Peach Coffee Cake

Peach Coffee Cake
Staff Writer
peach coffee cake
Molly Aronica

peach coffee cake

This coffee cake is complete with a buttery crumb topping and thick slices of ripe, juicy peaches. The key is making sure the cake portion is not too dense, so make sure not to overmix the batter. 

See all cake recipes.

Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!

8
Servings
559
Calories Per Serving
Deliver Ingredients

Ingredients

For the crumb topping

  • 3/4 Cups all-purpose flour
  • 1/3 Cup white sugar
  • 1/3 light brown sugar
  • 1/2 Teaspoon allspice
  • 6 Tablespoons cold unsalted butter, chopped roughly

For the cake

  • 6 Tablespoons unsalted butter, melted, plus more for the baking dish
  • 1 1/2 Cup all-purpose flour
  • 1 Cup sugar
  • 2 Teaspoons baking powder
  • 1 egg
  • 3/4 Cups buttermilk
  • 1 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 3 ripe peaches, pitted and sliced

Directions

For the crumb topping

Stir together the flour, sugars, and allspice to combine; then using your clean fingers, rub the butter into the mixture to create coarse crumbs.

For the cake

Preheat the oven to 350 degrees and butter an 8-inch round baking dish.

Stir together the flour, sugar, and baking powder in a mixing bowl. In another large bowl, whisk together the egg, butter, buttermilk, vanilla extract, and cinnamon until creamy. Add the flour mixture into the butter mixture and stir to combine fully, but do not overmix.

Pour the batter evenly into the prepared baking dish and add peach slices on top in an even layer, then cover with the crumb topping and bake 35-40 minutes (or until a toothpick inserted into the center of the cake comes out clean). Let the cake cool for at least half an hour before serving.

Nutritional Facts

Total Fat
19g
27%
Sugar
10g
11%
Saturated Fat
6g
25%
Cholesterol
10mg
3%
Carbohydrate, by difference
87g
67%
Protein
11g
24%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
115mg
12%
Choline, total
8mg
2%
Fiber, total dietary
7g
28%
Folate, total
141µg
35%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
230mg
33%
Selenium, Se
24µg
44%
Sodium, Na
382mg
25%
Thiamin
1mg
91%
Water
15g
1%
Zinc, Zn
1mg
13%

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.