Peach Cream Cheese Coffee Cake


    Streusel topping:

  • ⅓ cup granulated sugar
  • ½ cup flour
  • 3 tablespoons butter, cold and cubed
  • Cream cheese filling: 

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Cake: 

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges


            Preheat oven to 350°F with rack in middle. Grease a springform pan

          To make streusel topping: 

          Combine the sugar, flour, and butter (chilled and cubed) in a food processor and pulse until 


          Set in the refrigerator until ready to use. 

    To make cream cheese filling: 

    In a the bowl of your stand mixer, beat softened cream cheese and granulated sugar until smooth, for about 30 seconds. Add vanilla extract and an egg, and beat for about a minute more until combined and very smooth. Set aside. 

    Make cake:

  1. Sift flour, baking powder, baking soda, together into a medium bowl.
  2. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  3. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  4. Transfer the cake batter to the springform pan. Spread cream cheese mixture evenly on top. Top with sliced peaches. Sprinkle the streusel mixture over the fruit. 
  5. Bake until the cake turns golden, and a toothpick comes out clean in the center, about 45 minutes to 1 hour, depending on your oven. 
  6.  After cake has cooled, release the cake from the springform pan.