Peach Coffee Cake

INGREDIENTS

For the cake:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups fresh or canned peaches (peeled and diced)

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup cold butter, cubed

Optional glaze:

  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1/4 tsp vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan.
  2. Make the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Set aside.
  3. Prepare the batter:
    • In a large mixing bowl, cream the butter and sugar until light and fluffy.
    • Beat in eggs one at a time, then add vanilla and sour cream.
    • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  4. Fold in peaches gently with a spatula.
  5. Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter.
  6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan for at least 15 minutes before serving.
  8. Optional glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Enjoy this peachy delight warm with a cup of coffee or tea—pure comfort! Let me know if you want a variation with nuts or cream cheese filling.

Leave a Comment