Deliciously moist peach coffee cake recipe. Perfect with a cup of tea or coffee!
Hey! How was your weekend?
Mine was super hectic with lesson planning and other general school related stuff. Not that I'm complaining: I love being busy. But every once in a while, I feel like I need to wake up and smell the coffee cake.
And in my summer season nostalgia (already??), I am making a peach coffee cake.
Even though I bought cans and cans of pumpkin puree, I am not quite ready to use them (though I have no qualms about buying pumpkin flavoured things from coffee shops!). I am not quite done with the summer flavours.
So as a smooth transition into fall, I am baking up a comforting coffee cake that is busting with diced peaches. The best of both worlds really!
I probably shouldn't have baked such a huge cake this particular weekend. My boyfriend is gone for the week to this math conference in Germany, so I am here all alone with a very large coffee cake.
So it looks like I have all of my breakfasts and desserts ready for the next week! There is no such thing as too much cake.
And don't forget the streusel topping! My favourite part about coffee cakes is the streusel topping, and this one is just perfect. I just want to crumble it on top of everything: muffins, doughnuts, french toast... the possibilities are endless!
But for now, I have a weeks worth of cake to eat. I better get started now.
Peach Coffee Cake
What you'll need:
- 1/2 cup butter, softened
- 1 1/2 cups yellow (or brown) sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups peaches. diced
- 1/2 cup yellow (or brown) sugar
- 1/2 cup all-purpose flour
- 4 Tablespoons butter, softened
- 1 teaspoon ground cinnamon
- Preheat the oven to 350°F. Lightly spray a 9x13 inch baking pan and set aside.
- In a large bowl, beat together the 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Add in the eggs, sour cream and vanilla, and beat until fully combined.
- In a separate bowl, mix together the 2 cups flour, 1 1/2 teaspoons cinnamon, baking soda and salt. Slowly mix into the wet ingredients until fully incorporated. Fold in the peaches.
- Pour the mixture into the prepared baking pan.
- In a small bowl, mix together all of the topping ingredients. Sprinkle on top of the cake batter.
- Place the cake in the preheated oven, and bake for 30-40 minutes, or until a toothpick inserted in the centre comes out clean.