Peach Coffee Cake

Staff Writer
Peach Coffee Cake
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!

Ready in
55 m
8
Servings
453
Calories Per Serving
Deliver Ingredients
Makes
one 8-inch round cake

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.

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
40g
N/A
Saturated Fat
11g
57%
Cholesterol
67mg
22%
Protein
6g
12%
Carbs
68g
23%
Vitamin A
167µg
19%
Vitamin B12
0.1µg
2.2%
Vitamin C
4mg
7%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
5%
Vitamin K
3µg
4%
Calcium
131mg
13%
Fiber
2g
8%
Folate (food)
17µg
N/A
Folate equivalent (total)
109µg
27%
Folic acid
54µg
N/A
Iron
2mg
11%
Magnesium
17mg
4%
Monounsaturated
5g
N/A
Niacin (B3)
3mg
13%
Phosphorus
200mg
29%
Polyunsaturated
1g
N/A
Potassium
198mg
6%
Riboflavin (B2)
0.3mg
15.6%
Sodium
146mg
6%
Sugars, added
33g
N/A
Thiamin (B1)
0.3mg
20.1%
Trans
0.7g
N/A
Zinc
0.5mg
3.6%