Fresh Peach Coffee Cake with Brown Sugar Crumble
This Peach Coffee Cake is everything you want in a summer bake: a soft and fluffy cake with a fresh and juicy peach filling, and the dreamiest brown sugar crumble, layered through the center and piled on top!
PREP TIME
20 minutes
COOK TIME
40 minutes
INGREDIENTS
23
Yield: 16 pieces
Ingredients
Peach Filling
- 1.5 cups1.5 cups1.5 cups Peaches, peeled and diced
- 2 Tbsp2 Tbsp2 Tbsp Light Brown Sugar
- 2 tsp2 tsp2 tsp Cornstarch
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Lemon Juice
Streusel Topping
- 0.75 cup0.75 cup0.75 cup All Purpose Flour
- 0.666 cup0.666 cup0.666 cup Light Brown Sugar
- 2 tsp2 tsp2 tsp Cinnamon, Ground
- 1 pinch1 pinch1 pinch Salt
- 6 Tbsp6 Tbsp6 Tbsp Butter, Unsalted, melted
Coffee Cake
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.5 cup0.5 cup0.5 cup Butter, Unsalted, at room temperature
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 0.25 cup0.25 cup0.25 cup Light Brown Sugar
- 2 whole2 whole2 whole Egg, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 0.75 cup0.75 cup0.75 cup Sour Cream, at room temperature
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper, allowing it to hang over the sides.
- For the peach filling: In a small saucepan over medium-high heat, combine the peaches, brown sugar, cornstarch, cinnamon, and lemon juice. Stir occasionally and bring to a boil. Let the mixture boil for about 1 minute, then remove from the heat and transfer to a heat-proof dish to cool.
- For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
- For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
- Mix in the dry ingredients on low speed just until combined.
- Spread half of the batter into the prepared pan. Spread the peach filling evenly over the batter and sprinkle half of the streusel on top. Carefully spread the remaining batter over the topping.
- Sprinkle the remaining streusel mixture evenly on top.
- Bake for 40-45 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan set on a wire rack.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. 9x5-inch loaf: Add 10-15 minutes to the baking time and keep everything else the same. 9x13-inch pan: Increase the recipe by 1.5x and add 5 minutes to the bake time.
Muffins: Fill each cavity ¾ full and bake for 20-25 minutes.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 4444 |
| Fat: | 198 g |
| Carbohydrates: | 593 g |
| Protein: | 112 g |
| Cholesterol: | 570 g |
| Sodium: | 1981 mg |
| Fiber: | 12 g |
| Sugars: | 334 g |
| Sugar Alcohol: | 0 g |
| Calculated per 16 pieces. | |
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