Peach Coffee Cake
This Peach Coffee Cake brings together a velvety sour cream batter, sweet cinnamon-kissed peach slices, and a buttery brown sugar streusel that bakes into a gloriously crunchy, caramel-flavored topping.
Equipment
- 9x13 inch baking pan
- Electric hand mixer
- Pastry blender - or two forks
- Large mixing bowl
- Medium mixing bowl
- Silicone spatula
- Cooling rack
- Parchment paper
- Measuring cups and spoons
- Whisk
- Vegetable peeler
- Sharp paring knife
- Toothpick - or cake tester
Ingredients
- 2 cups all-purpose flour - 240g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter - 113g, softened to room temperature
- 1 cup granulated sugar - 200g
- 2 large eggs - at room temperature
- 1 tsp pure vanilla extract
- 1 cup sour cream - 240ml, at room temperature
For the Peach Layer
- 2 cups fresh peaches - 300g, peeled and sliced into 1/4-inch wedges, about 3 medium peaches
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
For the Streusel Topping
- 1 cup all-purpose flour - 120g
- 3/4 cup packed brown sugar - 150g
- 1 tsp ground cinnamon
- 1/2 cup cold unsalted butter - 113g, cut into small cubes
For the Optional Vanilla Glaze
- 1 cup powdered sugar - 120g
- 2-3 tbsp whole milk
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang on two sides.
- Combine flour, brown sugar, and cinnamon for streusel. Cut in cold butter until mixture resembles coarse crumbs the size of small peas. Refrigerate while preparing the batter.
- If using fresh peaches, peel by blanching in boiling water for 30-60 seconds, then transfer to ice water. Slip skins off and slice into 1/4-inch wedges. Toss peach slices with granulated sugar and cinnamon.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and granulated sugar with electric mixer on medium speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating after each, then mix in vanilla.
- Reduce mixer speed to low. Add flour mixture in thirds, alternating with sour cream, beginning and ending with flour. Mix until just combined, scraping down the bowl as needed.
- Spoon two-thirds of the batter into the prepared pan and spread evenly. Arrange cinnamon-sugar peach slices in a single layer over the batter. Drop remaining batter by spoonfuls over the peaches and spread gently.
- Sprinkle chilled streusel evenly over the top of the batter. Bake for 45-55 minutes, until the streusel is golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 20-30 minutes. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and let set for 5-10 minutes before slicing.
Notes
- Room temperature ingredients: Cold sour cream, butter, and eggs don't incorporate smoothly. Set them out on the counter 30-60 minutes before baking.
- Keep streusel cold: Refrigerate the streusel immediately after making it. Cold streusel bakes up crunchy; warm streusel melts into the batter.
- Choose ripe but firm peaches: Overripe peaches release too much liquid during baking and can create wet pockets. Choose peaches that smell fragrant and give gently to pressure.
- Don't open the oven early: Avoid opening the oven door during the first 30 minutes of baking, as a rush of cold air can cause the center to sink.
- Test for doneness: Insert a toothpick in the very center of the pan, not near the edges. It should come out with a few moist crumbs but no wet batter.
- Using canned peaches: Choose peaches packed in juice (not syrup), drain thoroughly, and pat dry with paper towels before using.
- Using frozen peaches: Thaw completely in a colander, drain all liquid, and pat dry before using. Frozen peaches release more moisture than fresh.
- Make ahead: The cake can be baked a full day ahead and stored covered at room temperature. The flavor improves overnight as the cinnamon and peach juices meld into the crumb.
- Storage: Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individual slices for up to 2 months.
- Variations: Try adding blueberries, raspberries, almond extract, ground ginger, or cardamom for different flavor profiles.