A deliciously moist coffee cake that’s loaded with sweet peaches and topped with the most amazing cinnamon sugar streusel that will knock your flip-flops off!
A peach a day keeps the winter away, right?! 😉 Or at least that’s what I’m telling myself right now as I enjoy juicy peach after juicy peach every single day! I love peaches and wish they were as sweet and juicy year-round as they are right now.
As the end of summer approaches and peach season comes to an end, you better believe I’ll be freezing lots of them so I can bake and make smoothies with them year round. And I guarantee I’ll be baking this peach coffee cake frequently! It’s irresistible!
Amazingly moist and slightly sweet coffee cake that’s loaded with juicy peaches and topped with an incredible cinnamon sugar streusel that’s so scrumptious, it will leave you speechless.
Easy to mix together and although it takes a while to bake, your house will smell incredible and it’s yumminess so worth the wait…
Enjoy!
~Maegan
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups Gold Medal ® all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2-1/2 cups chopped fresh peaches
- Streusel:
- 4 tablespoons butter, melted
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ⅔ cup Gold Medal ® all-purpose flour
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Lightly grease and flour a round springform pan and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, sour cream and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add the flour mixture to the mixer and beat on low speed until combined. Stir in 2 cups of the chopped peaches. Spread batter evenly into prepared springform pan. Sprinkle with remaining ½ cup chopped peaches.
- In a medium bowl, stir all the streusel ingredients together with a fork until a crumbly mixture forms. Sprinkle over cake batter.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely before removing the sides of the springform pan and serving.
Your coffee cake looks SO moist!
Thanks Christine! It’s so moist and marvelous!
Hi
How do you prepare and freeze fresh peaches. Also, do you freeze them in slices or dice them up.
Hi Jackie! I peal them and then slice some and chop some (so I have both to bake with). Then I toss them in some sugar or fresh fruit preserver before placing them in a freezer-safe baggie and putting them in the freezer. Hope this helps!
Great baking, I wonder why this cake is named as Coffee cake instead of simple Peach Cake. I understand that if eaten with Coffee it will make a great combination but naming it Coffee Cake restrict it as only taken with Coffee> Anyway the Cake is Stupendous.
This is a great cake! Though I did reduce the sugar quite a bit, I think 2-1/2 cups for a cake is way too much (I tend to go for a ratio of sugar to flour of 1:2 instead of 1:1). I put in 1/3 cup of each (granulated and dark brown) in the cake. I also doubled the streusel topping (mmm… streusel) but reduced the sugar by half… so only 1/4 cup of each granulated and dark brown, but 1 stick of butter and 6 oz flour. And I used coconut sugar in place of white. It turned out really well! And it’s plenty sweet for me and my family!