Description
This moist and tender Peach Coffee Cake features a fluffy vanilla cake base, sweet peaches, and a buttery cinnamon-oat crumble topping. It’s the perfect cozy treat to enjoy with your morning coffee, afternoon tea, or as a comforting dessert.
Ingredients
For the Cake:
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup sour cream or Greek yogurt
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1½ cups sliced peaches (fresh, frozen, or canned—drained)
For the Crumb Topping:
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½ cup all-purpose flour
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½ cup rolled oats
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⅓ cup brown sugar
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1 tsp ground cinnamon
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¼ cup unsalted butter, cold and cubed
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
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Make the cake batter:
Cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
In a separate bowl, combine flour, baking powder, baking soda, and salt.
Add the dry mixture to the wet, alternating with sour cream. Mix until just combined. -
Add peaches:
Gently fold in the sliced peaches. Pour batter into the prepared pan and spread evenly. -
Make the crumb topping:
In a bowl, mix flour, oats, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or your fingers until crumbly. Sprinkle over the batter. -
Bake:
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. -
Cool and serve:
Allow to cool slightly before slicing. Serve warm or at room temperature.
Notes
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Frozen peaches: Thaw and drain well before using to avoid excess moisture.
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Canned peaches: Drain and pat dry before folding into the batter.
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Additions: Try adding chopped nuts or a drizzle of glaze after baking for extra flair.
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Storage: Keeps for 2–3 days at room temperature or up to 5 days in the fridge.
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Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.