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Fresh Peach Coffee Cake

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Ripe, juicy peaches, crumbly topping and sweet icing make this Fresh Peach Coffee Cake the perfect summer breakfast treat!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

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!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Do I really need any more reason than that?

Nope.  Sure don’t.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

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.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

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

Fresh Peach Coffee Cake

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

Coffee Cake

  • 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

Crumb Topping

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 6 Tbsp unsatled butter, melted

Icing

  • 1 cup powdered sugar
  • 2 Tbsp whole milk

Instructions

  1. Preheat oven to 350F degrees. Grease and flour a springform pan.
  2. In a large bowl, stir together flour, baking powder, cinnamon and salt.
  3. In the bowl of your stand mixer, cream together the sugar and butter until light in color, about 3 minutes.
  4. 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.
  5. Alternate adding the dry ingredients and milk to the wet mixture making sure to beat well after each addition.
  6. Toss the peaches in the 2 Tbsp of flour and fold into the batter.
  7. Pour batter in to prepared pan and smooth out until level.
  8. Bake for 25 minutes. til
  9. 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.
  10. Once the cake has cooled, drizzle the icing over the top.

Topping

  1. Combine sugar, flour, and cinnamon in a small mixing bowl.
  2. Add butter and mix incorporated. It will look like wet sand.

Icing

  1. In a small bowl, whisk together the sugar and milk until smooth.

Notes

Recipe originally from Barbara Bakes.

 

2 comments

  1. connie munoz

    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

    Reply

    1. Betsy Eves

      Let me know how you like it!! 🙂 xxoo

      Reply

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