Tender and moist sour cream peach coffee cake made with juicy fresh peaches, cinnamon streusel topping, and sweet vanilla glaze. A perfect summer treat that celebrates peach season.
Why you'll love it
This is a super tender and moist coffee cake studded with juicy peaches and topped with a crisp and buttery streusel topping. It has the perfect amount of cinnamon and vanilla glaze to make this a simple snacking cake you will want to enjoy for breakfast, dessert, or even as a special snack.
It's a simple cake that you can make quickly and easily while also using up any peaches that are very ripe. It is a guaranteed family favorite that will be requested often. It also uses double cinnamon streusel topping because it's always one of the best parts of coffee cake and keeps everyone dreaming about another slice.
- Ripe peaches and buttery cinnamon streusel make the best combination
- You can make the streusel ahead of time and keep it in the freezer until you are ready to use it
- Frozen peaches make a great substitution when you can't get your hands on fresh peaches meaning you can enjoy this year round
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Ingredient Overview
The ingredients needed to make this soft and buttery coffee cake is pretty simple. These are the important ingredients you need to be aware of, plus any potential substitutions. You can find the full list with measurements in the recipe card below.
- Peaches - This recipe was made with fresh peaches in mind, however, you can use thawed frozen peaches if you are making it out of season
- Sugar - The primary sugar we use is white granulated sugar, but a touch of brown sugar adds more depth of flavor. I especially love it in the crumb topping.
- Sour cream - It is important to use regular, full-fat sour cream and not lower fat for the best texture and flavor. If you want a substitute, you can use plain Greek yogurt. Regular plain yogurt or milk would be too thin and give you a runny batter.
- Milk - To create a tender crumb, you can add your favorite kind of milk. I recommend buttermilk to add the most tenderness and enhancing the overall flavor.
Check out the recipe card below for exact measurements and full list of ingredients!
Substitutions
- Gluten-free - Using a 1 to 1 gluten-free baking mix is the best way to make this into a gluten-free treat for you or anyone you know who follows a gluten-free diet.
- Vegan - Alternatives to eggs are plentiful. You can even buy egg replacements in grocery stores if you don't want to use something like ground flax seed or apple sauce. There are also many milk alternatives (I recommend cashew milk or oat milk) and vegan butter substitutes available.
Instructions
Making the peach coffee cake is a very simple process, making this a quick treat for any time during the week.
- Make the crumb topping by mixing everything together and rubbing the butter into the mixture until it forms crumbs. Cover the top in plastic wrap and store in the freezer until needed.
- Mix together the dry ingredients for the cake together in a small bowl and set aside.
- Beat the butter and sugar together until light and fluffy using a large bowl and electric mixer
- Add in the vanilla and eggs and beat well. Mix in the sour cream.
5. Fold in the flour mixture, then stir in the milk.
6. Peel, slice, and chop the peaches and toss in a bit of flour. Fold into the batter genty.
7. Pour the batter into your prepared pan lined with parchment paper.
8. Top with the crumb topping. Bake until golden.
⭐Note! Baking time is usually approximate. It is helpful to use visual cues to know the doneness of your cake. Insert a toothpick into the center of your cake. If it comes out with batter, it needs more time. If you find your topping is browning too fast and the cake needs more time to bake, cover with aluminum foil.
Amanda's expert tips
The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the all-purpose flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
Although cold ingredients are preferred when making the streusel topping, you need to use all room temperature ingredients for the coffee cake batter. You can soften butter in a few minutes and quickly warm eggs in water if you forget to take these ingredients out beforehand.
If you want super crisp and almost airy crumbs from your streusel, you can use cake flour in the streusel topping. I do not recommend using cake flour in the batter itself as it will make the batter too delicate to hold up the amount of crumb topping we add on.
Fold in the flour and the chopped peaches by hand with a spatula for a tender crumb. Mixing too much can create a tough cake.
Toss the peaches in a sprinkling of flour to prevent them from sinking to the bottom
Spread your crumble evenly from edge to edge, making sure the crumbs are all different sizes for the best textural differences when baking.
Variations
There are a couple of different ways you can change up your homemade peach coffee cake
- Jam it up - Make a bit of peach jam and lightly swirl it into your batter
- Get extra fruity - A fan of blueberry peach coffee cake? You can make it easily by adding in a half cup of blueberries (or any other berries you love)
- Double the crumb - Multiply the streusel topping and add a layer of it in the batter
Equipment
You don't really need any special equipment to make this coffee cake. A simple stand mixer fitted with a paddle attachment or a hand mixer with a mixing bowl will work to make the batter.
For even baking, I do recommend a lighter colored aluminum baking pan.This baking pan is the one I use and recommend. You can also bake this in a round pan, in which case I recommend this 8-inch springform pan.
Storage
The peach streusel coffee cake should be stored in an airtight container for up to three days and is best warmed up. Please note that because of how moist the cake it, the streusel will begin to soften after the second day. I do not recommend freezing your coffee cake, but you can make the streusel ahead of time and freeze that in an airtight container for up to a month.
FAQ
Technically, canned peaches can be used. I recommend slices or halves peaches in juice. Thoroughly drain out the juice before using.
You can bake multiple at once, but I recommend not using anything larger than a 9x9 baking pan because you will have a difficult time baking the center through without burning or drying out the edges. Instead separate the doubled batter among 2 square baking pans.
It is because a slice of coffee cake is traditionally served with a cup of coffee or tea. It became such a popular pairing that the cake was given this name.
Related
Looking for other recipes like this? Try these:
Recipe Card
Peach Coffee Cake
Ingredients
Crumb Topping
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ¾ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter cold
Coffee Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature
- 2 tablespoons milk room temperature
- 2 cups diced peaches peeled, and cubed
Glaze
- 1 ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk room temperature
Instructions
Crumble
- Add all the ingredients for the crumb topping to a bowl.
- Rub the butter into the other ingredients until it all comes together and starts to form crumbs.
- Leave the mixture in the freezer until needed.
Cake
- Preheat the oven to 350F and grease and flour an 8 x 8 baking pan. You can also line the baking pan with parchment paper.
- Mix together the flour, baking soda, baking powder, and salt in a bowl and set aside.
- Beat the butter and sugar together in a mixer until light and fluffy.
- Add in the egg and vanilla to the butter and beat until well-combined.
- Mix in the sour cream and beat until fully combined and smooth.
- Fold in the flour mixture, then stir in the milk. Fold in the peaches.
- Pour the batter into your baking pan and spread evenly to the edges.
- Top the batter with the crumbs, spreading them evenly.
- Bake until a toothpick comes out with a few crumbs clinging to it. This can take between 40 - 60 mins.
- Remove from the oven and allow to cool to room temperature
Glaze
- Mix together the ingredients for the glaze. Add more powdered sugar or milk as needed to get the right consistency you want.
- Drizzle over the cooled coffee cake.
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