Peach Coffee Cake with Crumb Topping

Peach Coffee Cake is a yummy treat that’s perfect for breakfast or dessert. You’ll love how the sweet, juicy peaches mix with a cinnamon sugar ripple, giving it that comforting old-fashioned vibe.

This recipe solves busy morning cravings by delivering an easy, make-ahead coffee cake with juicy peaches and a crisp crumb topping that stays moist.

I’ve had my fair share of dry cakes, which is no fun, especially when you’re eager to share something delicious. This recipe helps you avoid that dry disaster by guiding you on measuring flour just right, so your cake comes out tender and moist every time.

What’s really great about this recipe is how simple it is to pull together. With about 45 minutes of prep and just 42 minutes of baking, you’ll have a warm, delightful Peach Coffee Cake ready to enjoy in a little over an hour. And you can use either fresh peaches from summer or canned peaches if that’s what you’ve got on hand.

If you love fruity bakes, try making Green Smoothie with Mint to pair with your cake for a refreshing breakfast combo!

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Peach Coffee Cake with Crumb Topping

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• Author: Charlene
• Prep Time: 45 minutes
• Cool Time: 0 minutes
• Cook Time: 42 minutes
• Total Time: 1 hour 27 minutes
• Yield: 8 to 16 slices 1x
• Category: dessert
• Method: baking
• Cuisine: American
• Diet: vegetarian

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Description

Delicious Peach Coffee Cake with a rich crumb topping and juicy peach filling, perfect for breakfast or dessert.

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Ingredients

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• 1/2 cup (113 grams) salted butter, softened
• 2/3 cup (106 grams) brown sugar, packed
• 1 and 1/3 cups (173 grams) all-purpose flour, spooned & leveled or weighed out
• 1/2 tsp cinnamon
• Pinch of salt
• 1 tsp corn starch
• 1 tsp water
• 3 medium/small peaches, sliced 1/2 inches thick, about 2 cups of slices (335 grams or 11.8 ounces)
• 1/4 cup (40 grams) light brown sugar, packed
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 and 1/2 large eggs, at room temperature
• 3/4 cup (158 grams) granulated sugar
• 1/3 cup + 1 tbsp (87 grams) light brown sugar, packed
• 1/3 cup + 1 tbsp (84 mL) vegetable oil
• 1/4 cup (60 grams) full fat sour cream, at room temperature
• 1 and 1/2 tsp vanilla extract
• 2 cups (260 grams) all-purpose flour, spooned & leveled or weighed out
• 1 tbsp baking powder
• 3/8 tsp salt (1/4 + 1/8 tsp)
• 3/4 tsp cinnamon
• 3/8 tsp nutmeg (1/4 + 1/8 tsp)
• 1/2 cup (113 grams) milk, at room temperature
• 3 tbsp (40 grams) light brown sugar, packed
• 1 tbsp cinnamon
• 1/3 cup (38 grams) powdered sugar
• 1 tbsp milk or water
• 1/2 tsp vanilla extract
• Pinch of cinnamon, to taste

Cook Mode

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Instructions

1. Prep the Batter: Start by mixing the dry ingredients in a bowl. Blend until they form a lovely flour mixture. Make sure the consistency is smooth; over mixing can lead to a dense cake.
2. Create the Peach Mixture: Toss your chopped peaches gently with a sprinkle of sugar and cinnamon, allowing the aroma to fill the air. Do not let them sit too long to prevent excess juice from making your batter too runny.
3. Fold Everything Together: Gently fold the peach mixture into the batter without over mixing. You want the peaches nestled in a fluffy mix, which makes for a delightful cake texture.
4. Make the Crumb Topping: In a bowl, mix oats, flour, and melted butter together until crumbly. This mixture should resemble sandy beach days. Ensure even mixing to prevent excessive crumbling in the oven.
5. Pour & Spread Evenly: Pour the batter into a greased springform pan and use a spatula to spread it evenly. Ensure the batter is not too high to prevent overflow during baking.
6. Bake & Set the Timer: Place the pan in a preheated oven, and bake until the top is golden and a toothpick comes out clean. Avoid opening the door early, as it may affect the cake’s rise.
7. Cool & Enjoy: Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack. This will help avoid sogginess. Savor the heavenly scent while it cools, as patience is crucial for a clean slice.

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Notes

• Storage Tips: Store leftovers in an airtight container in the fridge for 2-3 days.
• Expert Tips: Ensure to spoon flour into the measuring cup for accuracy to maintain the cake’s texture. Use an oven thermometer for the best baking results. Gently fold the batter to avoid a dense cake, and omit excess peach juices to keep the texture right.
• Reheating Instructions: Reheat slices in the oven at 350 degrees F for about 10 minutes until warmed through.
• Serving Suggestions: Pair the cake with coffee or tea for breakfast, serve with whipped cream for dessert, or top with vanilla ice cream for an exquisite touch.
• Recipe Variations: Consider adding nuts for extra crunch or experimenting with different spices like cardamom. You may also incorporate other fruits, such as blueberries or raspberries, for variation.
• Ingredient Notes: When selecting peaches, opt for fresh, ripe ones for the best flavor. If fresh peaches are unavailable, you may use frozen peaches straight from the freezer. For a milder flavor, unsalted butter can be substituted if desired.

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Nutrition

• Serving Size: 1 slice
• Calories: 658
• Sugar: 63g
• Sodium: 394mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 105g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 72mg