Peach Coffee Cake
Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love??
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup butter softened
- 1 cup sugar
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour *
- 0.5 teaspoon baking powder
- 0.5 cup sour cream
- 2 peaches peaches peeled and finely diced into 0.25-0.33 inch pieces (about 1 cup worth)
- 0.5 teaspoon ground cinnamon
Topping
- 0.75 cup all-purpose flour **
- 0.75 cup brown sugar
- 0.25 cup butter melted
Gluten-Free Option (if needed)
- 0.25 cup brown rice flour
- 0.25 cup tapioca starch
- 0.25 cup potato starch
- 0.5 teaspoon xanthan gum
- 0.25 cup brown rice flour
Instructions
Preparation Steps
- Preheat the oven to 350°F. Grease an 8" square pan with butter.
- Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.
- Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.
- Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.
- Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces. Sprinkle the sugary crumbs over the batter in the pan.
- Bake for 44-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
Notes
This cake is best enjoyed warm. Store leftovers at room temperature for up to 2 days or refrigerate for longer storage.