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–+ servings
Peach Coffee Cake

Irresistible Peach Coffee Cake with Crunchy Crumble Topping

Enjoy a slice of moist Peach Coffee Cake, perfect for gatherings or cozy afternoons, featuring a crunchy crumble topping.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend.
  • 1 cup Dark Brown Sugar Light brown sugar works as a substitute.
  • 1/2 cup Butter Use unsalted, at room temperature.
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder Check freshness for best results.
  • 1/2 teaspoon Salt
  • 2 large Eggs Flax eggs can serve as a vegan alternative.
  • 1 cup Greek Yogurt Substitute with regular or non-dairy yogurt if needed.
  • 1/2 cup Vegetable Oil Can be swapped with other neutral oils.
  • 1 teaspoon Vanilla Extract Consider using vanilla bean paste for richer taste.
  • 2 cups Peaches Fresh fruit, can replace with other fruits.
  • 2 tablespoons Cornstarch Coats peaches to prevent sinking.
For the Glaze
  • 1 cup Powdered Sugar Adjust for desired sweetness.
  • 2 tablespoons Water Helps achieve the right consistency.

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • large mixing bowl
  • fork
  • Whisk

Method
 

Prepare Crumble
  1. In a medium bowl, combine the crumble ingredients until they resemble coarse crumbs. Set aside.
Preheat Oven
  1. Preheat your oven to 175ºC (350ºF) and prepare a 9-inch springform pan.
Mix Dry Ingredients
  1. Sift together flour, baking powder, and salt in a large mixing bowl. Stir in granulated sugar.
Incorporate Butter
  1. Add room-temperature butter to dry ingredients and mix until resembling sand.
Combine Wet Ingredients
  1. Beat together eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth. Add to dry ingredients.
Prepare Fruit
  1. Wash and dice peaches; toss in cornstarch and gently fold into the batter.
Assemble Cake
  1. Pour batter into prepared pan, arrange remaining peaches on top, and sprinkle crumble mixture.
Bake
  1. Bake for 45-55 minutes until a cake tester comes out clean.
Cool and Glaze
  1. Cool in pan for 10-15 minutes, then transfer to a wire rack and cool completely before glazing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 6mgCalcium: 60mgIron: 1mg

Notes

Allow cake to cool completely before glazing to avoid melting the glaze.

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