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Peach Coffee Cake Recipe

Peach Coffee Cake

iamwinfred
This Peach Coffee Cake is everything a good coffee cake should be—moist sour cream cake base, pockets of juicy fresh peaches, and a thick brown sugar pecan crumb topping that gets just a little crisp in the oven. It comes together in one bowl, doesn't need a mixer, and tastes like something from a bakery.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9 slices
Calories 320 kcal

Equipment

  • 9x9 inch glass baking pan
  • Hand mixer or stand mixer (optional)
  • Glass mixing bowl set
  • Pastry blender
  • Rubber spatula
  • Vegetable peeler
  • Digital kitchen scale (optional)
  • Wire cooling rack

Ingredients
  

For the Cake

  • 2 cups all purpose flour 240g
  • 1 cup granulated sugar 200g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 113g, softened
  • 2 large eggs room temperature
  • 1 cup sour cream 240g
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh peaches about 3 medium peaches, peeled and diced

For the Crumb Topping

  • 1/2 cup brown sugar 100g, packed
  • 1/3 cup all purpose flour 40g
  • 1/2 cup chopped pecans 60g
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter 85g, melted

Instructions
 

  • Preheat oven to 350°F. Grease a 9x9 inch baking pan and line the bottom with parchment paper, leaving overhang on two sides.
  • Peel peaches with a vegetable peeler, remove pits, and dice into small bite-sized pieces. Set aside.
  • In a medium bowl, stir together brown sugar, flour, pecans, cinnamon, and salt. Pour in melted butter and stir with a fork until coarse crumbs form. Refrigerate while making batter.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Beat softened butter and granulated sugar with a hand mixer for 2-3 minutes until pale and fluffy. Scrape down the bowl as needed.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
  • Beat in sour cream on low speed just until smooth and creamy. Do not overmix.
  • Add flour mixture in two additions, mixing on low speed just until no dry streaks remain. Batter will be thick.
  • Gently fold diced peaches into the batter with a rubber spatula until evenly distributed, being careful not to crush them.
  • Transfer batter to prepared pan and spread evenly into corners with a spatula.
  • Remove crumb topping from refrigerator and sprinkle evenly over the batter, covering completely.
  • Bake for 42-48 minutes until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Tent with foil if topping browns too quickly.
  • Cool in pan for at least 20 minutes on a wire rack. Use parchment overhang to lift out before slicing.

Notes

  • Ripe but firm: Use peaches that are ripe but still firm so they hold their shape during baking.
  • Prevent sinking: Toss diced peaches in a spoonful of flour before folding them in to help prevent them from sinking to the bottom.
  • Don't overmix: Overmixing the batter once the flour is added will result in a dense cake. Mix just until combined.
  • Chill the topping: Refrigerating the crumb topping before baking helps it stay crumbly and crunchy instead of melting flat.
  • Check early: Oven temperatures vary, so start checking for doneness a few minutes early.
  • Frozen peaches: Thaw and well-drain frozen peaches before using. Pat dry with paper towels.
  • Canned peaches: Use drained canned peaches patted dry, measuring 2 cups after draining.
  • Nut-free option: Omit the pecans in the topping for a nut-free version.
  • Storage: Store covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
  • Freezing: Freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Microwave a slice for 15-20 seconds to bring back fresh-baked warmth.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 65mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 8IUVitamin C: 6mgCalcium: 8mgIron: 6mg
Keyword fresh peach cake, peach coffee cake, peach crumb cake, sour cream coffee cake, summer coffee cake
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