White Peach Coffee Cake

Easy White Peach Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, studded with Summer's best stone fruit!

Peaches this time of year are irresistible. We buy them in bulk and enjoy their juiciness daily. However, sometimes the heat gets to them first making our stock a bit more ripe sooner than we thought. This is when I decide to bake with them. After all, pure sun ripened fruit always tastes best fresh and pure.

After making peach jam and peach butter, I still had a ton fruit to use. My family loves waking up to something cooking on the weekend, so I decided to grace them with the perfect White Peach Coffee Cake.

With a delicious peach studded cake base and the perfect brown sugar crumble topping, this cake was a sure win on a Sunday morning!

I kind of have a thing for putting fruit in cakes, like in this Easy Apricot Cake and Quick Rhubarb Cake. My husband grew up on simple cakes like these and has passed his love on them onto me. They are all so simple to make and really highlight the fruit.

If you have some extra fruit laying around, I urge you to try this recipe or one of the recipes linked above. The white peaches can be substituted for any stone fruit. In fact, the next item on my list to make is a cherry coffee cake with almond glaze!!! My mouth is watering just thinking about it.

Enjoy!

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White Peach Coffee Cake

Prep Time

25 mins

Cook Time

55 mins

Total Time

1 hr 20 mins

 

Easy Peach Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, studded with Summer's best stone fruit! 

Author: Jackie

Ingredients

Cake-

• ¾ cup butter softened
• 1 ½ cups granulated sugar
• ⅓ cup brown sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• ¾ cup sour cream or plain yogurt
• 1 ¼ cups milk
• 3 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ¼ cups milk

Filling-

• 1 cup peaches peeled and diced
• 2 teaspoons cinnamon
• ⅓ cup brown sugar

Topping-

• ¼ cup all-purpose flour
• ⅓ cup white sugar
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup butter cold

Instructions

1. Preheat oven to 350 degrees F . Grease and flour a 9x13 inch pan or two 9 inch round pan. To Make the streusel topping, combine flour, sugars and cinnamon.
2. Cut in butter until mixture resembles coarse crumbs. Set aside.
3. Fold together diced peaches, cinnamon and brown sugar. Set aside.
4. To make the cake, beat together butter and sugars until soft and fluffy, stir in vanilla.
5. Add eggs, one at a time, incorporating fully before each addition.
6. Stir yogurt into the batter.
7. In a separate bowl, combine flour, baking powder, and salt.
8. Whisk flour mixture into the batter, until just combined.
9. Finally, stir in milk.
10. Pour half of the batter into the greased pan.
11. Layer with the diced peaches, then pour the final layer of batter over the peaches.
12. Top with Streusel topping.
13. Bake cake(s) for 50-55 minutes or until a knife is inserted and comes out clean.
14. Serve warm and top with simple vanilla glaze if desired.