Peach Coffee Cake

Get ready to enjoy the delightful flavors of this Peach Coffee Cake, where juicy peaches meet a tender, buttery crumb for a perfect treat any time of day. Perfect for morning coffee or a sweet afternoon snack, this recipe will elevate your baking and impress everyone at the table.

Course Dessert

Cuisine (NF), American

Keyword baking, cake recipe, peach coffee cake

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 496kcal

Ingredients

Crumb Topping

½ cup butter (113g), melted
½ cup brown sugar (113g)
1 ½ cups all-purpose flour (185g), unbleached
½ teaspoon cinnamon
pinch salt

Caramelized Peaches

4-5 medium peaches sliced ½" thick with skins
⅓ cup brown sugar (80g)
1 teaspoon cinnamon
1 lemon juice of
2 teaspoons cornstarch
1 teaspoon water
1 teaspoon vanilla extract

The Cake

2 large eggs (100g), room temperature
¾ cup granulated sugar 150g
½ cup brown sugar (90g), loosely packed
⅓ cup extra light olive oil 80ml
¼ cup sour cream (57g), full fat
½ cup whole milk 120ml
1 tablespoon pure vanilla extract 13ml
2 ¼ cups all-purpose flour (280g), unbleached
1 tablespoon baking powder 14g
1 teaspoon cinnamon (2.76g)
¾ teaspoon nutmeg (1.65g)
¾ teaspoon salt 4.27g

Cinnamon Ripple

¼ cup brown sugar 40g
1 tablespoon cinnamon 8.2g

Streusel Glaze

⅓ cup powdered sugar 45g
1 tablespoon milk 15ml
½ teaspoon vanilla extract 4.3ml

Instructions

Preheat Oven to 350° F (180° C). Lightly spray a 9-inch springform pan with cooking spray and place a piece of parchment paper on bottom. Follow by lining the sides with strips of parchment paper as well. This allows for easy removal of the finished cake from the pan.
The Crumb Topping: In a small bowl, whisk together all the dry ingredients, then add the melted butter. Using your fingertips, massage the ingredients together until they form medium-large crumbs. The mixture will be slightly wet but will firm up as the butter cools and absorbs into the flour while you prepare the other components.
The Caramelized Peaches: Rinse the peaches and slice them into ½-inch wedges, leaving the skin on. Set aside. In a 10-inch skillet over medium heat, combine the sugar, cinnamon, nutmeg, and lemon juice. While stirring, cook until the sugar has dissolved. In a small bowl, whisk together the cornstarch and water, then add it to the skillet. Stir gently for about 2 minutes, until the juices have thickened. Remove from heat and stir in the vanilla to preserve its flavor. Add the sliced peaches to the thickened sauce and gently coat them. Set aside to cool.
Make the Cake Batter: In a large mixing bowl, beat the eggs and sugars with a hand mixer until light in color. Add the olive oil, sour cream, milk, and vanilla, and beat on low speed until well combined.
Sift: Through a sieve, sift all the dry ingredients into the wet mixture, then gently fold them in with a silicone spatula until the flour disappears into the batter—similar to pancake batter. A few small lumps are fine. Do not overmix to avoid a dense cake.
The Cinnamon Ripple: In a small bowl, stir together the brown sugar and cinnamon until well combined.
Assembly for Baking: Pour half the cake batter into the prepared springform pan, then evenly sprinkle the cinnamon ripple on top. Arrange the caramelized peaches in an even layer over the ripple. Dollop the remaining batter on top and spread it evenly. Finish by sprinkling the crumb mixture over the top.
Bake: Bake for 60 minutes, until the crumb topping is a deep golden brown. Test with a long toothpick or cake tester inserted into the center. If it pulls out with light moist crumbs, the cake is done. (I prefer a toothpick, as cake testers can be too fine and may come out clean, making it harder to judge.)
Prepare the Streusel: While the cake is cooling, whisk together the powdered sugar, milk, and vanilla in a small bowl. The glaze should be thick and white, but thin enough to drizzle. Adjust the liquid as needed to achieve your desired consistency. Allow the cake to cool for 15 minutes before drizzling to maintain a bright white contrast.
Enjoy! Let the cake cool for 30-40 minutes and enjoy while warm! Serve with extra caramelized peaches or a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 2 days.

Notes

Professional Baking Tips:

Oven Temperature – The phrase I always emphasize is: "All ovens vary!" No two ovens are exactly the same, and they often do not run at the temperature they are set to. Ovens can also fall out of calibration over time. To ensure accuracy, invest in a reliable thermometer. I recommend Thermoworks for all your thermometer needs.

Kitchen Scales – Kitchen scales are the best way to ensure consistent success in baking—always! Measuring tools vary from country to country, and ingredients like flour can have different weights depending on their type or density. This is why true bakers rely on scales. Here are the two I recommend:

Everyday scale - I use this scale for most everything

Why bake by weight? – Another great reason is scaling up or down. If you bake by weight, all you have to do is multiply or divide to scale up or downsize a recipe to suit a different pan size or desired volume. It is magical once you start to apply this principle.

Equipment:

Mixing Bowls – I have included two different sets of my favorite stacking mixing bowls

Glass Nesting Mixing Bowls

Stainless Steel Nesting Mixing Bowls

Springform Pan – A springform pan has become my favorite for baking cakes.

Kitchen Scale – this is the most important piece of equipment a baker can own.

Rubber Spatulas – Thermoworks are amazing for baking and top notch for cooking.

What if I don’t have a springform pan?

You can use a round cake pan so long as you are using a 3” deep 9” round cake pan similar to Daddio’s. However, I find it easier to release it from a spring form and save the trouble of turning it over. It is also fun to make this in a flat bottom angel food cake pan as well, bake time will vary.

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