Irresistible Peaches and Cream Coffee Cake: Your Ultimate Summer Baking Delight!
Indulge in the bright, juicy flavors of summer with this Peaches and Cream Coffee Cake. Fresh peaches lend a delightful twist to a timeless classic, perfect for breakfast, brunch, dessert, or a comforting treat anytime you desire.
There’s nothing quite like the abundance of fresh, ripe peaches during peak season! As soon as they start appearing at farmers’ markets and grocery stores, I can’t resist bringing home a bag (or two!). This week, my kitchen has been a flurry of peachy goodness. In fact, as I type this, the incredible aroma of Peach Cobbler Muffins is wafting from the oven, filling my home with sweet, inviting notes. And later this afternoon, a refreshing batch of Peach Tea Punch will be on the menu to quench our thirst.
But among all the delightful ways to enjoy this beloved stone fruit, there’s one recipe that truly captures the essence of summer comfort: this heavenly Peaches and Cream Coffee Cake. It was an instant hit the first time I made it, so incredibly easy yet bursting with flavor. I had the pleasure of sharing the inaugural bake with a friend who had a house full of guests. Knowing a crowd would appreciate it, I sent it off, and I’m confident it was devoured! When I saw her later that week, everyone raved about how delicious it was, confirming its status as a certified crowd-pleaser.
Why We Adore Coffee Cake (and Peaches!)
Coffee cake holds a special place in our hearts (and stomachs) at my house. My son, in particular, has an unwavering love for anything featuring cinnamon. It’s a cherished tradition that whenever he visits my parents, my mom bakes her signature coffee cake just for him for breakfast. This heartwarming ritual began when he was a little guy, probably around four years old, and honestly, I don’t see it ending anytime soon – nor would I want it to!
That cherished family tradition is built upon a reliable, foundational coffee cake recipe that I grew up with. A couple of years ago, I adapted it to create a decadent Chocolate Chip Coffee Cake. Today, I’m thrilled to share another fantastic variation: this Peaches and Cream Coffee Cake! It’s truly the perfect way to utilize those fresh, juicy summer peaches that are so readily available right now, transforming them into a moist, tender cake topped with a delightful streusel and a luscious vanilla glaze.
The Magic of Fresh Peaches
When it comes to this recipe, fresh peaches are absolutely key. Their natural sweetness and vibrant acidity cut through the richness of the cake and streusel, creating a balanced and utterly delightful flavor profile. When selecting peaches, look for ones that are fragrant and yield slightly to gentle pressure. If they’re a little firm, you can ripen them on your counter for a day or two. For this recipe, you’ll want to peel and dice them. Peeling ensures a smooth texture in the cake, but if you prefer, leaving the skin on is also an option for added rustic charm and fiber. Just be sure to dice them into uniform pieces so they cook evenly and distribute beautifully throughout the batter.
Crafting the Perfect Streusel Topping
No coffee cake is complete without a glorious streusel topping, and this Peaches and Cream Coffee Cake is no exception. Our streusel features a generous blend of light brown sugar, flour, and a significant amount of cinnamon, all brought together with cold butter. The secret to a perfect streusel lies in achieving that “coarse sand” texture. This means combining the ingredients with your fingertips until the butter is incorporated, but still in small, pea-sized pieces. This ensures that as the cake bakes, the streusel becomes wonderfully crumbly and crunchy, providing a delightful textural contrast to the soft cake below. The warmth of the cinnamon perfectly complements the sweetness of the peaches, elevating every bite.
Choosing Your Baking Pan: Springform vs. Square
While I typically opt for an 8-inch square pan when baking coffee cake, for this Peaches and Cream version, I decided to use my springform pan. Both options work beautifully, so feel free to use whichever you have on hand. The main reason I chose the springform this time was to achieve that beautiful, elegant drip of glaze down the sides once the cake was cooled. It makes for a stunning presentation! However, if you don’t have a springform pan, don’t worry at all. A regular 8 or 9-inch square baking dish will work perfectly. Just make sure to grease and flour (or spray with non-stick spray) your pan thoroughly to prevent sticking, no matter which type you choose.
The Finishing Touch: A Simple Vanilla Glaze
The final element that brings this Peaches and Cream Coffee Cake together is the simple yet incredibly effective vanilla glaze. Made with powdered sugar, a touch of milk, and a hint of vanilla extract, it adds an extra layer of sweetness and moisture. The glaze drizzles beautifully over the warm cake, seeping into the nooks and crannies of the streusel and adding a glossy finish. You can easily adjust the consistency of the glaze by adding milk gradually until it reaches your desired pourable thickness – a little thicker for a more opaque coating, or thinner for a delicate drizzle.
Serving Suggestions & Versatility
This Peaches and Cream Coffee Cake truly covers all the bases. Whether you’re searching for an elegant breakfast item to impress guests, a delightful addition to your weekend brunch spread, a comforting snack to enjoy with your afternoon coffee or tea, or even a luscious dessert after dinner, this recipe has you covered. It’s incredibly easy to prepare, making it a fantastic choice for any occasion. Serve it slightly warm for the best experience, allowing the flavors to meld beautifully. A scoop of vanilla bean ice cream or a dollop of whipped cream would also make it an even more decadent dessert!
Tips for the Best Peaches and Cream Coffee Cake
- Don’t Overmix: When combining the wet and dry ingredients for the cake batter, mix until just combined. Overmixing can lead to a tough cake.
- Cold Butter for Streusel: Ensure your butter for the streusel is cold and cut into small cubes. This helps create distinct crumbs rather than a paste.
- Even Peach Distribution: Gently fold the diced peaches into the batter to ensure they are evenly distributed throughout the cake.
- Check for Doneness: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached, but no wet batter.
- Cool Before Glazing: Allow the cake to cool for at least 10-15 minutes before applying the glaze. This prevents the glaze from melting completely and allows it to set beautifully.
- Storage: Store leftover coffee cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.
This Peaches and Cream Coffee Cake is more than just a recipe; it’s a celebration of summer’s bounty and a testament to the comforting power of homemade baking. It’s incredibly simple to assemble, yet yields impressive results every single time. So, grab those beautiful fresh peaches and get ready to create a truly unforgettable treat that everyone will adore. Enjoy the process, savor the aroma, and delight in every single crumbly, peachy, glazed bite!
Peaches and Cream Coffee Cake
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Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 3/4 cup milk
- 1 egg
- 1 1/2 cup peaches, peeled and diced
Streusel Topping
- 3/4 cup light brown sugar
- 1 cup flour
- 3 teaspoons cinnamon
- 4 Tablespoons butter, cut into small cubes
Glaze
- 1 cup powdered sugar
- 1 -2 Tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 375 degrees. Spray an 8-inch springform pan or square baking pan with non-stick spray. Set aside.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate 2-cup liquid measuring cup, combine the canola oil, milk, and egg. Add the wet ingredients to the dry flour mixture, mixing until just combined. Be careful not to overmix.
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Gently fold in the diced peaches until evenly distributed throughout the batter.
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In a small bowl, prepare the streusel topping: use your fingers to combine the flour, light brown sugar, cinnamon, and cold butter (cut into small cubes) until the mixture resembles coarse sand.
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Spread the cake batter evenly into the prepared pan. Sprinkle the streusel topping uniformly over the top of the cake batter.
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Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
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Remove the coffee cake from the oven and let it cool in the pan. If using a springform pan, after 10-15 minutes, carefully run a knife around the edge and remove the ring. Continue cooling on a wire rack.
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Meanwhile, prepare the glaze by mixing the powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract together in a small bowl until you achieve your desired smooth consistency.
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Drizzle the prepared glaze generously over the cooled coffee cake just before serving. Slice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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