Fresh Peach Coffee Cake
Ripe, juicy peaches, crumbly topping and sweet icing make this Fresh Peach Coffee Cake the perfect summer breakfast treat! I really had no other reason to make this fresh peach coffee cake than I just wanted to. It's peach season, the sun is shining, and I wanted a delicious breakfast cake to have in the...
Ripe, juicy peaches, crumbly topping and sweet icing make this Fresh Peach Coffee Cake the perfect summer breakfast treat!
I really had no other reason to make this fresh peach coffee cake than I just wanted to. It's peach season, the sun is shining, and I wanted a delicious breakfast cake to have in the morning at work!
Do I really need any more reason than that?
Nope. Sure don't.
So this coffee cake is subtle in flavor in the cake, but the peaches pack a huge flavor punch! I honestly don't know which part I like more, the juicy peaches inside or the crumbly goodness on top.
Both.
Yup... both.
And let's be honest here, I don't always eat a lot of what I bake... but I didn't share more than one piece of this peach coffee cake with my family!
In fact, I put a big DO NOT EAT sign on it so they'd stay out and I could enjoy a piece every morning until it was gone.
*sigh*
I'm still dreaming about this cake...
Maybe I should make another one.
Nah.
Ha!
Happy Baking!
Fresh Peach Coffee Cake
Ingredients
Coffee Cake
- 3 cups all-purpose flour
- 1 ½ tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 ⅓ cups whole milk
- 3 cups fresh peaches, peeled and diced + 2 tablespoon all-purpose flour
Crumb Topping
- 1 cup sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 6 tablespoon unsatled butter, melted
Icing
- 1 cup powdered sugar
- 2 tablespoon whole milk
Instructions
- Preheat oven to 350F degrees. Grease and flour a springform pan.
- In a large bowl, stir together flour, baking powder, cinnamon and salt.
- In the bowl of your stand mixer, cream together the sugar and butter until light in color, about 3 minutes.
- One at a time, add the eggs and beat until combined. Mix in the vanilla. Make sure to scrape the sides and bottom of the bowl to ensure everything is incorporated.
- Alternate adding the dry ingredients and milk to the wet mixture making sure to beat well after each addition.
- Toss the peaches in the 2 tablespoon of flour and fold into the batter.
- Pour batter in to prepared pan and smooth out until level.
- Bake for 25 minutes. til
- Sprinkle the topping over the top of the cake until covered then bake an additional 20-30 minutes or until a toothpick comes out clean from the center.
- Once the cake has cooled, drizzle the icing over the top.
Topping
- Combine sugar, flour, and cinnamon in a small mixing bowl.
- Add butter and mix incorporated. It will look like wet sand.
Icing
- In a small bowl, whisk together the sugar and milk until smooth.
Notes
Recipe originally from Barbara Bakes.
that looks so moist, I am so trying this recipe....thank you....I needed a dish for our open house on sunday and your post today, just made it so easy....will post pics on facebook,, I don't know how to post pics on the blog
Let me know how you like it!! 🙂 xxoo
I just love peaches and so I'm always very happy with new options to use it in cooking and get a new amazing dish with my favorite peach flavor.