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Peach Coffee Cake with Cinnamon Crumble and Vanilla Glaze

Peach Coffee Cake fresh from oven with cinnamon crumble
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The perfect way to use up fresh summer peaches! This cake is layered with a buttery flavorful cake, a generous layer of peaches and it’s finished with a cinnamon crumble and sweet vanilla glaze.

Ingredients

Scale
  • Crumbs
  • 1 1/4 cups (175g) all-purpose flour (scoop and level to measure)
  • 1/3 cup (74g) packed light-brown sugar
  • 1/3 cup (74g) granulated sugar
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted
  • Cake
  • 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 lb peaches at room temperature, peeled, cored and sliced (about 3 medium sliced into 10 slices each)
  • 3/4 cup (170g) granulated sugar
  • 1/2 cup (4 oz) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (80g) sour cream
  • 1/3 cup (80ml) buttermilk
  • Vanilla Glaze (optional)
  • 1/2 cup (66g) powdered sugar
  • 1 Tbsp half and half or milk
  • 1/4 tsp vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

2. In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended. Pour in melted butter and fold until evenly moistened. Set aside.

3. In a separate bowl whisk together flour, baking powder, baking soda and salt for 20 seconds; set aside.

4. In the bowl of an electric stand mixer, cream together butter and granulated sugar until pale and fluffy.

5. Mix in eggs one at a time, adding vanilla with the second egg.

6. Add 1/3 of the flour mixture to the butter mixture and mix just until combined.

7. Pour in buttermilk and mix just until combined.

8. Add another 1/3 of the flour mixture and mix, then mix in sour cream.

9. Finish with the last 1/3 of the flour mixture and mix until nearly combined. Fold gently to finish.

10. Pour batter into prepared pan.

11. Top evenly with peach slices.

12. Sprinkle crumb mixture in small crumbles evenly over peaches.

13. Bake until center is set, about 50–55 minutes. A toothpick should come out clean.

14. Cool on a wire rack. Serve warm or cooled.

15. For glaze, whisk together powdered sugar, half and half, and vanilla until smooth. Adjust consistency as needed and drizzle over cooled or warm cake.

Notes

Use ripe but firm peaches for best texture.

The cake tastes amazing warm but can also be served at room temperature.

You can make this a day ahead and store covered at room temperature.

Try substituting nectarines if peaches are unavailable.

Nutrition

Find it online: https://paulakitchen.com/peach-coffee-cake/