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This is the best Peach Coffee Cake! It has a delicious moist vanilla cake filled with juicy peaches that are scattered throughout the cake, providing bursts of natural sweetness. The brown sugar crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the vanilla glaze gives a beautiful finish. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.
This Peach Coffee Cake recipe is for all peaches fans and is a perfect treat as an afternoon snack! This peach cake has a incredible soft buttery cake that is filled with lots of fresh juicy peaches and it is perfect to make during peach season. It is made with Greek yogurt, giving it an extract soft and moist texture, plus it is topped with lots of crumble and a vanilla glaze.
For more Coffee Cake recipes, try Blueberry Coffee Cake, Raspberry Lemon Coffee Cake, and Banana Chocolate Chip Coffee Cake.
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WHY THIS RECIPE WORKS
- Vanilla cake: This cake is so delicious and is made with Greek yogurt, giving it an extract soft and moist texture.
- Peaches: Juicy peaches are scattered on top of the cake as well as folded into it, providing bursts of natural sweetness.
- Crumble: This cake is topped with lots of crumble giving a perfect contrast of textures with its delicious crunch.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granualted sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the chocolate cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Greek yogurt: Greek yogurt gives lots of moister to the cake, as well as helps give the cake a great structure.
- Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
- Peaches: Fresh peaches are cut into smaller peaches, to the size of around a blueberry or raspberry.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Peach Coffee Cake. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
STEP 1: For the crumble, add all of the ingredients to a bowl and mix it together, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.
STEP 2: In a large bowl, sift all-purpose flour, baking powder, and salt. Then add granulated sugar and mix it together. Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredients.
STEP 3: Then add the eggs, Greek yogurt, oil and vanilla extract and with the electric mixer mix it all together until smooth and combined. It's a thicker batter.
STEP 4: Cut the peaches into small pieces, so they are similar in size to a blueberry or raspberry. Toss the peaches in cornstarch. Add ⅓ of them into the cake batter, and gently fold them in, using a rubber spatula. Add the cake batter into the prepared pan and top it with the remaining peaches. Finally sprinkle with the crumble.
STEP 5: Bake it for 45-55 minutes in the preheated oven or until the cake tester comes out clean. Once baked, let the cake cool on a wire rack.
STEP 6: Stir together all of the ingredients for the glaze until smooth. Drizzle it over the cake and it’s ready to be served.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, it tastes amazing both with and without.
Yes, this cake last well and keeps moist in an airtight container or covered tightly with plastic wrap, stored at room temperature.
I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, you can change them out for raspberries, blackberries or apples.
Yes absolutely. You can add a small handful of chopped pecans to the crumble.
HOW TO STORE
Store the peach coffee cake in an airtight container, or tightly covered with plastic wrap, at room temperature. It's best enjoyed within a 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Peach Coffee Cake
Equipment
- or Hand Mixer
Ingredients
CRUMBLE
- 120 g all-purpose flour
- 200 g dark brown sugar
- 90 g butter room temperature
VANILLA CAKE
- 220 g all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 150 g granulated sugar
- 85 g butter room temperature
- 2 eggs room temperature
- 150 g Greek yogurt room temperature
- 25 g vegetable oil
- 1 teaspoon vanilla extract
- 200 g peaches
- 1 tablespoon cornstarch
GLAZE
- 50 g powdered sugar
- 1 teaspoon water
- ½ teaspoon vanilla extract
- ½ teaspoon Greek yogurt to thicken the glaze
Instructions
CRUMBLE
- For the crumble, add all of the ingredients to a bowl and mix it together, either by hand using a fork or with an electric mixer, until a crumble structure and there is no dry flour left. Set it aside while preparing the cake.120 g all-purpose flour, 200 g dark brown sugar, 90 g butter
PEACH CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.
- In a large mixing bowl, sift all-purpose flour, baking powder, and salt. Then add granulated sugar and mix it together so everything has been combined.220 g all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon salt, 150 g granulated sugar
- Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.85 g butter
- Then add the eggs, Greek yogurt, oil and vanilla extract and with the electric mixer mix it all together until smooth and combined. It's a thicker batter.2 eggs, 150 g Greek yogurt, 25 g vegetable oil, 1 teaspoon vanilla extract
- Cut the peaches into small pieces, so they are similar in size to a blueberry or raspberry. Toss the peaches in cornstarch. Add ⅓ of them into the cake batter, and gently fold them in, using a rubber spatula.200 g peaches, 1 tablespoon cornstarch
- Add the cake batter into the prepared cake pan and top it with the remaining peaches. Finally top it with the crumble.
- Bake it for 45-55 minutes or until the cake tester comes out clean. Once baked, let the cake cool. After 10 minutes, gently drag a thin knife along the edge of the cake to release the cake from the springform. Let it cool down completely on a wire rack.
VANILLA GLAZE
- Stir together all of the ingredients until smooth. Drizzle it over the cake and it’s ready to be served.50 g powdered sugar, 1 teaspoon water, ½ teaspoon vanilla extract, ½ teaspoon Greek yogurt
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