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!
Prep Time20 minutes mins
Cook Time55 minutes mins
Course: Breakfast, Dessert
Keyword: cake, cinnamon, coffee cake, peach, streusel, vanilla
Servings: 8 Servings
Calories:
Author: Kim Lange
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
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.