Peach Coffee Cake
This Peach Coffee Cake is a delightful treat that combines tender cake with juicy peaches and a crunchy streusel topping. Perfect for breakfast, brunch, or dessert, this coffee cake is sure to impress with its sweet peachy flavor and buttery crumb.
Equipment
- 9-inch Springform Pan
- Medium Bowl
- Mixer
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 peaches, peeled, pitted, and sliced
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- 3 tablespoons softened butter
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick cooking spray.
- In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
- Using a mixer, cream together the softened butter and granulated sugar until light and fluffy. Turn the mixer to low and beat in eggs one at a time just until incorporated. Stir in sour cream and vanilla. Stir in the flour mixture in three intervals.
- Spread half of the batter in the prepared pan. It will be thick. Top with sliced peaches. Top with the remaining batter.
- In a medium bowl, combine 1/3 cup flour, brown sugar, rolled oats, and cinnamon. Using a pastry knife, cut in the softened butter until the mixture is crumbly. Sprinkle the streusel mixture over the cake.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly on a wire rack before removing the sides of the springform pan.
Notes
This Peach Coffee Cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. You can also warm individual slices in the microwave for a few seconds before serving. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.