Description
This Peach Coffee Cake is a delightful baked treat featuring a moist, tender cake studded with juicy diced peaches and topped with a crunchy cinnamon streusel. Finished with a smooth vanilla glaze, it’s perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Streusel
- 130 g soft brown sugar
- 125 g all-purpose flour
- 1 1/2 tsp ground cinnamon
- Pinch salt
- 100 g unsalted butter (cold and cubed)
Cake Batter
- 190 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 113 g unsalted butter (softened)
- 1 tbsp oil
- 150 g granulated sugar
- 1 tsp vanilla paste (or extract)
- 2 large eggs (room temperature)
- 120 g Greek yogurt (or sour cream, room temperature)
- 60 g milk (room temperature)
- 360 g diced peaches
Vanilla Glaze
- 60 g powdered sugar
- 1/2-1 tbsp milk
- 1/4 tsp vanilla paste (or extract)
Instructions
- Prepare the Streusel: In a medium bowl, combine 130 g soft brown sugar, 125 g all-purpose flour, 1 1/2 tsp ground cinnamon, and a pinch of salt. Add 100 g cold, cubed unsalted butter and use a pastry cutter or your fingers to rub the butter into the flour mixture until coarse crumbs form. Refrigerate the streusel mixture while preparing the cake batter.
- Preheat Oven & Prepare Pan: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Preheat the oven to 350°F (180°C).
- Mix Dry Ingredients: In a medium bowl, whisk together 190 g all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
- Cream Butter & Sugar: In a large bowl using an electric mixer, cream together 113 g softened unsalted butter, 150 g granulated sugar, 1 tbsp oil, and 1 tsp vanilla paste until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs & Yogurt: Beat in 2 large eggs one at a time, mixing well after each addition. Then mix in 120 g Greek yogurt until combined.
- Incorporate Dry Ingredients and Milk: Add half of the dry ingredients to the wet mixture and fold gently with a spatula. Add 60 g milk and fold to combine. Add the remaining dry ingredients and fold until just combined, being careful not to overmix.
- Add Peaches: Gently fold in 360 g diced peaches. The batter will be thick.
- Assemble the Cake: Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the chilled streusel over the batter.
- Layer Batter & Streusel: Dollop the remaining batter on top of the streusel in spoonfuls and gently spread to cover the first streusel layer. Unevenness is fine. Sprinkle the remaining streusel evenly over the top.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely tent the pan with foil during the last 10-15 minutes.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then use the parchment paper overhang to lift the cake out onto a wire rack to cool completely.
- Prepare the Vanilla Glaze: In a small bowl, whisk together 60 g powdered sugar, 1/4 tsp vanilla paste, and 1/2 to 1 tbsp milk until smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Glaze the Cake: Drizzle the vanilla glaze over the cooled cake evenly.
Notes
- Use ripe, juicy peaches for the best flavor and texture.
- Make sure all refrigerated ingredients like eggs, yogurt, and milk are at room temperature for better mixing.
- You can substitute Greek yogurt with sour cream if preferred.
- If peaches are in season, use fresh; canned peaches can be used but drain well to avoid sogginess.
- The streusel can be prepared in advance and refrigerated or frozen.
- This cake is best enjoyed within 2 days stored in an airtight container at room temperature.
- For a dairy-free option, substitute butter with suitable plant-based margarine and use dairy-free yogurt and milk alternatives.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
