Imagine waking up to the most heavenly aroma of fresh peaches, warm cinnamon, and freshly baked cake wafting through your kitchen. This Homemade Peach Coffee Cake isn't just a recipe—it's a morning transformation that will turn ordinary breakfasts into extraordinary culinary experiences. Packed with juicy peaches, a tender crumb, and a delectable cinnamon-sugar topping, this cake is about to become your new weekend breakfast obsession that will have your family begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 9 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups diced peaches
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar for topping
- 1/2 teaspoon cinnamon for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Gently fold in diced peaches, ensuring they are evenly distributed throughout the batter.
- For the topping, mix brown sugar and cinnamon in a small bowl.
- Pour the batter into the prepared baking pan and sprinkle the brown sugar-cinnamon mixture evenly over the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes before slicing and serving.
- Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Use ripe but firm peaches for the best texture and flavor. Overly soft peaches can make your cake soggy.
- Make sure your butter is truly softened (but not melted) to ensure proper creaming with sugar, which creates a lighter cake texture.
- Don't overmix the batter! Mix just until ingredients are combined to keep the cake tender and prevent a tough texture.
- For extra moisture, you can substitute some milk with sour cream or Greek yogurt.
- To prevent peaches from sinking, toss them lightly in a bit of flour before folding into the batter.
- Let the cake cool slightly before cutting to help it set and make slicing easier.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
