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–+ servings

Peach Coffee Cake

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 crumble streusel topping gives a perfect contrast of textures with its delicious crunch and the vanilla glaze gives a beautiful finish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 379 kcal

Equipment

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

Nutrition

Calories: 379kcalCarbohydrates: 56gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 218mgPotassium: 106mgFiber: 1gSugar: 34gVitamin A: 459IUVitamin C: 1mgCalcium: 70mgIron: 2mg
Keyword coffee cake, crumble, peaches
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