The BEST Peach Coffee Cake Recipe
Peaches, pecans and and delicious crumb topping come together in this amazingly moist, delicious peach coffee cake recipe! Perfect for a morning treat, or an afternoon snack, this peach crumb cake will be one of your absolute favorites!
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Moist and Delicious Peach Crumb Cake
Do you love peach coffee cake? You’ve come to the right place! This peach coffee cake recipe is not only easy to make, it is wonderfully moist and delicious, making it the perfect breakfast treat.
In this post we will go over the basics of making a coffee cake, frequently asked questions about peach crumb cake, and tips on making it taste flavorful and delicious.
Here’s the tips and tricks to making an amazing Peach Coffee Cake
What is the difference between cake and coffee cake?
While the actual cake (batter) for each of these is very similar, both cakes vary by how they are topped and when they are served.
- A traditional dessert cake is typically topped with a butter cream or cream cheese frosting. It is also served at the end of a meal (lunch or dinner) later in the day.
- A coffee cake is often baked with fruit(s) and or nuts into the batter/cake. It is also traditionally topped with a streusel crumble and/or a glaze. Coffee cake is most often served in the morning at breakfast or brunch.
Do you eat coffee cake for breakfast?
Yes. It is traditional to eat coffee cake for breakfast or brunch.
Does coffee cake have coffee in it?
No. Coffee cake does not traditionally have coffee in it. It is called coffee cake, as it is traditionally served with coffee at breakfast or brunch.
What is cake glaze made of?
A traditional cake glaze is made of just two ingredients; powdered (confectioners) sugar and milk. You can also add flavoring, like vanilla extract, almond extract, lemon extract or maple extract, depending on the flavors of your cake.
What can I use to glaze a cake?
To make the glaze for a cake, simply stir together the powdered sugar, milk and optional flavoring. The consistency should coat the back of the spoon, but still be thin enough to drizzle. Using a spoon, drizzle in lines over your cake.
Do you glaze a cake hot or cold?
Once your cake or coffee cake comes out of the oven, let it cool for 5-10 minutes. While still warm, drizzle the glaze over the cake. Unlike a traditional butter cream or cream cheese frosting, you do not need to let the cake cool to room temperature to glaze.
What is the easiest way to remove a cake from a pan?
Before adding the peach coffee cake batter to the pan, I recommend lining the pan with a piece of parchment paper. Not only will the cake lift easily out of the pan after baking, it will not stick and will slice easily.
How do you keep a coffee cake moist?
For this peach crumb cake recipe, I’ve added in Greek yogurt to keep the cake extra moist. You can also use sour cream instead of the yogurt.
Another way to ensure you coffee cake stays moist; don’t overbake. You will know your coffee cake is done baking by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free the cake is done baking.
What kind of peaches can I use for this peach crumb cake?
If fresh peaches are not available or are out of season, canned or frozen peaches can be used instead.
What do I serve peach coffee cake with?
The cake pairs wonderfully with a good cup of coffee or tea, and also make a great treat to take into work to share with co-workers.
Here are a few recipes that would go perfectly with this peach crumb cake:
Cinnamon Mocha Iced Coffee at Real Housemoms
If you loved this delicious peach coffee cake recipe, check out some of my other breakfast treats:
Here’s how this wonderfully moist and delicious Peach Crumb Cake comes together:
- 1/2 c. (1 stick) butter, room temperature
- 3/4 c. sugar
- 1 egg
- 1 (5.3 oz. container), plain or vanilla yogurt
- 1 tsp. vanilla extract
- 1 1/2 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1 c. peaches, peeled and cut into chunks
- 1/4 c. chopped pecans
- [b]Crumble Topping:[/b]
- 1/3 c. brown sugar
- 1/3 c. flour
- 1/2 tsp. cinnamon
- 1 1/2 Tbsp. butter, melted
- 1 1/2 c. powdered sugar
- 2 1/2 Tbsp. milk
- Preheat oven to 400 degrees. Line an 8x8" baking pan with parchment paper, leaving extra paper over the sides of the pan. Set aside.
- With a hand or stand mixer, cream together the room temperature butter and sugar. Add the egg and vanilla and beat again until smooth. Add the yogurt, and mix until completely combined.
- In a separate bowl, mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Batter will be thick. Lastly, fold in the peaches and pecans. Pour batter into the prepared pan and spread evenly.
- For the crumble topping, mix together the brown sugar, flour and cinnamon. Pour the melted butter over the mixture an stir together with a fork. Crumble over the top of the cake batter. Bake the cake for 33-35 minutes, or until a toothpick inserted comes out clean and crumb free. Let the cake cool for about 10 minutes after removing from the oven. Lift the cake out of the pan using the sides of the parchment paper.
- Glaze the cake: Mix together the powdered sugar and the milk. Stir together until creamy and lump-free. Drizzle over the warm cake. Let the glaze set. Slice into squares and serve. Store any leftovers in an airtight container.
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