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Peach Coffee Cake – Barefeet in the Kitchen

Peach Coffee Cake - Barefeet in the Kitchen


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??

coffee cake on blue plate with peaches

Peach Coffee Cake

I am at a loss to describe just how awesome this coffee cake actually is. I’ve made it three times now and each time it has disappeared lightning fast both with friends and with family.

I simply can’t get enough of the fresh sweet peaches when they’re at their best in the summertime. I look forward to making homemade peach jam and friends look forward to receiving it too.

For something a little unexpected, this Peach Habanero Jam is the ultimate balance of sweet and spicy and it’s an awesome addition to your next cheeseboard.

This peach-filled coffee cake recipe is inspired by and adapted from my often made and very much beloved Blueberry Coffee Cake.

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 

peach coffeecake stacked on plate

Peach Coffee Cake Recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 44-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
coffee cake in square pan with peaches

Gluten-Free Coffee Cake

I’m always excited when I can share a new favorite recipe with family and friends who avoid gluten. You can check out more of my Gluten Free Dessert Recipes here!

I’m thrilled to tell you that the gluten-free variation of this cake is every single bit as delicious as the traditional one. The conversion is super easy and results in a cake that everyone enjoys.

Peach coffeecake on antique blue plate

If you are fortunate enough to find yourself with an abundance of peaches on hand, you’ll want to try a few more of our favorite peach recipes.

This Southern Peach Cobbler is filled with fresh juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Creamy vanilla ice cream filled with chunks of peach cobbler turned out to be everything I’d imagined. With chunks of cinnamon crust and syrupy peaches in every bite, this ice cream is irresistible.

Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of brown sugar and oats to form two layers of chewy sweet crust on this Peach Oatmeal Crunch.

Fresh peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette. This was the first galette I made (almost ten years ago now) and I loved it from the first bite. A galette is lighter than a pie, not at all heavy with fruit or overly sweet with sugar.

Lightly sprinkled with cinnamon and topped with caramelized peaches, this Summer Pound Cake is a spectacular way to show off the best of the summer’s fresh peaches.

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Servings: 12

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* Gluten-Free Cake Alternative

** Gluten-Free Topping Alternative

  • 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.

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 

Calories: 318kcal · Carbohydrates: 45g · Protein: 3g · Fat: 14g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.5g · Cholesterol: 63mg · Sodium: 112mg · Potassium: 109mg · Fiber: 1g · Sugar: 31g · Vitamin A: 536IU · Vitamin C: 1mg · Calcium: 39mg · Iron: 1mg

peaches next to stacked coffeecake



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