Peach Coffee Cake with Streusel Topping

Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 40 minutes
Total Time: 2 hours
Servings: 10 -12 pieces
This Peach Coffee Cake with streusel topping is the perfect recipe for late summer. Moist vanilla cake, juicy peaches and crunchy cinnamon streusel. Make it with fresh or canned peaches - either way, you'll love this easy coffee cake recipe.

Ingredients

For the Streusel

  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 7 tablespoons unsalted butter melted

For the Cake

  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream or plain Greek yogurt, room temperature
  • 1/3 cup buttermilk room temperature*
  • 3-4 peaches pealed & sliced

For the Vanilla Glaze

  • 3 tablespoons of cream or half-and-half
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 350F degrees. Grease and lightly flour a 9 inch round springform pan.
  • Make the Streusel
  • To make the streusel stir together the flour, sugars and cinnamon. Then stir in the melted butter & set aside.
  • Make the Cake
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  • Then in a separate large bowl using an electric mixer, beat together the butter and sugar until fluffy. Then mix in the vanilla and the eggs.
  • On low speed, beat in the sour cream. Then slowly add in the flour mixture, alternating with the buttermilk.
  • Pour the batter into the prepared pan. Then place the sliced peaches on top to create an even layer. Crumble the streusel between your palms to form pieces, then sprinkle the streusel over top of of the peaches.
  • Bake in the preheated oven for 45-55 minutes, or until an inserted toothpick comes out clean and there's no wobble in the middle of the cake.
  • After removing the cake from the oven trace around the edges of the pan with a sharp thin knife, and allow the cake to cool in the pan.
  • Make the Glaze & Serve
  • In a medium bowl whisk together the cream & powdered sugar. You may need to add a little more cream or powdered sugar as necessary.
  • Release the clip on the sprinform pan. Then cut the cake into pieces and drizzle with the glaze.

Notes

*Skim, 1%, 2% or whole milk work too
Nutrition Facts
Peach Coffee Cake with Streusel Topping
Amount Per Serving (1 g)
Calories 400 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 5g
Cholesterol 72mg24%
Sodium 169mg7%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 38g42%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.