Peach Coffee Cake
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Peach Coffee Cake is a delicious and versatile dessert that can be served on any occasion. Whether you’re hosting a brunch, bringing a dish to a potluck, or just want a sweet treat, this peach crumble cake is the perfect option.
Stone fruits and berries are some of the best things about summer, aren’t they? Are you looking for a versatile dessert that can be served on any occasion? Look no further than this peach coffee cake. This sweet treat is perfect for brunches, potlucks, or just as a pick-me-up with your morning coffee.
Why make this peach cake
One might wonder why they should take the time to make a Peach Coffee Cake.
- The answer is simple: it’s an easy and delicious dessert that can be enjoyed at any time of day.
- In the morning, it pairs perfectly with a cup of coffee, and in the evening, it can be served as a sweet treat after dinner.
- The juicy peaches meld together with the sugar in the cake batter to create a flavor explosion that’s sure to please even the pickiest eaters.
- Plus, making this cake is a great way to use up any excess peaches you may have on hand.
- Also, the recipe is very versatile. You may choose to skin or leave the skin on the peaches. Of course, I am using peaches but you could also use apricots, nectarines, plums, figs, or a combination of fruits.
- The cake itself is delicious on its own so while I highly recommend the crumble and the glaze – guess what? They both are optional.
Ingredients and substitutes
- All-purpose flour – All-purpose flour: This is the base of the cake batter. Make sure to measure accurately for the best results.
- Baking powder and baking soda: These leavening agents help the cake rise and become light and fluffy.
- Salt: Just a pinch will enhance the flavors of the other ingredients.
- Granulated sugar: This is the primary sweetener in the cake batter.
- Unsalted butter: Make sure it’s at room temperature for easy mixing with the other ingredients.
- Eggs: These bind the cake batter together and add richness.
- Buttermilk: This adds moisture to the batter and helps create a tender crumb. You can use buttermilk.
- Fresh peaches: Choose ripe but firm peaches for the best flavor and texture.
- Vanilla – You can use pure vanilla extract, bean paste, and vanilla sugar.
- Substitutions – If you don’t have all of these ingredients on hand, there are a few substitutes you can use. You can use cake flour instead of all-purpose flour for a lighter, more tender crumb. If you’re out of baking powder, you can make your own by combining 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. And if you don’t have fresh peaches, you can use canned or frozen peaches (just be sure to drain them well first).
How to choose the right peaches for cake
When it comes to making a perfect peach coffee cake, choosing the right peaches is key.
- Fresh peaches are the best choice for optimal flavor and texture, but it’s important to choose ripe but firm peaches to ensure they hold up during baking.
- Look for peaches with a slightly golden yellow color and a slight give when gently pressed. Avoid peaches that are overly soft or have any bruises or blemishes.
- If fresh peaches are not available, canned or frozen peaches can be used as a substitute, but they must be drained well before using.
- It’s also important to note that canned or frozen peaches may not have the same flavor and texture as fresh peaches, so consider adding a bit of extra sugar or spices to enhance the flavor.
Peach cake recipe
Peaches
- Score the peaches with an X on the bottom and place them in a pot with boiling water for just 3 to 5 minutes. Remove them and put them in cold water. Then, peel and chop the peaches discarding the seeds. Then, set the peach slices aside.
Pro tip – Alternatively, you can use ripe peaches. You may or may not choose to keep the skin on. Poaching them just makes it easier to peel.
Crumble top
- In a bowl, combine brown sugar, salt, and flour. Grate in the chilled butter – stir well. Place in the fridge to keep chilled.
Pro tip – If you do not want to grate the butter, you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Cake batter
- Preheat the oven at 350°F / 177°C / Gas Mark 4
- Grease and line an 8 x 8-inch square cake pan.
You can also use a 9-inch x 4-inch loaf pan or an 8-inch round cake pan.
Pro tip – I like to let the parchment paper extend over the pan edges so I can pick the cake out easily for cutting. - Dry ingredients – Combine flour with baking powder, baking soda, and salt – set aside.
- In the bowl of an electric mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy. Add large eggs, one at a time. Followed by the vanilla extract.
- Next, add the flour mixture and buttermilk in three additions. Followed by the chopped peaches. Combine well but don’t overmix.
Pro tip – Do not overmix once you add the fruit so the peaches do not sink to the bottom of the pan.
- Pour the batter into the prepared baking pan. Use an offset spatula to spread evenly. Generously top with the prepared crumble mixture.
Pro tip – The mixture must be cold when you sprinkle it over the cake. Otherwise, it will melt into the cake as soon as it starts to bake. - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, remove from pan and cool completely.
Glaze (optional)
- Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled peach cake.
Pro tip – The glaze must be cold. Otherwise, it will melt over the warm cake. - Enjoy!
Tips for making the perfect peach cake
To make the perfect peach cake, there are a few tips to keep in mind.
- First and foremost, make sure to select peaches that are ripe, but not overly soft. Look for peaches that are fragrant and give slightly when gently pressed.
- Additionally, it’s important to properly measure all of the ingredients and follow the recipe closely. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Overmixing the batter can lead to a dense cake, so mix until the ingredients are just combined.
- Another important tip is to butter and flour the cake pan generously to prevent sticking. You can also use parchment paper to line the bottom of the pan for added insurance.
- Once the cake is done baking, allow it to cool in the pan for ten minutes before removing and placing on a wire rack to cool completely.
- Lastly, don’t be afraid to experiment with additional flavors! Adding spices like cinnamon or nutmeg can enhance the flavor of the peaches, and a dollop of whipped cream or vanilla ice cream can take your peach cake to the next level.
Troubleshooting
If you’re new to baking or trying out a new recipe, you might encounter some problems while making your peach coffee cake. Don’t worry, we’ve got some troubleshooting tips to help you fix any issues.
- If your cake is too dry, try adding a bit more milk or sour cream to the batter. If it’s too moist, try reducing the amount of peach puree or increasing the baking time slightly.
- If your cake is not rising properly, make sure your baking powder and baking soda are not expired, and that you didn’t overmix the batter.
- And, if your cake is sticky and not coming out of the pan, make sure you greased the pan well and let the cake cool completely before trying to remove it.
Ideas for Serving Your Peach Cake:
Once you’ve made the perfect peach cake, it’s time to think about how to serve it. This versatile dessert can be enjoyed on its own, or paired with a variety of different toppings and beverages. Here are a few ideas to get you started:
- Serve warm with a scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream is heavenly.
- Top with freshly whipped cream and a sprinkle of cinnamon or nutmeg. This is a classic combination that never fails.
- Pair with a cup of hot coffee or tea for a delightful afternoon treat.
- Drizzle with a simple glaze made from powdered sugar and milk. This adds a touch of sweetness without overpowering the flavor of the peaches.
- For a more indulgent option, add a layer of cream cheese frosting between two layers of peach cake. This is perfect for special occasions when you really want to impress your guests.
No matter how you decide to serve your peach cake, it’s sure to be a hit.
How long will this peach cake keep?
This fresh peach coffee cake will keep at room temperature for 3 to 4 days. In the fridge for up to a week, and can also be frozen for up to a month. Make sure to wrap it well to prevent it from drying out.
Can I make this cake ahead of time
Yes, you can bake the cake a day ahead and store it in an airtight container at room temperature. Warm it up in the oven before serving.
Can I use canned or frozen peaches?
Canned peaches are softer and sweeter. While you can use them make sure to drain and pat them dry so they do not add too much moisture to the cake. You may also want to reduce sugar by a few tablespoons in the batter.
What else can I use instead of sugar glaze?
You can serve this peach coffee cake on its own, it needs no frosting. But, if want you can also serve it with whipped cream.
Can I make this an eggless coffee cake recipe?
This recipe works best with eggs, but I do have an eggless vanilla cake that is very popular with my readers. Perhaps you can use that for the batter and top it with cinnamon sugar.
Can I make this a gluten-free peach cake?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend, and you’re good to go. But remember, any substitution you make will alter the taste and texture of the cake.
Can I freeze this peach coffee cake?
Yes, you can freeze the cake for up to three months. Make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. It would be best to freeze the cake without glaze because the glaze can become quite runny during thawing due to condensation.
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Peach Crumble Cake
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C / Gas Mark 4
Calories: 269kcal
Adjust Servings Here: 8 servings
Description
This peach crumble cake is tender, moist, and loaded with fresh peaches. The crumble on the top makes this the perfect coffee cake any time of the day. A simple and easy recipe that takes 10 mins to prep and 40 mins to bake.
Video
Ingredients
Peach cake
- 2 cups (250 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 4 oz (113 g) Butter (unsalted, room temperature)
- ¾ cup (150 g) Sugar
- 2 Eggs (large)
- ¼ cup (60 ml) Buttermilk ((or yogurt))
- 1 tsp Vanilla extract
- 2 cup Peaches (4 large, chopped)
Crumble top
- ⅓ cup (70 g) Granulated sugar
- ¼ tsp Kosher salt
- 4 tbsp (60 g) Butter unsalted (chilled, cut into cubes)
- 1 cup (125 g) All-purpose flour
Glaze (optional)
- 1 cup (120 g) Powdered sugar
- 2 tbsp Whole milk
- ½ tsp Vanilla extract (clear)
Instructions
Peaches
- Score the peaches with an X on the bottom and place them in boiling water for just 3 to 5 minutes. Remove them and put them in cold water. Then, peel and chop the peaches discarding the seeds. Set aside.Pro tip -Alternatively, you can use ripe peaches. You may or may not choose to keep the skin on. Poaching them just makes it easier to peel.
Crumble top
- In a bowl, combine brown sugar, salt, and flour. Grate in the chilled butter – combine well. Place in the fridge to keep chilled.Pro tip – if you do not want to grate the butter you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.⅓ cup Granulated sugar, ¼ tsp Kosher salt, 4 tbsp Butter unsalted, 1 cup All-purpose flour
Cake batter
- Preheat the oven at 350°F / 177°C / Gas Mark 4
- Grease and line an 8 x 8-inch square cake pan. You can also use a 9 x 4 loaf pan or 8-inch round cake pan. Pro tip – I like to let the parchment paper extend over the pan edges so I can pick the cake out easily for cutting
- Dry ingredinets – Combine flour with baking powder, baking soda, and salt – set aside.2 cups All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs, one at a time. Followed by the vanilla extract.2 Eggs, ¾ cup Sugar, 4 oz Butter, 1 tsp Vanilla extract
- Next, add the flour mixture and buttermilk in three additions. Followed by the chopped peaches. Combine well but don't overmix.Pro tip – do not overmix once you add the fruit so the peaches do not sink to the bottom of the pan.¼ cup Buttermilk, 2 cup Peaches
- Pour the batter into the prepared baking pan. Use an offset spatula to spread evenly. Generously top with the prepared crumble mixture.Pro tip – the mixture must be cold when you sprinkle it over the cake, otherwise it will melt into the cake as soon as it starts to bake.
- Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, remove from pan and cool completely.
Glaze (optional)
- Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled peach cake.Pro tip – the glaze must be cold otherwise it will melt over the warm cake.1 cup Powdered sugar, 2 tbsp Whole milk, ½ tsp Vanilla extract
- Enjoy!
Recipe Notes & Tips
To make the perfect peach cake, there are a few tips to keep in mind.
- First and foremost, make sure to select peaches that are ripe, but not overly soft. Look for peaches that are fragrant and give slightly when gently pressed.
- Additionally, it’s important to properly measure all of the ingredients and follow the recipe closely. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Overmixing the batter can lead to a dense cake, so mix until the ingredients are just combined.
- Another important tip is to butter and flour the cake pan generously to prevent sticking. You can also use parchment paper to line the bottom of the pan for added insurance.
- Once the cake is done baking, allow it to cool in the pan for ten minutes before removing and placing on a wire rack to cool completely.
- Lastly, don’t be afraid to experiment with additional flavors! Adding spices like cinnamon or nutmeg can enhance the flavor of the peaches, and a dollop of whipped cream or vanilla ice cream can take your peach cake to the next level.
- If your cake is too dry, try adding a bit more milk or sour cream to the batter. If it’s too moist, try reducing the amount of peach puree or increasing the baking time slightly.
- If your cake is not rising properly, make sure your baking powder and baking soda are not expired, and that you didn’t overmix the batter.
- And, if your cake is sticky and not coming out of the pan, make sure you greased the pan well and let the cake cool completely before trying to remove it.
- Serve warm with a scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream is heavenly.
- Top with freshly whipped cream and a sprinkle of cinnamon or nutmeg. This is a classic combination that never fails.
- Pair with a cup of hot coffee or tea for a delightful afternoon treat.
- Drizzle with a simple glaze made from powdered sugar and milk. This adds a touch of sweetness without overpowering the flavor of the peaches.
- For a more indulgent option, add a layer of cream cheese frosting between two layers of peach cake. This is perfect for special occasions when you really want to impress your guests.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 269– kcalCarbohydrates: 42– gProtein: 4– gFat: 10– gSaturated Fat: 6– gCholesterol: 44– mgSodium: 177– mgPotassium: 125– mgFiber: 1– gSugar: 23– gVitamin A: 369– IUVitamin C: 1– mgCalcium: 37– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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the Peach Coffee Cake is a versatile dessert that is perfect for any occasion. With the right ingredients, tips and techniques, anyone can make the perfect Peach Coffee Cake that will leave their guests wanting more. Remember to experiment with different toppings and fillings to make the recipe your own. And don’t forget to share this recipe with your friends and family so they can enjoy this delicious dessert too! As the saying goes, “Life is uncertain. Eat dessert first.” So why not start with a slice of Peach Coffee Cake with Crumble Top and a glaze?
Can this cake be made with tinned peaches?
Rowena, Tinned peached are too soft and sweetened so they will become like jam very soft when cooked.
Thank you Veena for your prompt response.