Description
A moist and fluffy coffee cake packed with juicy peaches and a cinnamon streusel topping. This nostalgic summer dessert balances sweetness and tang, perfect for breakfast or snacks.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups diced peaches (fresh, canned, or frozen)
— Streusel Topping —
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter, cubed
— Optional Glaze —
1/2 cup powdered sugar
1-2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking pan.
In a bowl, mix streusel ingredients: combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Chill while preparing batter.
Whisk together dry ingredients: flour, baking powder, baking soda, and salt in a bowl.
Beat softened butter with granulated and brown sugar until light and fluffy.
Add eggs one at a time, mixing fully after each. Stir in vanilla and sour cream.
Alternate adding dry ingredients and peaches to the wet mixture, folding gently after each addition.
Transfer batter to the prepared pan. Top with streusel and bake for 30-35 minutes.
For glaze (optional): Whisk powdered sugar with milk and vanilla. Frost warm cake after cooling slightly.
Notes
Use thawed or drained canned peaches for best results.
Chill the streusel before adding to prevent melting.
Store in an airtight container at room temperature for up to 2 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American