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Peach Coffee Cake

Chef Taha Ayad's Recipe Peach Coffee Cake with Cinnamon Streusel and Juicy Peaches
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A tender peach coffee cake with cinnamon streusel topping, sour cream batter, and juicy peaches baked into every slice. Perfect for brunch, breakfast, or an easy dessert with coffee.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/2 cups diced peaches
  • 1/2 cup brown sugar for streusel
  • 1/2 cup all-purpose flour for streusel
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter cubed
  • 1/2 cup powdered sugar optional glaze
  • 1 tablespoon milk optional glaze
  • 1/2 teaspoon vanilla extract optional glaze

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and grease an 8×8-inch or 9×9-inch square baking pan.
  2. Prepare the streusel topping by mixing flour, brown sugar, and cinnamon, then cut in the cold butter until coarse crumbs form. Chill until needed.
  3. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream the softened butter with granulated sugar and brown sugar for 2 to 3 minutes until light and fluffy.
  5. Add the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
  6. Gradually stir the dry ingredients into the wet mixture just until combined.
  7. Fold the diced peaches gently into the thick batter.
  8. Spread the batter evenly into the prepared baking pan and sprinkle the chilled streusel topping over the surface.
  9. Bake for 40 to 50 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool the cake for at least 15 to 20 minutes before slicing. Drizzle with optional glaze if desired.

Notes

  1. Drain canned peaches thoroughly before using to avoid excess moisture in the batter.
  2. Do not overmix the batter once the flour is added or the cake may turn dense.
  3. Tent the cake loosely with foil if the topping browns too quickly near the end of baking.
  4. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  5. Individual slices can be frozen for up to 2 months.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/peach-coffee-cake-cinnamon-streusel/