Peach Coffee Cake

This easy Peach Coffee Cake is a soft, tender cake bursting with peach flavor in every bite. The crumble topping adds a little texture to complement the syrupy peaches.

Prep Time25

Cook Time50

Cooling Time, Resting Time, divided2 30

Total Time3 45

Servings:

Calories: 305kcal

Author: Karin and Ken

Ingredients

PEACHES

4 peaches, halved, pitted, and cut into ½ inch wedges, OR frozen sliced peaches
3 tablespoons sugar
½ teaspoon salt

TOPPING

½ cup all purpose flour
¼ cup brown sugar, packed
1 teaspoon cinnamon, ground
¼ teaspoon salt
3 tablespoons unsalted butter melted

CAKE

1 ½ cups all purpose flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup sour cream
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup peach preserves

Instructions

PEACHES

In a bowl combine peaches, sugar, and salt.
Leave the bowl of peaches to rest on your counter, at room temperature, until peaches release their juice, around 30 minutes.
Place a strainer or colander on top of a bowl and dump your peaches, and all juice, into the strainer. Give the peaches some time to drain and reserve 2 tablespoons of the juice for the cake you are going to make.

TOPPING

In a large bowl combine flour, sugar, cinnamon, and salt.
Add melted butter until clumps form and then set aside.

CAKE

Preheat your oven to 350 degrees.
Prepare and grease, with cooking spray or butter, a 9 inch spring form pan.
In another bowl, using a whisk, combine flour, sugar, baking powder, and salt.
In another bowl combine sour cream, eggs, melted butter, vanilla, almond extract, and reserved peach juice. Whisk until totally blended.
Now, add flour mixture to sour cream mixture and stir until just combined. Do not over mix. The batter will be thick.
Add peach preserves to your batter and again, stir until incorporated. Do not over mix. It is expected that some chunks of the peach preserves will be noticeable.
Pour your batter into your spring form pan and spread the batter, as evenly as possible.
Arrange your sliced peaches in a circle, all over top of the batter, starting at the outer edge, overlapping your peaches a little, as required, to form a circular or spiral pattern or another pattern of your choosing.
Sprinkle your topping all over top of the peaches.
Bake until topping is golden brown and toothpick inserted in center of cake comes out with only a few crumbs attached, 45 to 50 minutes. Don't forget to rotate your pan halfway through baking.
Place your pan on to a wire rack so the cake can cool completely, about 2 hours.
Take a thin knife between the cake and the side of your spring form pan and then release the side of the pan and slide cake on to a serving plate.
Slice and serve with whipped cream, ice cream and caramel sauce if desired. Enjoy!

Video

Notes

If the center is wet or soggy, the peaches may have released too much moisture or the cake needs more time to bake. Pat the peaches dry before adding them, and bake until a toothpick inserted in the center comes out clean.
Mix the batter just until the ingredients are combined. Overmixing can make the coffee cake dense or tough instead of light and tender.
If the crumble topping is browning too quickly, loosely tent the coffee cake with foil for the remaining bake time. This helps prevent overbrowning while the center finishes baking.

Nutrition