Perfect Peach Coffee Cake 

This delightful coffee cake combines tender, moist crumb with juicy peaches, topped with a sweet streusel and finished with a glaze. A clever technique ensures the peaches stay suspended throughout the cake, preventing them from sinking to the bottom. Ideal for breakfast, brunch, or dessert, this cake offers a perfect balance of flavors and textures.

Full Recipe:

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup buttermilk (or substitute with milk and 1 tablespoon vinegar or lemon juice)

• 1 pound fresh peaches, peeled, pitted, and sliced (or 15 oz canned peaches, drained and patted dry)

• 2 tablespoons all-purpose flour (for coating peaches)

For the Streusel Topping:

• ½ cup all-purpose flour

• ¼ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ teaspoon ground cinnamon

• ¼ cup unsalted butter, cold and cubed

For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk

Directions

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan or a 9-inch round springform pan.

2. Prepare Streusel Topping: In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the dry mixture until it resembles coarse crumbs. Set aside.

3. Prepare Peaches: If using fresh peaches, peel, pit, and slice them into uniform pieces. If using canned peaches, drain them thoroughly and pat them dry with paper towels. In a separate bowl, toss the prepared peach slices with 2 tablespoons of all-purpose flour until they are lightly coated. This step helps prevent the peaches from sinking in the batter.

4. Make Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

5. Fold in Peaches: Gently fold the floured peach slices into the cake batter, being careful not to overmix.

6. Assemble Cake: Pour the batter into the prepared baking pan, spreading it evenly. Evenly sprinkle the streusel topping over the top of the cake batter.

7. Bake: Bake for 40–50 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping starts to brown too quickly, loosely tent the cake with aluminum foil.

8. Cool: Let the cake cool in the pan on a wire rack for at least 20 minutes before attempting to remove or slice.

9. Prepare Glaze: While the cake cools, prepare the glaze by whisking together the powdered sugar and milk in a small bowl. Add the milk one tablespoon at a time until you reach your desired drizzling consistency.

10. Glaze & Serve: Once the cake has cooled sufficiently, drizzle the glaze generously over the top. Slice and serve warm or at room temperature.

Nutritional Information (per serving)

• Calories: 338 kcal

• Carbohydrates: 25 g

• Protein: 11 g

• Sugar: 3 g

• Iron: 2 mg

• Calcium: 167 mg

• Vitamin A: 678 IU

• Vitamin C: 1 mg