Peach Coffee Cake

4.5 from 4 ratings

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!

Servings

servings

Ingredients

3/4 cup all-purpose flour
1/3 cup white sugar
1/3 light brown sugar
1/2 teaspoon allspice
6 tablespoon cold unsalted butter, chopped roughly
6 tablespoon unsalted butter, melted, plus more for the baking dish
1 1/2 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
1 egg
3/4 cup buttermilk
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 ripe peaches, pitted and sliced

Directions

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