In one of our recent family get-togethers, I decided to bake a peach cake with a crumble top. I love peaches, and I thought combining them into a cake would be perfect for the occasion. At the event, I sliced it up and served it only to realize I had not made enough. Actually, I made enough but it was so delicious that many of us took seconds. The soft, juicy peaches paired perfectly with the buttery crumble, creating a flavor explosion in every bite. Before I knew it, everyone was asking for the recipe. They couldn’t get enough of it! So, I promised to write it down and share it on the blog as soon as possible. It was such a hit that I knew I had to spread the joy and I hope you will try this cake too. I would love to hear your feedback.
Why make this peach cake
One might wonder why they should take the time to make a Peach Coffee Cake.
The answer is simple: it’s an easy and delicious dessert that can be enjoyed at any time of day. In the morning, it pairs perfectly with a cup of coffee, and in the evening, it can be served as a sweet treat after dinner. The juicy peaches meld together with the sugar in the cake batter to create a flavor explosion that’s sure to please even the pickiest eaters. Plus, making this cake is a great way to use up any excess peaches you may have on hand. Also, the recipe is very versatile. You may choose to skin or leave the skin on the peaches. Of course, I am using peaches but you could also use apricots, nectarines, plums, figs, or a combination of fruits. The cake itself is delicious on its own so while I highly recommend the crumble and the glaze – guess what? They both are optional.
Step-by-step: Peach cake recipe
Peaches
Score the peaches with an X on the bottom and place them in a pot with boiling water for just 3 to 5 minutes. Remove them and put them in cold water. Then, peel and chop the peaches discarding the seeds. Then, set the peach slices aside.Pro tip – Alternatively, you can use ripe peaches. You may or may not choose to keep the skin on. Poaching them just makes it easier to peel.
Crumble top
In a bowl, combine brown sugar, salt, and flour. Grate in the chilled butter – stir well. Place in the fridge to keep chilled.Pro tip – If you do not want to grate the butter, you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Cake batter
Preheat the oven at 350°F / 177°C / Gas Mark 4 Grease and line an 8 x 8-inch square cake pan. You can also use a 9-inch x 4-inch loaf pan or an 8-inch round cake pan.Pro tip – I like to let the parchment paper extend over the pan edges so I can pick the cake out easily for cutting. Dry ingredients – Combine flour with baking powder, baking soda, and salt – set aside.
In the bowl of an electric mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy. Add large eggs, one at a time. Followed by the vanilla extract. Next, add the flour mixture and buttermilk in three additions. Followed by the chopped peaches. Combine well but don’t overmix.Pro tip – Do not overmix once you add the fruit so the peaches do not sink to the bottom of the pan.
Pour the batter into the prepared baking pan. Use an offset spatula to spread evenly. Generously top with the prepared crumble mixture.Pro tip – The mixture must be cold when you sprinkle it over the cake. Otherwise, it will melt into the cake as soon as it starts to bake. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Then, remove from pan and cool completely.
Glaze (optional)
Combine powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled peach cake.Pro tip – The glaze must be cold. Otherwise, it will melt over the warm cake. Enjoy!
Plum Peach Jam Peach/Nectarine Cream Cheese Tart Nectarine Frangipane Tart Peach Crumble Pie Upside-Down Peach Cake Easy berry Peach Crumble
Frequently asked questions
the Peach Coffee Cake is a versatile dessert that is perfect for any occasion. With the right ingredients, tips and techniques, anyone can make the perfect Peach Coffee Cake that will leave their guests wanting more. Remember to experiment with different toppings and fillings to make the recipe your own. And don’t forget to share this recipe with your friends and family so they can enjoy this delicious dessert too! As the saying goes, “Life is uncertain. Eat dessert first.” So why not start with a slice of Peach Coffee Cake with Crumble Top and a glaze?
Fresh peaches are the best choice for optimal flavor and texture, but it’s important to choose ripe but firm peaches to ensure they hold up during baking. Look for peaches with a slightly golden yellow color and a slight give when gently pressed. Avoid peaches that are overly soft or have any bruises or blemishes. If fresh peaches are not available, canned or frozen peaches can be used as a substitute, but they must be drained well before using. It’s also important to note that canned or frozen peaches may not have the same flavor and texture as fresh peaches, so consider adding a bit of extra sugar or spices to enhance the flavor.
If your cake is too dry, try adding a bit more milk or sour cream to the batter. If it’s too moist, try reducing the amount of peach puree or increasing the baking time slightly. If your cake is not rising properly, make sure your baking powder and baking soda are not expired, and that you didn’t overmix the batter. And, if your cake is sticky and not coming out of the pan, make sure you greased the pan well and let the cake cool completely before trying to remove it.
No matter how you decide to serve your peach cake, it’s sure to be a hit. Thank you for sharing - Save for later
