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–+ servings
Peach Coffee Cake

Delicious Peach Coffee Cake That's Perfect for Any Gathering

This Peach Coffee Cake is moist, flavorful, and a perfect dessert for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Can swap with gluten-free flour.
  • 1 cup Dark Brown Sugar Light brown sugar can be used as a substitute.
  • 1/2 cup Butter Room temperature.
  • 1/2 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 tbsp Baking Powder Do not substitute with baking soda.
  • 1/2 tsp Salt Omit if on a low-sodium diet.
  • 2 large Eggs Room temperature; can substitute with flax eggs.
  • 1 cup Greek Yogurt Room temperature; can substitute with sour cream.
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 tbsp Vanilla Extract Use pure vanilla extract for better flavor.
For the Topping
  • 2 cups Peaches Use ripe, fresh peaches.
  • 1/4 cup Brown Sugar Light brown sugar can work.
  • 1 tbsp Cornstarch Can be omitted if necessary.
For the Glaze
  • 1 cup Powdered Sugar Alternative sweeteners can be used.
  • 2 tbsp Water Can substitute with milk.

Equipment

  • Mixing Bowl
  • Electric mixer
  • 9-inch springform pan
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the Crumble: In a mixing bowl, combine dark brown sugar, flour, and butter. Mix until the texture resembles coarse crumbs. Set aside.
  2. Preheat the Oven: Preheat your oven to 175ºC (350ºF) and prepare a 9-inch springform pan by lining with parchment paper and greasing the sides.
  3. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and salt; then stir in granulated sugar.
  4. Combine Wet Ingredients: Add softened butter to the dry ingredients and mix with an electric mixer until sandy. Add eggs, Greek yogurt, vegetable oil, and vanilla; mix until smooth.
  5. Prepare the Peaches: Cut ripe peaches into small pieces and toss with cornstarch. Fold a portion into the batter.
  6. Assemble the Cake: Pour the batter into prepared pan, sprinkle with remaining peaches and crumble mixture.
  7. Bake the Cake: Place in preheated oven and bake for 45-55 minutes, checking for doneness with a toothpick.
  8. Cool the Cake: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. Make the Glaze: Whisk together powdered sugar and water until smooth. Drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for a fluffy texture. Gently fold in peaches to avoid overmixing.

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