This Fresh Peach Coffee Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with your morning coffee or save it for dessert, it will be hard to eat just one slice.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 28-inch cakes
Ingredients
½cupsugar
1cupunbleached all-purpose flour
8tablespoonsbuttersoftened
1teaspoonground cinnamon
pinchof salt
8tablespoonsbuttersoftened
1cupsugar
2large eggsroom temperature
1cupwhole milk plain yogurtroom temperature
1teaspoonvanilla extract
2cupsunbleached all purpose flour
1teaspoonground cinnamon
pinchof ground nutmeg
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
2 ½cupsfreshripe but firm, peaches, peeled and diced (about 3 medium peaches)
Instructions
Preheat oven to 350°F. Lightly grease two 8-inch round pans, or one 9×13 pan.
Prepare streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt.
With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.
Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy.
Add eggs, being careful to beat after the addition of each egg.
Beat in yogurt and vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the peaches into the batter.
Pour into prepared pan(s) and spread evenly.
Top with streusel until batter is completely covered.
Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.
Cool for at least 15 minutes before cutting and serving.