Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Fresh Peach Coffee Cake
This Fresh Peach Coffee Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with your morning coffee or save it for dessert, it will be hard to eat just one slice.
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
2
8-inch cakes
Ingredients
½
cup
sugar
1
cup
unbleached all-purpose flour
8
tablespoons
butter
softened
1
teaspoon
ground cinnamon
pinch
of salt
8
tablespoons
butter
softened
1
cup
sugar
2
large eggs
room temperature
1
cup
whole milk plain yogurt
room temperature
1
teaspoon
vanilla extract
2
cups
unbleached all purpose flour
1
teaspoon
ground cinnamon
pinch
of ground nutmeg
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
2 ½
cups
fresh
ripe but firm, peaches, peeled and diced (about 3 medium peaches)
Instructions
Preheat oven to 350°F. Lightly grease two 8-inch round pans, or one 9×13 pan.
Prepare streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt.
With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.
Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy.
Add eggs, being careful to beat after the addition of each egg.
Beat in yogurt and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the peaches into the batter.
Pour into prepared pan(s) and spread evenly.
Top with streusel until batter is completely covered.
Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.
Cool for at least 15 minutes before cutting and serving.