Peach Coffee Cake
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
Ingredients
Cake
- ½ cup salted butter, softened
- 1 ½ cups brown sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 cups peaches, diced
Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- 4 tablespoon salted butter, softened
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13 inch baking pan and set aside.
- In a large bowl, beat together the ½ cup butter and 1 ½ 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 ½ 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.
Awh poor Cathleen stuck with a whooole cake to herself 😉 If anything it is an awesome excuse for having friends over for coffee 🙂
This sounds epic though! I love fruity bakes, and I have only once made a cake with peach in it - and come to think of that; it was lovely!
This could be a new alternative to banana bread that I just have to make 😀 Thanks for the recipe Cathleen. I hope you are having less of a hectic weekend this time around 🙂
I myself have moved in with my boyfriend which was stressful (next time a van will be hired!) but it's lovely to finally be sharing a flat 🙂 xx
Love everything about this... Especially that streusel topping!! 🙂
Sues
This looks fantastic. And I love that it makes a big pan because I am obsessed with coffee cake. I would totally have this with a huge mug of coffee.
Would love to bake with peaches... the cake looks amazing...
Yummy moist cake
That's my kind of cake..that buttery cinnamony topping is totally irresistible.
Oh wow! That's the sort of cake I want to just dig into the pan with a spoon. And yeah, streusel is awesome 🙂