Peach Coffee Cake Recipe
Introduction
Peach coffee cake is a delightful treat that combines the sweet juiciness of ripe peaches with a tender, cinnamon-spiced crumb. Perfect for breakfast or an afternoon snack, this simple dessert will fill your kitchen with a warm, inviting aroma.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 ripe peaches, sliced
- 1 cup butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Step 2: In a bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, mixing well after each addition.
- Step 4: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
- Step 6: Pour the batter into the prepared pan and spread evenly.
- Step 7: Arrange the sliced peaches evenly over the batter, gently pressing them in slightly.
- Step 8: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use fresh, ripe peaches for the best flavor; canned peaches can be used but drain them well to avoid sogginess.
- Sprinkle a crumb topping of flour, sugar, butter, and cinnamon before baking for extra texture.
- For a dairy-free version, substitute butter with coconut oil and milk with almond or oat milk.
- Add chopped nuts like pecans or walnuts to the batter for a crunchy contrast.
Storage
Store peach coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat slices gently in the microwave or oven before serving to restore warmth and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches, but be sure to thaw and drain them well to prevent excess moisture, which can make the cake soggy.
Can I make the batter ahead of time?
You can prepare the batter up to a day in advance; store it covered in the refrigerator and bake within 24 hours for best results.
PrintPeach Coffee Cake Recipe
This Peach Coffee Cake is a delightful and moist dessert perfect for breakfast or an afternoon treat. Featuring a tender crumb topped with juicy peaches and a hint of cinnamon, it’s easy to prepare and bakes to golden perfection, making it a comforting and flavorful choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 3 large ripe peaches, peeled and sliced
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the batter: In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, and salt. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to form the batter.
- Pour the batter into pan: Lightly grease a 9-inch round or square baking pan. Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
- Add the peaches and topping: Arrange the sliced peaches evenly over the batter. In a small bowl, mix together the sugar and cinnamon for the topping, then sprinkle it evenly over the peaches.
- Bake the cake: Preheat the oven to 350°F (175°C). Place the pan in the oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cake from the oven and let it cool for at least 20 minutes before slicing. Serve warm or at room temperature, optionally with a dollop of whipped cream or a dusting of powdered sugar.
Notes
- Ensure peaches are ripe for maximum sweetness and moisture.
- Peeling peaches before slicing gives a smoother texture to the topping but you can leave the skin on for added texture and nutrients.
- Use a toothpick test to check doneness to avoid overbaking.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
Keywords: Peach Coffee Cake, Coffee Cake, Peach Dessert, Baked Peach Cake, Cinnamon Cake
