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.
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.
I’m still dreaming about this cake…
Maybe I should make another one.
- 3 cups all-purpose flour
- 1 1/2 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/3 cups whole milk
- 3 cups fresh peaches, peeled and diced + 2 Tbsp all-purpose flour
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 6 Tbsp unsatled butter, melted
- 1 cup powdered sugar
- 2 Tbsp whole milk
- 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 Tbsp 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.
- Combine sugar, flour, and cinnamon in a small mixing bowl.
- Add butter and mix incorporated. It will look like wet sand.
- In a small bowl, whisk together the sugar and milk until smooth.
Recipe originally from Barbara Bakes.