Peach Coffee Cake
Coffee cake, but make it peach! Soft, buttery cake, juicy peaches, and plenty of golden crumble on top for the best peach coffee cake.
Servings: 12 servings
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 2 cups peeled and chopped peaches
For the crumb topping
- 1 ¼ cups all-purpose flour
- ¾ cup light brown sugar
- ½ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp almond extract
- 6 tbsp unsalted butter melted
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set aside.
- Make the crumb topping: In a bowl, combine the flour, brown sugar, baking powder, and salt. Whisk to combine. Add the almond extract and melted butter, and stir until it forms crumbly, irregular pieces. Set aside.1 ¼ cups all-purpose flour, ¾ cup light brown sugar, ½ tsp baking powder, ½ tsp kosher salt, ¼ tsp almond extract, 6 tbsp unsalted butter
- Mix the wet ingredients: In a large bowl, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Add the eggs and vanilla extract and mix well to incorporate. Then add the sour cream and mix.12 tbsp (1 ½ sticks) unsalted butter, ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 cup sour cream
- Add the dry ingredients: Add the flour, baking powder, salt, and cinnamon, and mix until incorporated. A few dry streaks are fine. Fold in the peaches.2 cups all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt, 2 cups peeled and chopped peaches, 1 ½ tsp ground cinnamon
- Assemble: Pour the batter into the prepared pan. Sprinkle the crumb mixture on top.
- Bake in the preheated 350°F oven until a toothpick inserted in the middle comes out clean, 50-60 minutes. Remove from the oven and cool in the pan for 1 hour before slicing and serving.
Nutrition
Serving: 1serving | Calories: 436kcal