Peach Coffee Cake
This peach coffee cake recipe starts with a sour cream batter, folds in two cups of diced fresh peaches, and finishes under a layer of cinnamon pecan streusel that turns crackly right where it meets the fruit underneath.
Equipment
- 9x13 inch aluminized steel baking pan - Light-colored pan recommended for even browning
- Stand mixer - Optional
- Pastry blender - Or a fork
- Sharp paring knife - Or peeler
Ingredients
- 2 1/2 cups all-purpose flour - 313g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter - 113g, softened
- 1 cup granulated sugar - 200g
- 2 large eggs - room temperature
- 1 cup sour cream - 240g
- 1/4 cup whole milk - 60ml
- 2 teaspoons pure vanilla extract
- 2 cups fresh peaches - about 3 medium, peeled and diced into 1/2 inch pieces
For the Streusel
- 3/4 cup all-purpose flour - 94g
- 1/2 cup packed brown sugar - 110g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter - 85g, cold, cut into small cubes
- 1/2 cup chopped pecans - 60g
For the Glaze
- 1 cup powdered sugar - 120g
- 2 to 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. Peel and dice peaches into 1/2 inch pieces.
- In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Cut in cold butter until coarse crumbs form. Stir in pecans and refrigerate.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Beat softened butter and sugar until pale and fluffy, about 2-3 minutes. Add eggs one at a time, then mix in sour cream, milk, and vanilla.
- Add dry ingredients to wet mixture all at once. Mix on low speed just until no streaks of flour remain.
- Gently fold diced peaches into the batter with a rubber spatula until evenly distributed.
- Pour batter into prepared pan and spread evenly. Sprinkle chilled streusel over the top, covering edge to edge.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for at least 20 minutes.
- Whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over the cooled cake.
Notes
- Use peaches that give slightly to gentle pressure. Underripe peaches stay firm and starchy, while overripe ones release too much liquid.
- Keep the streusel butter cold right up until it goes into the flour mixture for the best crumbly texture.
- Dice the peaches evenly, in pieces around 1/2 inch, so they hold their shape during baking.
- Toss diced peaches in a tablespoon of the recipe's flour before folding them in if your peaches are especially juicy to prevent sinking.
- Let the cake cool before slicing to prevent the crumb from compressing.
- If the streusel is browning too quickly, tent the pan loosely with foil for the last 10 minutes of baking.
- Use room temperature eggs and sour cream for a smoother batter that comes together without overmixing.
- Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Freeze unglazed individual slices wrapped tightly for up to 3 months. Add glaze after thawing.
- For a gluten-free version, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Nutrition
Serving: 1SliceCalories: 275kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 23gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg
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