Fluffy Peach Coffee Cake Recipe: Sweet Morning Joy

Baking a delightful peach coffee cake can turn an ordinary morning into a memorable breakfast adventure.

Ripe, juicy peaches nestle between layers of tender crumb, creating a symphony of flavors that dance across your palate.

Aromatic spices weave through the batter, promising a comforting warmth with each bite.

Summer’s golden fruit shines in this classic recipe, bringing natural sweetness and vibrant color to your table.

Crumbly streusel topping adds a delicate crunch that contrasts beautifully with the moist cake beneath.

Fresh ingredients and simple techniques make this treat accessible for bakers of all skill levels.

You’ll want to savor every morsel of this irresistible morning delight.

Savor Peach Coffee Cake Brunch Perfection

• Perfect for novice bakers, this recipe requires simple mixing techniques and basic kitchen tools, making it a stress-free baking experience.
• Packed with fresh peaches and a buttery streusel topping, this coffee cake transforms any morning gathering into a special celebration.
• Kids and adults alike will love the sweet, tender cake with chunks of juicy peaches and a crunchy cinnamon streusel layer that adds irresistible texture.
• Whips up in minutes with straightforward ingredients, offering a homemade dessert that feels like a warm hug without complicated preparation steps.

Essentials for Peach Coffee Cake Delight

• All-Purpose Flour: A key ingredient that provides structure and texture to the coffee cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Adds richness and moisture to the cake.
• Sugar: Provides sweetness and helps with caramelization.
• Eggs: Bind the ingredients and contribute to the cake's structure.
• Vanilla: Adds a warm, classic flavor to the dessert.
• Sour Cream: Creates a tender crumb and adds tangy moisture.

• Fresh Peaches: Bring natural sweetness and juicy texture to the coffee cake.
• Brown Sugar, Flour, Cinnamon: Create a crumbly, spiced streusel topping.
• Cold Butter: Helps form the classic crumbly streusel texture.

How to Bake Peach Coffee Cake for Brunch

Step 1: Prepare Baking Space

Warm up the oven to 350F (175C).

Generously coat a 9-inch round or 8×8-inch square pan with butter or cooking spray to prevent sticking.

Step 2: Create Cake Batter

• All-purpose flour
• Baking powder
• Baking soda
• Salt

In a separate large mixing bowl, cream together butter and sugar until the mixture becomes light and airy.

Gently incorporate eggs one at a time, then stir in vanilla extract.

Slowly blend dry ingredients and sour cream, alternating between the two, mixing until the batter looks smooth and silky.

Carefully fold in freshly chopped peaches.

Step 3: Whip Up Crumbly Streusel Topping

• Flour
• Brown sugar
• Ground cinnamon
• Pinch of salt

Cut cold butter into the dry ingredients, using your fingers or a pastry cutter until the mixture resembles coarse, sandy crumbs.

Step 4: Build and Bake the Cake

Spread the peach-studded batter evenly in the prepared pan.

Sprinkle the streusel topping generously over the surface.

Slide the pan into the preheated oven and bake for 40-45 minutes.

The cake is ready when a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

Allow the cake to rest in the pan for 10 minutes.

Carefully transfer to a wire rack to complete cooling.

Slice and enjoy warm or at room temperature for a delightful brunch treat.

Expert Tips for Soft, Sweet Peach Coffee Cake

• Select juicy, fragrant peaches at peak ripeness for maximum flavor and sweetness in your coffee cake.
• Toss peach chunks in a little flour before folding into batter to keep them evenly distributed throughout the cake.
• Check cake's doneness early, as oven temperatures vary; start testing at 35 minutes to avoid overbaking.
• Swap peaches for other seasonal fruits like blueberries or nectarines for a delightful twist on the classic recipe.

Storing and Reheating Peach Coffee Cake

• Wrap the cake tightly in plastic wrap or aluminum foil, keeping it fresh in the refrigerator for up to 4 days. Place in an airtight container to maintain moisture and prevent absorbing other food odors.
• Slice the cake into individual portions, wrap each piece separately in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months, ensuring maximum freshness and easy single-serving thawing.
• Keep the cake covered at room temperature for 1-2 days in a cool, dry spot away from direct sunlight. Use a cake dome or loosely tent with foil to preserve its delightful texture.
• Warm individual slices in the microwave for 15-20 seconds, or place in a preheated 300F oven for 5-7 minutes to restore the cake's soft, tender crumb and enhance its peachy warmth.

Pairing Suggestions for Peach Coffee Cake

• Brew Bold Coffee Companions: Pair this peachy coffee cake with a rich, medium-roast Colombian coffee that complements the cake's sweet and buttery notes.
• Create Creamy Contrast: Serve alongside a cold glass of vanilla bean-infused almond milk to balance the cake's warm cinnamon and peach flavors.
• Elevate with Ice Cream: Top a warm slice with a scoop of brown butter pecan ice cream for a decadent dessert experience that enhances the cake's streusel texture.
• Refresh with Fruit Punch: Offer a light, sparkling peach and mint mocktail that echoes the cake's fruity undertones and provides a refreshing palate cleanser.

Unique Twists on Peach Coffee Cake

• Gluten-Free Peach Delight: Replace regular flour with almond flour or gluten-free blend for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Peach Dream: Swap butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt. Use plant-based milk to maintain moisture and texture.
• Low-Sugar Peach Treat: Substitute sugar with monk fruit sweetener or stevia. Reduce overall sugar content while keeping the cake's natural sweetness from fresh peaches.
• Dairy-Free Peach Pleasure: Use coconut cream instead of sour cream, and replace butter with dairy-free margarine. Select a plant-based milk alternative to maintain the cake's rich consistency.

FAQs

• Can I use canned peaches instead of fresh ones?

Yes, you can use canned peaches. Just drain them well and pat dry to prevent excess moisture in the cake.

• How do I know if my peaches are ripe enough for the recipe?

Choose peaches that are slightly soft when gently pressed and have a sweet, fragrant aroma. Avoid peaches that are too hard or have bruises.

• Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use one designed for baking to maintain the cake’s texture.

• Can I freeze this coffee cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months in the freezer.

Peach Coffee Cake Recipe

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4.5 from 34 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Delightful Peach Coffee Cake blends sweet summer fruits with classic crumb cake comfort, creating a mouthwatering breakfast or dessert treat. Warm spices and juicy peaches make this easy recipe a perfect companion for morning coffee or afternoon relaxation.

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Ingredients

Scale 1x2x3x

Fresh Ingredients:

• 2 cups fresh peaches, chopped
• 2 large eggs
• 1 cup sour cream
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Dry Cake Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Streusel Topping Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed

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Instructions

1. Prepare the oven at 350F (175C) and thoroughly coat a 9-inch round or 8-inch square baking vessel with non-stick spray or butter.
2. Create the cake foundation by whisking together flour, baking powder, baking soda, and salt in a medium mixing bowl. In a separate larger bowl, cream butter and sugar until airy and pale, incorporating eggs individually and vanilla extract. Gently fold dry ingredients and sour cream in alternating batches, maintaining a smooth consistency. Carefully integrate chopped peaches into the batter.
3. Craft the crumbly topping by blending flour, brown sugar, ground cinnamon, and salt. Cut cold butter into the mixture until it resembles coarse, irregular granules.
4. Transfer the cake mixture into the prepared pan, ensuring even distribution. Generously sprinkle the streusel topping across the surface, covering the entire batter layer.
5. Position the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a clean toothpick into the center – it should emerge without wet batter.
6. Remove from oven and allow the cake to rest in the pan for 10 minutes. Carefully transfer to a wire cooling rack, permitting additional cooling before slicing and serving.

Notes

• Swap ripe, seasonal peaches for consistent sweetness and texture, ensuring the cake’s flavor remains vibrant and balanced.
• Experiment with gluten-free flour blend for a celiac-friendly version, maintaining the cake’s tender crumb and soft consistency.
• Reduce sugar by using overripe peaches or adding a touch of honey to enhance natural sweetness without compromising moistness.
• For dairy-free adaptation, replace butter and sour cream with coconut oil and almond yogurt, creating a lighter, allergen-friendly alternative.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 20 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg