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Peach Coffee Cake: A Summertime Delight

There’s something truly magical about the combination of ripe, juicy peaches and tender cake, especially when it’s topped with a crunchy streusel topping. This Peach Coffee Cake recipe is a delightful way to celebrate the flavors of summer in a sweet and satisfying treat. Whether you’re enjoying it for breakfast, brunch, or dessert, this coffee cake is sure to be a hit with family and friends. Plus, with its simple ingredients and easy preparation, it’s perfect for both novice and experienced bakers alike. So, let’s dive in and learn how to make this delicious Peach Coffee Cake!



For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 peaches, peeled, pitted, and sliced

For the Streusel Topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup old-fashioned oats
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter, softened


  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Prepare the Streusel: In a small bowl, combine the flour, brown sugar, oats, and cinnamon for the streusel topping. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Add Eggs and Sour Cream: Beat in the eggs, one at a time, until fully incorporated. Then, mix in the sour cream and vanilla extract until smooth.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  7. Layer Batter and Peaches: Spread half of the batter into the prepared cake pan. Arrange half of the sliced peaches over the batter. Repeat with the remaining batter and peaches.
  8. Top with Streusel: Sprinkle the streusel topping evenly over the top of the cake batter and peaches.
  9. Bake: Place the cake pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  10. Cool and Serve: Allow the Peach Coffee Cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Cook Notes and Variations:

  • Fresh vs. Canned Peaches: While fresh peaches are ideal for this recipe, you can also use canned peaches in a pinch. Just make sure to drain them well before slicing and layering onto the cake.
  • Storing Leftovers: Store any leftover Peach Coffee Cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for longer storage.
  • Adding Nuts: For extra crunch and flavor, consider adding chopped pecans or almonds to the streusel topping.
  • Glaze: For an added touch of sweetness, drizzle a simple glaze made from powdered sugar and milk over the cooled cake before serving.

Frequently Asked Questions (FAQs):

1. Can I use frozen peaches instead of fresh?

  • Yes, you can use frozen peaches if fresh ones are not available. Thaw them before using and pat them dry to remove excess moisture.

2. Can I make this coffee cake ahead of time?

  • Absolutely! This Peach Coffee Cake actually tastes even better the next day as the flavors have had time to meld together.

3. Can I use yogurt instead of sour cream?

  • Yes, plain Greek yogurt can be substituted for sour cream in this recipe. It will yield a similarly moist and tender crumb.

4. Is this recipe suitable for a keto diet?

  • Unfortunately, this Peach Coffee Cake is not suitable for a keto diet due to its use of all-purpose flour and sugar. However, you may be able to adapt it using keto-friendly alternatives such as almond flour and erythritol.

5. Can I make muffins instead of a cake?

  • Yes, you can easily adapt this recipe to make Peach Coffee Cake muffins. Simply divide the batter evenly among lined muffin tins and adjust the baking time accordingly.

In conclusion, this Peach Coffee Cake is a delightful way to enjoy the flavors of summer in a sweet and satisfying treat. With its tender cake base, juicy slices of peach, and crunchy streusel topping, it’s sure to become a new favorite in your recipe repertoire. Whether you’re serving it for breakfast, brunch, or dessert, this coffee cake is sure to impress. So why not give it a try and savor the taste of summer with every bite?