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