: Using fresh, ripe peaches enhances the flavor and juiciness of the cake. If fresh peaches aren’t available, opt for canned peaches packed in juice or water rather than syrup.

• Don’t Overmix the Batter: Mixing just until combined keeps the texture light and fluffy. Overmixing can lead to a dense cake, so be gentle when folding in the dry ingredients.

• Chill the Streusel Topping: Keeping your streusel topping cold helps it maintain a crumbly texture during baking. This creates that delightful crunch on top of your moist coffee cake.

• Use Room Temperature Ingredients: Allow your butter, eggs, and sour cream or yogurt to come to room temperature before mixing. This helps them combine more easily and creates a smoother batter.

• Store Properly: To keep your coffee cake fresh longer, store it in an airtight container at room temperature for up to 3 days. You can also freeze slices for later enjoyment—just wrap them tightly in plastic wrap!

How to Serve Peach Coffee Cake

Serving your Peach Coffee Cake can be just as fun as baking it! Here are some creative ideas to make it shine at your next gathering or cozy afternoon tea.

Garnishes

• Powdered Sugar: A light dusting of powdered sugar adds an elegant touch and enhances the sweetness of the cake without overwhelming it.
• Fresh Mint Leaves: A few sprigs of mint not only add a pop of color but also provide a refreshing contrast to the rich flavors of the cake.
• Whipped Cream: Serve with a dollop of whipped cream on top for an extra indulgent treat—just be sure it’s dairy-free if you’re avoiding animal-derived products!

Side Dishes

• Coffee or Tea: A warm cup of coffee or freshly brewed tea pairs beautifully with this cake, elevating its comforting qualities.
• Fruit Salad: A light fruit salad complements the sweet peaches in the cake while offering a refreshing contrast. Use seasonal fruits for added variety!
• Yogurt Parfait: Layer yogurt with granola and fresh fruits for a delightful side that balances out the sweetness of the coffee cake.
• Simple Green Salad: A crisp green salad dressed lightly with vinaigrette provides a nice balance to the rich flavors of the cake, making it suitable for brunch or dessert after a savory meal.

With these tips and serving suggestions, your Peach Coffee Cake will be a delightful centerpiece worthy of any occasion! Enjoy every slice!

Make Ahead and Storage

This Peach Coffee Cake is perfect for meal prep! It keeps well, so you can enjoy it over several days or even freeze it for later. Here’s how to store and preserve your delightful creation:

Storing Leftovers

• Store the cooled cake in an airtight container at room temperature for up to 2 days.
• If you prefer, refrigerate the cake to extend its freshness for about a week.

Freezing

• Wrap individual slices or the entire cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container.
• Label with the date and freeze for up to 3 months.

Reheating

• To reheat, remove the desired portion from the freezer and let it thaw overnight in the refrigerator.
• Warm in a microwave for about 15-20 seconds or in an oven at 350°F (175°C) until heated through.

FAQs

Here are some common questions about this delicious recipe!

Can I use frozen peaches for Peach Coffee Cake?

Absolutely! Frozen peaches work wonderfully. Just make sure to thaw them first and drain any excess moisture to prevent a soggy cake.

How can I make my Peach Coffee Cake healthier?

You can substitute half of the all-purpose flour with whole wheat flour or use a sugar alternative. The sour cream can also be replaced with non-fat Greek yogurt.

What makes this Peach Coffee Cake special?

The combination of fresh peaches and a crumbly streusel topping creates a sweet, moist cake that’s perfect for breakfast or dessert. Each bite is bursting with flavor!

Can I add nuts to my Peach Coffee Cake?

Yes! Chopped walnuts or pecans would add a lovely crunch. Just fold them into the batter along with the peaches.

How long does Peach Coffee Cake last?

When stored properly, this cake will stay fresh at room temperature for about 2 days and up to a week in the refrigerator.

Final Thoughts

I hope you find joy in baking this delightful Peach Coffee Cake! It’s not just a treat; it’s a way to bring warmth and sweetness into your home. Whether it’s for breakfast, dessert, or a friendly gathering, this cake is sure to impress. Enjoy every moment of making it, and feel free to share your experiences—I’d love to hear how yours turns out!