Peach Coffee Cake
Peach Coffee Cake is always welcome any day of the week! This mouth-watering coffee cake is jam packed with fresh, juicy peaches, cinnamon streusel and a creamy vanilla glaze on top!
Servings: 8 Servings
Calories:
Ingredients
Streusel Topping
- 1 cup all-purpose flour
- ⅔ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter melted
Peach Coffee Cake
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup butter very softened
- ¾ cup granulated sugar or brown sugar can be used
- 1 egg
- ½ cup sour cream or Greek yogurt
- ¼ cup milk of choice
- 2 teaspoons vanilla extract
- 2 ½ cups peaches 5 large peaches, diced
Vanilla Glaze
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream
Instructions
- Preheat oven to 350. Use an 8” springform pan or baking pan and line with parchment paper leaving an overhang on the sides, spray with non-stick spray and set aside. (If using springform pan, parchment paper is not necessary.)
Streusel Topping
- In a small bowl, mix together the sugar, brown sugar, flour, cinnamon and salt then add melted butter and stir with a fork to make coarse crumbs. Set in the fridge until ready to add to the cake.
Peach Coffee Cake
- In a medium bowl, combine flour, baking powder, salt and cinnamon. Set aside.
- Using mixer, beat softened butter and sugar together.
- Add egg, sour cream/yogurt, milk, and vanilla in a cup or bowl and mix together until creamy. Add to butter/sugar mixture and mix well.
- Add dry ingredients and mix just until blended.
- Fold in peaches.
- Spoon batter into prepared pan and sprinkle with crumble topping.
- Bake at 350 degrees for 55-60 minutes or until center is set and top is golden brown.
- Let cake cook and then drizzle with icing.
Vanilla Glaze
- Mix the icing ingredients in a small bowl until smooth. Then drizzle onto the cake.
- Enjoy!