Peach Coffee Cake
A delightful buttery, fruity peach coffee cake with a perfect cinnamon-spiced crumb topping. This seasonal masterpiece captures summer's essence in every bite and pairs perfectly with your morning coffee or as an elegant dessert option.
Equipment
- 9-inch square baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Pastry Cutter
Ingredients
Cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 3/4 cup granulated sugar can use coconut sugar for a lower glycemic option
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream Greek yogurt works as an alternative
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh peaches diced (about 3 medium peaches)
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed (dark brown sugar adds deeper molasses notes)
- 1/4 cup unsalted butter cold and cubed
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg freshly grated provides better aroma
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch square baking pan by lining it with parchment paper or greasing thoroughly.
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt for the topping. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until you have pea-sized crumbs.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract and sour cream until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until incorporated.
- Gently fold the diced peaches into the batter, being careful not to crush them.
- Pour the batter into your prepared pan and spread evenly. Sprinkle the crumb topping generously over the surface, covering the entire cake.
- Bake in your preheated oven for 45-50 minutes, or until a wooden toothpick inserted in the center comes out clean or with a few moist crumbs. If the topping begins to brown too quickly, loosely tent with aluminum foil after the 30-minute mark.
- Allow your Peach Coffee Cake to cool in the pan for at least 15 minutes before slicing.
Notes
- If using frozen peaches, thaw and drain them before adding to the batter.
- The cake develops more flavor overnight, making it perfect for making ahead.
- For a dairy-free version, use coconut oil instead of butter and dairy-free yogurt instead of sour cream.
- Store at room temperature, covered, for up to 2 days or refrigerate for up to 5 days.
- Individual slices can be frozen for up to 3 months if wrapped well.
- The cake develops more flavor overnight, making it perfect for making ahead.
- For a dairy-free version, use coconut oil instead of butter and dairy-free yogurt instead of sour cream.
- Store at room temperature, covered, for up to 2 days or refrigerate for up to 5 days.
- Individual slices can be frozen for up to 3 months if wrapped well.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 210mgFiber: 2gSugar: 24g
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