Description
This peach coffee cake is a delicious blend of buttery cake, juicy peaches, and a cinnamon streusel topping—like peach cobbler for breakfast! Perfect for holidays or brunch with a crowd, this easy, make-ahead treat is always a hit. Vegetarian.
Ingredients
Streusel topping
- 120 grams brown sugar (⅔ loosely packed cup)
- 90 grams flour (3/4 cup)
- 11 grams ground cinnamon (1 ½ Tablespoons)
- 98 grams unsalted butter, softened to room temperature (about 7 Tablespoons)
Peach layer
- 570 grams fresh peaches, peeled, pitted, and sliced (20 ounces - 2-3 medium)
- 12 grams corn starch (4 teaspoons)
- 25 grams sugar (2 Tablespoons)
- 7 grams cinnamon (1 Tablespoon)
Coffee cake batter
- 18 Tablespoons cold unsalted butter (2 ¼ sticks)
- 400 grams all purpose flour (3 1/3 cup)
- 201 grams sugar (1 cup)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- ¼ teaspoon salt
- 28 grams Greek yogurt (2 Tablespoons)
- 1 egg, beaten
- 30 grams apple cider vinegar (2 Tablespoons)
- 227 grams milk (1 cup)
Instructions
Prepare streusel topping - This can be done in advance (see post notes for more info.)
- Add softened butter, flour, brown sugar, and cinnamon to a mixing bowl.
- Mix with a fork or pastry cutter until all ingredients are thoroughly combined.
- Set aside.
Prepare peaches - This can be done up to 3 days in advance.
- Stir together peeled, sliced, fresh peaches, cornstarch, sugar, and cinnamon in a saucepan.
- Heat over medium-low heat until the mixture thickens, 4-8 minutes.
- Set aside.
Prepare batter
- Heat oven to 350 °F.
- Prepare (grease and flour) a 13 x 9 inch baking dish.
- Cut the butter into smaller cubes, about 1 inch x 1 inch
- In the bowl of a Cuisinart stir together flour and sugar.
- Add the cold cubed butter to the bowl and pulse until the mixture resembles small peas. This should only take a few pulses. Work quickly so the butter stays cold! Don’t over pulse and don’t leave running steady as it will over mix the butter into the flour.
- Transfer the flour-butter mixture to a large mixing bowl.
- Stir in the baking powder, baking soda and salt.
If prepping in advance for a morning of bake, make to this point and store in the fridge (in an airtight container) until ready to bake. Then remove from fridge and continue with remaining instructions.
- In a large measuring cup or small mixing bowl, combine the Greek yogurt, egg, apple cider vinegar, and milk. Whisk until completely combined.
- Add the milk mixture to the flour-butter mixture and stir just until combined. NOTE: This will be a 'rough' batter and not smooth so be careful not to over mix.
Assemble the coffee cake and bake
- Evenly spread 2/3 of the batter in the prepared 13 x 9 baking dish. An offset spatula makes this step easier. NOTE: It will be a very thin layer, but you want the entire bottom covered.
- Top batter with the peach mixture and spread out evenly.
- Add small scoops of the remaining batter over the peaches and spread each small scoop across the top, kind of like connecting the dots as you spread the batter from one scoop to the other.
- Top with the prepared streusel, breaking up the crumble topping as you go, so the pieces are more uniform in size and cover the entire top of the coffee cake.
- Bake at 350°F for 35-40 minutes or until cake is bake through.
Notes
Flour is the most unreliable ingredient to measure by weight, so, if you have a kitchen scale, please use it! Measuring flour by volume (in cups) is notoriously unreliable. No scale? Use the scoop and level method for best results.
Substitutions and additions. Add some toasted, chopped nuts (walnuts or pecans) to the crumb topping. Drizzle a quick cinnamon glaze or sprinkle powdered sugar over the top before serving. Use berries, pears, or apples in place of the peaches.
Keep the butter in the streusel topping soft, but not melted. For best results, use a fork, not your hands, to mix. The warmth from your hands can cause the butter to melt, affecting the final texture of the streusel. If it starts to soften too much, chill it in the refrigerator for a few minutes to firm it up before continuing.
We prefer fresh peaches but you can also use frozen or canned peaches. Put frozen peaches straight into the pan, cook at a lower heat until they are thawed - it will take longer to cook the peaches. If using canned peaches, drain them before adding to the pan. Try to find peaches packed in their own juice versus those with added sugar. If the peaches are extra sweet, you may want to decrease the sugar in the filling.
What kind of pan should I use? We made this in a 13" x 9" glass baking dish so there would be enough for a crowd. Cut the size pieces you desire, anywhere from 15-30 pieces (15 large pieces, 24 medium pieces, or 30 small pieces.)
Reminder: Do not place a cold glass or ceramic dish into a hot oven. The temperature difference can cause the dish to break.
To prep ahead of time and bake in the morning:
Prepare the streusel and peach filling up to 3 days in advance and store in an airtight container in the fridge.
Cut the butter into the dry ingredients, add leavening agents and salt, and store in an airtight container up to 2 days in the fridge. When ready to bake, continue with instructions above (adding wet to dry ingredients and layering coffee cake).
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 256
- Sugar: 16.9 g
- Sodium: 74.9 mg
- Fat: 12.5 g
- Carbohydrates: 33.9 g
- Protein: 3.2 g
- Cholesterol: 39.8 mg
