Peach Coffee Cake
This classic coffee cake gets a summer makeover with the addition of peaches and a hint of ginger for a burst of bright and fruity flavor. Of course there is plenty of the buttery, crumbly cinnamon streusel that makes a coffee cake so delicious!
Make the Peach Filling
Get started by making this simple peach filling. You can use fresh or canned peaches for this, just make sure you chop them up a bit first. Heat the chopped peaches, a little bit of water or juice, sugar, and freshly grated ginger (to taste) over medium heat, stirring often, until the peaches have softened. Break up any large peach chunks using a wooden spoon or rubber spatula. Transfer to a bowl and set aside.
Make the Cinnamon Crumb
Arguably the best part of a coffee cake is the cinnamon crumb streusel! This recipe adds a little bit of ground ginger to the streusel to compliment the peach filling. To make it, simply whisk together flour, brown sugar, cinnamon, and ginger. Then, cut in the cubed butter using a pastry cutter, fork, or your hands until you have pea sized crumbs. Refrigerate this mixture until ready to use so that the chunks of butter don’t melt.
Make the Cake Batter
Next, you’ll make the cake batter. In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set it aside. Using a handheld or stand mixer fitted with the paddle attachment, mix together softened butter and sour cream on medium speed until smooth. Add sugar and mix until light a fluffy. Add eggs and vanilla extract and mix until fully combined. The mixture may be a little lumpy, but that is ok.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add milk and mix again until fully incorporated.
Assemble the Coffee Cake
Line a 8x8 inch baking pan with parchment paper or grease well. Leave some parchment paper overhanging the sides of the pan for easy removal.
Evenly spread half of the cake batter into the prepared baking pan. Sprinkle half of the crumb mixture over the batter then spread the peach filling over that. It's ok if they mix together a little. Spoon the rest of the batter on top and evenly spread it out. Finally, evenly sprinkle the remaining crumb mixture over top of the batter.
Bake, Glaze, and Enjoy!
Bake at 350°F for 35 minutes or until a toothpick inserted into the middle of the cake comes out free of crumbs. Allow to cool in the pan for at least 10 minutes before removing.
Meanwhile, make a simple vanilla glaze by whisking together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the coffee cake, slice, and enjoy!
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Peach Coffee Cake
Ingredients
- 1 and 1/2 cup chopped peaches (fresh or canned in 100% juice)
- 2 tbsp water or peach juice
- 2 tbsp granulated sugar
- grated fresh ginger to taste
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 6 tbsp unsalted butter, cold and cubed
- 1 and 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp whole milk
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- For the peach filling: Heat the chopped peaches, water or juice, sugar, and ginger over medium heat, stirring often, until the peaches have softened. Break up any large peach chunks using a wooden spoon or rubber spatula. Transfer to a bowl and set aside.
- For the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and ginger. Cut in the cubed butter using a pastry cutter, fork, or your hands until you have pea sized crumbs. Refrigerate this mixture until ready to use.
- Preheat the oven to 350°F. Line a 8 in. x 8 in. square pan with parchment paper, allowing some of the paper to overhang the edges of the pan for easy removal. Lightly grease the parchment paper with butter, oil, or baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, mix together the softened butter and sour cream on medium speed until smooth. Add the sugar and mix until light a fluffy.
- Add the eggs and vanilla extract and mix until fully combined. The mixture may be a little lumpy, but that is ok.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the milk and mix again until fully incorporated.
- Evenly spread half of the cake batter into the prepared baking pan. Sprinkle half of the crumb mixture over the batter then spread the peach filling over that. It's ok if they mix together a little. Spoon the rest of the batter on top and evenly spread it out. Finally, evenly sprinkle the remaining crumb mixture over top of the batter.
- Bake for 35 minutes or until a toothpick inserted into the middle of the cake comes out free of crumbs. Allow to cool in the pan for at least 10 minutes before removing.
- Meanwhile, make the glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle the glaze over the coffee cake, slice, and enjoy!
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
