Peach Coffee Cake
Published on September 03, 2021
Quick Summary
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Pin ItWe have two peach trees and they aren’t that big, but they are mighty. Every year, we pick an obscene amount of peaches. I always make peach scones, salsa, crumble, oatmeal, and peach butter…and still have peaches to use up! I am always looking for ways to use up our peaches.
My new favorite peach recipe is this Peach Coffee Cake. We love our classic coffee cake, so I thought it would be fun to create a summer version.
This is a simple, no-fuss peach cake that is made in a 8×8-inch pan. It turns out perfectly every time and is SO good with fresh, summer peaches.
The cake is tender with juicy peaches and has an incredible cinnamon streusel topping that will knock your socks off. I also drizzle a vanilla glaze on top to finish things off.
This cake is great for breakfast, brunch, or dessert. I always love a cake that is acceptable for breakfast:)
Peach Coffee Cake Ingredients
This is a coffee cake, but there is no coffee in the cake. It’s called a coffee cake because it goes well with a cup of coffee and is traditionally served with coffee. Just wanted to make that clear:)
Ok, let’s go over the ingredients you will need to make this easy peach cake!
For the cinnamon streusel topping, you will need: flour, brown sugar, cinnamon, salt, and cold butter. Basic ingredients that come together to create the most delicious topping for the cake.
For the peach cake, you will need:
- Flour- regular, all-purpose flour is all you need!
- Baking powder- to make the cake rise!
- Salt- you always want to add a little salt to bring out the best flavors!
- Cinnamon- peaches and cinnamon are so good together!
- Sugar- use granulated sugar in the cake!
- Butter- every good cake has butter:)
- Egg- you will need one large egg, make sure it is at room temperature so the cake rises.
- Vanilla extract- a good splash for flavor!
- Buttermilk- buttermilk makes the cake super moist and tender. Make sure it is at room temperature.
- Peaches- Pick the ripest, juiciest peaches you can find. Peel the peaches and chop them into chunks!
For the vanilla glaze, you will need: confectioners’ sugar, heavy cream or milk, and vanilla extract.
How to Make Peach Coffee Cake
- Preheat the oven and grease an 8×8-inch square baking pan with nonstick cooking spray. Make sure the pan is 2-inches deep.
- First, make the cinnamon streusel topping and place the bowl in the refrigerator while you make the cake.
- In a medium bowl, whisk together the dry ingredients.
- Use a stand mixer or hand mixer to cream together the butter and granulated sugar. When smooth, add the egg and vanilla extract and mix until combined.
- Alternately add the flour mixture and the buttermilk, while mixing on low, ending with the flour. Don’t over mix.
- Gently stir in the peaches, being careful to not over mix.
- Pour the cake batter into the prepared pan and top evenly with the streusel topping.
- Bake until a toothpick or knife inserted into the center comes out clean and the cake is golden brown.
- While the cake is cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, heavy cream or milk, and vanilla. Drizzle the glaze over the cake.
How to Store
This cake is best the day it is made, but it can be kept covered with plastic wrap on the counter for up to two days. You can reheat a piece in the microwave for 15 seconds if you want to enjoy a warm piece.
More Coffee Cake Recipes
Peach Coffee Cake
Ingredients
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 2 cups chopped peeled peaches, 4-5 medium peaches
For the vanilla glaze:
- 1 cup confectioners’ sugar, sifted
- 2 Tablespoons heavy cream or milk
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8-inch square baking pan (2-inches deep) with nonstick cooking spray. Set aside.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and rub it in with your fingertips until the mixture is crumbly. Place the bowl in the refrigerator while you make the cake.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Use a stand mixer or hand mixer to cream together the butter and granulated sugar, scraping down the sides of the bowl with a spatula, as needed. When smooth, add the egg and vanilla extract and mix until combined.
- Alternately add the flour mixture and the buttermilk, while mixing on low, ending with the flour. Don’t over mix.
- Gently stir in the peaches with a spatula, being careful to not over mix.
- Pour the cake batter into the prepared pan and top evenly with the streusel topping.
- Bake for 40 to 50 minutes, or until a toothpick or knife inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan on a wire cooling rack for 20 minutes.
- While the cake is cooling, make the glaze. In a medium bowl, combine the confectioner’s sugar, heavy cream or milk, and vanilla. Whisk until smooth. Drizzle the glaze over the cake.
- Cut into squares and serve!