Peach Coffee Cake with Brown Sugar Frosting
This peach coffee cake is absolutely perfect for the summer! It's made with juicy, fresh peaches and topped with a decadent brown sugar frosting that melts into every bite. I made mine gluten free, but it can also be made with all-purpose flour! Swap out the peaches for your favorite stone fruit (nectarines, apricots, or plums) to enjoy it all season long. Provecho amigos!
PREP TIME
15 minutes
COOK TIME
55 minutes
INGREDIENTS
23
Serves: 10-12
Ingredients
Coffee Cake
- 2 cups2 cups2 cups All Purpose Flour, or 1:1 gluten free flour
- 2.5 tsp2.5 tsp2.5 tsp Baking Powder
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 0.25 cup0.25 cup0.25 cup Milk
- 0.75 cup0.75 cup0.75 cup Brown Sugar
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt, or sour cream
- 5 Tbsp5 Tbsp5 Tbsp Butter, Unsalted, softened
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Vanilla Paste
- 2 cup2 cup2 cup Peaches, cubed, about 3 whole peaches
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon Sugar Cookie Blend - Primal Palate
Crumb Topping
- 1 cup1 cup1 cup Brown Sugar
- 0.666 cup0.666 cup0.666 cup All Purpose Flour
- 6 Tbsp6 Tbsp6 Tbsp Butter, Unsalted, softened
Brown Sugar Frosting
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream
- 1 cup1 cup1 cup Brown Sugar
- 1 tsp1 tsp1 tsp Vanilla Paste
- 2.5 cups2.5 cups2.5 cups Powdered Sugar
- 0.125 tsp0.125 tsp0.125 tsp Cinnamon, Ground
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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
- In a medium skillet over medium heat, melt 1 tbsp butter. Add the cubed peaches and Primal Palate Cinnamon Sugar Cookie Seasoning.
- Cook for 4 to 6 minutes, stirring occasionally, until the peaches are slightly softened and lightly caramelized. Remove from the heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
- In a large bowl, beat together the milk, brown sugar, Greek yogurt, butter, egg, and vanilla bean paste until smooth and creamy. Add the dry ingredients and mix just until combined.
- Gently fold the cooled peaches into the batter.
- In a separate bowl, combine the brown sugar and flour. Cut in the softened butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Spread the batter evenly into a greased 10-inch springform pan. Sprinkle the crumble topping evenly over the batter.
- Bake at 350°F for 50 to 55 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- For the frosting: In a small saucepan, combine the butter, heavy cream, and brown sugar. Bring to a gentle boil over medium heat, stirring constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until smooth. If needed, return the saucepan to low heat for a minute or two to help the frosting become pourable.
- Drizzle as much of the warm frosting over the slightly cooled coffee cake and serve.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cakes Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 694 |
| Fat: | 27 g |
| Carbohydrates: | 103 g |
| Protein: | 16 g |
| Cholesterol: | 76 g |
| Sodium: | 30 mg |
| Fiber: | 1 g |
| Sugars: | 73 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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Yuuuuuum!