Description
This Peach Coffee Cake is a deliciously moist and tender treat, bursting with fresh diced peaches and topped with a buttery cinnamon streusel. Finished with a sweet powdered sugar glaze, it’s perfect for breakfast, brunch, or as a delightful dessert.
Ingredients
Streusel Topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 2 Tablespoons butter, softened
Cake Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ cup vegetable oil (avocado oil or canola oil will also work)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peaches, pitted, and diced
Glaze
- ¾ cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease or line a 9×9-inch baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1½ cups flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk granulated sugar, brown sugar, and vegetable oil together. Add the egg and vanilla extract, whisk until fully incorporated.
- Blend Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender; the batter will be thick.
- Fold in Peaches: Gently fold the diced peaches into the batter, distributing them evenly without breaking them apart.
- Fill Pan: Spread the batter evenly into the prepared 9×9-inch baking pan, smoothing the surface with a spatula.
- Prepare Streusel: In a small bowl, combine the streusel ingredients (flour, brown sugar, cinnamon, softened butter) and mix until crumbly.
- Add Streusel: Sprinkle the crumbly streusel evenly over the batter in the baking pan.
- Bake: Place the pan in the oven and bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan.
- Make Glaze and Drizzle: Whisk powdered sugar and milk together until smooth. Drizzle the glaze evenly over the cooled cake before serving.
Notes
- Use ripe, juicy peaches for the best flavor and moist texture.
- If fresh peaches are unavailable, frozen peaches (thawed and drained) can be used.
- For a nutty crunch, sprinkle chopped walnuts or pecans on top of the streusel before baking.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
