Why You’ll Love This Peach Coffee Cake Recipe
Whether you’re enjoying a quiet morning or hosting friends for brunch, you’ll absolutely love this Peach Coffee Cake recipe.
The combination of sweet peaches and a buttery, crumbly topping creates a mouthwatering treat that pairs perfectly with coffee. I appreciate how easy it’s to whip up, making it ideal for both special occasions and casual weekends.
Every bite is a delightful balance of flavors and textures, with the crunch of pecans adding an extra layer of deliciousness. Plus, the warm, inviting aroma fills your kitchen, making it hard to resist diving right in.
Trust me, this cake’s a winner!
Ingredients of Peach Coffee Cake
When it comes to baking, having the right ingredients is key, and this Peach Coffee Cake is no exception. You’ll want to gather everything before you start, so you can dive right into the fun part—mixing, pouring, and creating a warm, fragrant cake that will make your kitchen smell like a dream.
Trust me, when that cake is baking, your home will feel so cozy, and you’ll be counting down the minutes until you can dig in. Here’s what you’ll need to make this delicious treat:
- 1/2 cup uncooked oats
- 2 tablespoons flour
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter or margarine, cut up
- 1/2 cup chopped pecans
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter or margarine, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 pint sour cream
- 1 1/4 lbs peaches, peeled and cut into 1-inch chunks
- Confectioners’ sugar for dusting
Now, let’s talk about a few things to keep in mind while you gather your ingredients. Fresh peaches are the star of this recipe, so try to get the ripest, juiciest ones you can find.
If peaches are out of season, you could use canned peaches in syrup, but make sure to drain them well. And if you’re feeling adventurous, you can easily swap out the pecans for walnuts or even omit the nuts altogether, if that’s your thing.
The streusel topping gives this cake an irresistible crunch, and honestly, who doesn’t love a little extra texture? Just remember, this cake is best enjoyed fresh, but I won’t judge if you find yourself sneaking a slice for breakfast the next day.
How to Make Peach Coffee Cake
Alright, let’s explore how to make this delightful Peach Coffee Cake. First things first, you’ll want to preheat your oven to 350 degrees. That way, by the time you finish prepping, your oven will be all warmed up and ready to go.
Grab a trusty 9-inch square baking pan and give it a good greasing. This is essential; you don’t want your beautiful cake to stick when it’s time to serve.
Now, let’s kick things off with the streusel topping. In a medium bowl, combine 1/2 cup uncooked oats, 2 tablespoons flour, 1/2 cup firmly packed brown sugar, and 1/2 teaspoon cinnamon. Give it all a good stir, and then, here comes the fun part—add in 3 tablespoons of cut-up butter or margarine.
Using a pastry blender (or, if you’re like me and don’t have one, just your fingers), mix it until it resembles coarse crumbs. Then toss in 1/2 cup of chopped pecans for that lovely crunch. Set this wonderful mixture aside; it’s going to be the crowning glory of your cake.
Now onto the cake itself. Take another medium bowl and whisk together 1 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
In a mixing bowl, beat together 6 tablespoons of softened butter or margarine with 2/3 cup granulated sugar until it’s light and fluffy—this is the moment when your kitchen starts smelling really good. Add in the two large eggs one at a time, mixing well after each addition, followed by 1 teaspoon of vanilla extract.
Then, alternate adding in the sour cream (1/2 pint) and the dry ingredients, starting and ending with the dry mix, until just combined.
Spread this luscious batter into your prepared pan, sprinkle half of the streusel on top, and then artfully arrange 1 1/4 lbs of peeled and cut peaches over it. Top it all off with the remaining streusel.
Pop that beauty in the oven and bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let it cool in the pan on a wire rack for about 30 minutes before dusting it with confectioners’ sugar.
And there you have it! A warm, comforting Peach Coffee Cake that’s just waiting for you to enjoy—maybe with a cup of coffee or tea. Because who doesn’t love the idea of cake for breakfast?
Peach Coffee Cake Substitutions & Variations
If you’re looking to customize your Peach Coffee Cake, there are plenty of delicious substitutions and variations to contemplate.
You can swap peaches for other fruits like blueberries or apples for a different flavor. If you prefer a nut-free option, replace pecans with sunflower seeds.
For a healthier twist, use whole wheat flour instead of all-purpose flour. You might even add a dash of almond extract for extra depth.
If you’re dairy-free, substitute sour cream with a plant-based yogurt.
Feel free to play around and make this cake your own—it’s all about what flavors you love!
What to Serve with Peach Coffee Cake
After customizing your Peach Coffee Cake with your favorite fruits or ingredients, you might wonder what to serve alongside it.
I love pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast in temperature and texture. A side of fresh sliced peaches can enhance that fruity flavor, too.
If I’m in the mood for something different, a light yogurt with a sprinkle of granola adds a nice crunch.
And don’t forget a steaming cup of coffee or tea; it really complements the sweetness of the cake perfectly.
Enjoy!
Additional Tips & Notes
While baking your Peach Coffee Cake, it’s helpful to keep a few tips in mind to guarantee the best results. First, use ripe peaches for maximum flavor; if they’re too firm, let them sit at room temperature for a day.
I also recommend chilling the sour cream before mixing; it helps the batter come together smoothly. Don’t skip the streusel topping; it adds a delightful crunch.
If you want a lighter cake, try substituting half the butter with applesauce. Finally, let the cake cool in the pan for at least 30 minutes before slicing; this helps it set perfectly. Enjoy!