Old-Fashioned Peach Coffee Cake
why make this recipe
Old-Fashioned Peach Coffee Cake is a delightful treat that captures the essence of home baking. This recipe is perfect for sharing with family and friends, making it ideal for brunch or a cozy afternoon snack. The sweetness of the peaches, combined with the rich, buttery cake and crunchy topping, creates a comforting dessert that everyone will love. It’s a simple way to enjoy the flavors of summer, even when peaches aren’t in season.
how to make Old-Fashioned Peach Coffee Cake
Ingredients:
- 1 can (15 oz) sliced peaches in juice, drained and chopped
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans (optional)
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 3 tbsp cold butter, cubed
Directions:
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Stir until just combined.
- Gently fold in the chopped peaches.
- Spread the batter evenly into the prepared baking dish.
- In a small bowl, mix the brown sugar, pecans (if using), cinnamon, and flour. Cut in the cold butter until the mixture is crumbly.
- Sprinkle this mixture evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving warm.
how to serve Old-Fashioned Peach Coffee Cake
Serve this delicious cake warm from the oven or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can also top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
how to store Old-Fashioned Peach Coffee Cake
To store your coffee cake, let it cool completely, then cover it with plastic wrap or aluminum foil. You can keep it at room temperature for a couple of days or refrigerate it for up to a week. If you want to keep it longer, consider freezing individual slices. Just wrap them tightly and place them in a freezer-safe container.
tips to make Old-Fashioned Peach Coffee Cake
- Make sure your butter is softened for easier mixing.
- Don’t overmix the batter after adding the peaches; just fold them in gently.
- For a little zing, consider adding a splash of almond extract along with the vanilla.
- If you’re not a fan of pecans, you can skip them or replace them with walnuts or almonds.
variation
You can enjoy this coffee cake with berries instead of peaches. Try blueberries or raspberries for a different flavor. You can also add some lemon zest to the batter for a refreshing twist.
FAQs
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel and chop about 2 to 3 medium peaches, and they will work great in this recipe.
Can I make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend suitable for baking.
How do I know when the coffee cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. It should also be golden brown on top.
Old-Fashioned Peach Coffee Cake
Ingredients
Main Ingredients
- 1 can (15 oz) sliced peaches in juice, drained and chopped
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
Topping
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans (optional) You can skip or replace with walnuts or almonds.
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 3 tbsp cold butter, cubed
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the flour mixture. Stir until just combined.
- Gently fold in the chopped peaches.
- Spread the batter evenly into the prepared baking dish.
Topping
- In a small bowl, mix the brown sugar, pecans (if using), cinnamon, and flour.
- Cut in the cold butter until the mixture is crumbly.
- Sprinkle this mixture evenly over the batter.
Baking
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving warm.
