Peach Coffee Cake with Streusel Topping

4.75 from 4 votes

Peach Coffee Cake with Streusel Topping

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.

Prep Time30

Cook Time50

Additional Time40

Total Time2

Course: 500+ Best Dessert Recipes

Keyword: breakfast, brunch, cinnamon, coffee cake, peach, streusel

Servings:

Author: Sweet Basil

Ingredients

For the Streusel

1 1/4 Cup All-Purpose Flour
1/2 teaspoon Salt
1/3 Cup Brown Sugar packed
1/3 Cup Granulated Sugar
1 1/2 teaspoons Cinnamon
7 Tablespoons Unsalted Butter melted

For the Cake

1/2 Cup Unsalted Butter softened
2 Cups Granulated Sugar
1/2 Cup Vegetable Oil
2 Large Eggs whisked
1 1/2 teaspoons Vanilla Extract
4 Cups All-Purpose Flour
4 teaspoons Baking Powder
1 teaspoon Salt
1 Cup Buttermilk room temperature*
4-5 Cups Peaches pitted and chopped

For the Vanilla Glaze

3 Tablespoons Cream or half-and-half
1 Cup Powdered Sugar
1/2 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Make the Streusel

To make the streusel stir together the flour, salt, sugars and cinnamon. Then stir in the melted butter & set aside.
1 1/4 Cup All-Purpose Flour, 1/2 teaspoon Salt, 1/3 Cup Brown Sugar, 1/3 Cup Granulated Sugar, 1 1/2 teaspoons Cinnamon, 7 Tablespoons Unsalted Butter

Make the Cake

Heat the oven to 350 degrees and spray a 9x13" pan with nonstick spray and set aside.
In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
1/2 Cup Unsalted Butter, 2 Cups Granulated Sugar, 1/2 Cup Vegetable Oil
Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
2 Large Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups All-Purpose Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt, 1 Cup Buttermilk
Spread 1/2 the batter into the prepared pan. Crumble 1/3 of the streusel over top of the batter, then place the peaches on top to create an even layer.
4-5 Cups Peaches
Add the remaining batter, which is very thick, so dollop it all over the fruit and streusel then use clean fingers or a rubber spatula to gently pat it out evenly. A few peaches will show. Sprinkle with remaining streusel.
Bake in the preheated oven for 65-70 minutes, or until an inserted toothpick comes out clean and there's no wobble in the middle of the cake. Peaches will keep extra moisture in the cake so be prepared for that, especially if they are extra juicy.
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, vanilla & powdered sugar. You may need to add a little more cream or powdered sugar as necessary.
3 Tablespoons Cream, 1 Cup Powdered Sugar, 1/2 teaspoon Vanilla Extract
Drizzle the whole cake with the glaze and then cut the cake and serve.

Notes

*Skim, 1%, 2% or whole milk work too

Store left overs in the refrigerator. Cover well and refrigerate for up to 1 week.

Nutrition