Print

Easy Peach Coffee Cake Recipe with Tender Fruit Layers for Perfect Breakfast

peach coffee cake - featured image
Print Recipe

A tender and moist peach coffee cake with juicy fruit layers, perfect for breakfast or brunch. This easy recipe balances sweetness and fresh peach flavor with a buttery crumb.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (115g), softened
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (120ml)
  • 3 medium fresh peaches, peeled and thinly sliced
  • ¼ cup brown sugar (50g)
  • 1 teaspoon cinnamon
  • 3 tablespoons all-purpose flour (23g) for topping
  • 2 tablespoons cold butter for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Prepare the topping: In a small bowl, mix ¼ cup brown sugar, 3 tablespoons flour, and 1 teaspoon cinnamon. Cut in 2 tablespoons cold butter with a fork or pastry cutter until crumbly. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar: In a large bowl, beat softened butter with ¾ cup granulated sugar until pale and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating fully after each addition, then add 1 teaspoon vanilla extract.
  6. Alternate adding dry ingredients and sour cream: Add dry mix in three parts, alternating with sour cream in two parts, starting and ending with dry. Mix gently until just combined.
  7. Layer the cake and peaches: Spread half the batter evenly in the pan. Arrange a layer of thin peach slices over the batter (about 1/3 inch thick). Spread remaining batter over peaches, then top with remaining peach slices. Sprinkle the crumble topping evenly over everything.
  8. Bake for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan on a wire rack for at least 15 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Avoid overmixing the batter to keep the cake tender. Peel peaches for smoother layers but it’s optional. Pat peaches dry if very juicy to prevent sogginess. Let cake cool before slicing to avoid crumbling. For dairy-free, substitute butter with coconut oil and sour cream with coconut yogurt. Gluten-free option available by using a 1:1 gluten-free baking blend.

Nutrition

Keywords: peach coffee cake, breakfast cake, fruit coffee cake, easy peach cake, summer brunch, tender cake, moist coffee cake

Find it online: https://larameals.com/easy-peach-coffee-cake-recipe-with-tender-fruit-layers-for-perfect-breakfast/