Peach Coffee Cake

Peaches are a fruit that screams summer and refreshing desserts. This delicious, buttery, and flavorful Peach Coffee Cake is one of the desserts/ treats you want to save the recipe for!

About Peach Coffee Cake

• This cake comes together quickly; you can make it with only a hand whisk and no stand mixer.
• I call this Peach Coffee Cake a coffee cake because it pairs perfectly with a cup of coffee or tea! Yay to that dessert time after a family dinner.
• This recipe uses essential but flavourful ingredients, such as butter, lemon juice, zest, and fresh peaches.
• This cake uses both butter and oil. Butter adds a lot of flavour, and oil keeps it moist longer.
• We also need sour cream, a crucial ingredient whose acidity produces a tender and fluffy crumb.

• As Peach Coffee Cake suggests, this cake contains many fresh Peaches for the batter and the top.
• I recommend making this cake in a spring-form pan to preserve that gorgeous peach effect look. However, you can use a regular 8-inch cake pan.
• You should ensure you use lemon juice and zest in this cake. It is unbelievable how fragrant fresh lemons are, so we use both zest and juice if they are fresh.

How To Make This Cake

• Start by washing and preparing the peaches, peeled or not. I did not peel them as I liked the extra texture. We need about three large fresh peaches to slice thinly. We also need about 10 slices for the top.
• Zest and juice the lemon. Massage the sugar with the lemon zest in a large bowl to release its oil and aroma.
• Mix well with the eggs, melted butter, oil, sour cream, vanilla extract, and lemon juice in the same bowl.
• Whisk the all-purpose flour, baking powder, and salt in a separate bowl, add this mixture to the first bowl, and gently mix until no dry ingredients remain. Do Not Overmix.

• Grease the bottom of an 8-inch pan with butter or oil and line it with parchment paper.
• Spoon half the batter into the pan and smooth it out with a spatula.
• Add one tablespoon of light brown sugar and one teaspoon of cinnamon to the sliced peaches, not including the ones you reserved for the top. Mix well to ensure all peaches are coated with brown sugar and cinnamon. It is important to do this before adding the peaches to the batter. Do not do this beforehand, as this releases the peach juice and makes the cake soggy.
• Arrange the sliced peaches over the batter and gently press them, avoiding letting the peaches touch the sides of the pan.
• Spoon the remaining batter over the peaches and smooth out the top.
• Preheat the oven to 350F, and bake the cake for 30 minutes. After 30 minutes, arrange the reserved peaches on top of the cake and bake for another 15-20 minutes. This will prevent the top peaches from browning and burning.
• Let the cake cool for 15 minutes, then run a knife around its edges to release it from the pan. Sprinkle the top with powdered sugar if you like.

See more recipes here:

Applesauce Pecan Coffee Cake,

Strawberry Coffee Cake,

Rhubarb Strawberry Coffee Cake,

Blueberry Orange Coffee Cake

📖 Recipe