Peach Coffee Cake

Fresh, frozen, or canned peaches all work beautifully in this classic coffee cake loaded with juicy fruit and a buttery crumb topping. It's the kind of all-time favorite that feels just right for breakfast, tea time, or a simple dessert. One bite and it'll be on repeat all summer long.

Prep Time10

Cook Time45

Total Time55

Servings: Servings

Author: Carlee

Ingredients

Cake

¼ cup butter softened
½ cup granulated sugar
1 large egg
¾ cup milk
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon salt
2 cups peaches chopped

Topping

¾ cup granulated sugar
4 Tablespoons all purpose flour
2 Tablespoons butter

Instructions

Preheat oven to 350° F and grease a 9" pan. (I used my cast iron skillet, but a 9-inch cake pan would work as well.)
Mix together ¼ cup butter and ½ cup granulated sugar.
Add 1 large egg and mix until smooth.
Pour in ¾ cup milk and 1 teaspoon vanilla extract and combine.
In a separate bowl, mix together 2 cups all purpose flour, ½ teaspoon salt and 2 teaspoon baking powder. Fold into wet ingredients until incorporated.
Spread into greased pan. Top with 2 cups peaches and press lightly into batter.
Mix ¾ cup granulated sugar, 4 Tablespoons all purpose flour, and 2 Tablespoons butter in a small bowl until coarse and crumbly. Sprinkle over top of peaches.
Bake at 350°F for 40-45 minutes. The sugar should form a crust and the cake should be cooked through.
Cool slightly before cutting and serving. Can be served warm or at room temperature.

Notes

Keep any leftover coffee cake covered on the counter. It will stay good at room temperature for up to 3-4 days.
You can also freeze extra slices for longer storage.
This cake is delicious served slightly warm. Serve it fresh or stick it in the microwave for a few seconds to rewarm it.

Nutrition

Tried this recipe?Please consider rating it and saving on Pinterest for later!