Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peach Coffee Cake

Peach Coffee Cake


  • Author: kecha

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

Scale

For the Cake:

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup sour cream or Greek yogurt

  • 1½ cups sliced peaches (fresh, frozen, or canned—drained)

For the Crumb Topping:

  • ½ cup all-purpose flour

  • ½ cup rolled oats

  • ⅓ cup brown sugar

  • 1 tsp ground cinnamon

  • ¼ cup unsalted butter, cold and cubed


Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.

  2. 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.

  3. Add peaches:
    Gently fold in the sliced peaches. Pour batter into the prepared pan and spread evenly.

  4. 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.

  5. Bake:
    Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

  6. Cool and serve:
    Allow to cool slightly before slicing. Serve warm or at room temperature.

Notes

  • Frozen peaches: Thaw and drain well before using to avoid excess moisture.

  • Canned peaches: Drain and pat dry before folding into the batter.

  • Additions: Try adding chopped nuts or a drizzle of glaze after baking for extra flair.

  • Storage: Keeps for 2–3 days at room temperature or up to 5 days in the fridge.

  • Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.