Get your sweet cravings fixed with this delightful peach coffee cake recipe. I made these during the summer, and I’m planning to make it a family tradition to keep making one. Everyone enjoyed the sweet, fruity, and crisp taste of the peach-flavored cake with the delightful coffee crumb topping.
I’ve made dessert cakes before, and this peach coffee cake is my new favorite. What I enjoyed about this sweet dessert is the taste of the peaches blending with the crisp crumble topping. This peach cake is different from a . They are loosely related to pies with semi-liquid fruit fillings. Unlike cobblers, this peach coffee cake has a cake batter with added flavored crumbs.
The peach crumb cake itself is delicious, but I believe that the majority of the cake’s rich flavor comes from the crumb topping. It’s made from spiced ingredients such as ground cinnamon, ginger, and nutmeg, along with brown and white sugar. This delicious combination gives it a sweet and subtle spice flavor that I enjoyed.
Add this crumbled mix onto the peach slices, and you’ll get that extra layer of fruity flavors. I used fresh sliced peaches for this recipe so that it’s ripe, juicy, and sweet. You can use frozen or canned peaches if it’s more convenient for you. I believe that they’re all equally delicious when baked.
Another wonderful addition you can make for this peach coffee cake is the sweet vanilla icing glaze. I made half of my batch with glaze, and the other half without any. It’s safe to say that I enjoyed both desserts. That’s why I noted it as an optional variation for this recipe. You can choose to enjoy the fruity flavors of the peach coffee cake, or make it even sweeter and appetizing with the vanilla icing glaze.
How To Make Peach Coffee Cake
This peach coffee cake is adorned and flavored by juicy summer peach slices. It even has a crisp cinnamon sugar crumble topping with a preferred extra vanilla icing glaze on top.
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray.
In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips).
Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.
In a separate mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
Mix in eggs one at a time adding in vanilla with second egg.
Add ⅓ of the flour mixture to the butter/egg mixture and mix just until combined, then pour in buttermilk and mix just until combined. Mix in another ⅓ of the flour mixture and mix just until combined, then mix in sour cream.
Finish by mixing in last ⅓ of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined.
Pour batter into prepared pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches.
Bake in preheated oven for about 50 to 55 minutes, until center of cake is set.
Cool on a wire rack, then drizzle with glaze if desired.
Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.
- Calories: 390.36kcal
- Fat: 18.00g
- Saturated Fat: 10.90g
- Trans Fat: 0.62g
- Monounsaturated Fat: 4.72g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 53.51g
- Fiber: 1.50g
- Sugar: 30.74g
- Protein: 4.93g
- Cholesterol: 75.73mg
- Sodium: 210.02mg
- Calcium: 66.77mg
- Potassium: 147.75mg
- Iron: 1.71mg
- Vitamin A: 162.22µg
- Vitamin C: 2.64mg
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