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 Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Servings: 12
Calories: 318kcal
Ingredients
Cake Ingredients
½cupbutter softened
1cupsugar
2eggs
2teaspoonsvanilla extract
1cupall-purpose flour*
½teaspoonbaking powder
½cupsour cream
2peaches peeled and finely diced into ¼-⅛ inch piecesabout 1 cup worth
½teaspoonground cinnamon
Topping Ingredients
⅔cupall-purpose flour**
⅔cupbrown sugar
¼cupbutter melted
*Gluten-Free Cake Alternative
⅔cupbrown rice flour
¼cuptapioca starch
¼cuppotato starch
½teaspoonxanthan gum
**Gluten-Free Topping Alternative
⅔cupbrown rice flour
Instructions
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
The peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs