Old-Fashioned Peach Coffee Cake
A delightful homemade coffee cake made with peaches, perfect for brunch or a cozy afternoon snack.
Ingredients
Cake Ingredients
- 1 can (15 oz) sliced peaches in juice, drained and chopped
- 1/2 cup unsalted butter, softened Make sure the butter is softened for easier mixing.
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract For extra flavor, consider adding a splash of almond extract.
- 2 cups all-purpose flour Can be substituted with gluten-free flour if needed.
- 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) Can be replaced 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 9x13-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 and Baking
- 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.
Notes
Serve warm from the oven or at room temperature. Pairs well with coffee or tea. Can also be topped with whipped cream or vanilla ice cream. To store, let cool completely, then cover with plastic wrap or aluminum foil. Keeps at room temperature for a couple of days or refrigerate for up to a week. Can be frozen as individual slices.