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 Coffee 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.
What do I need to make peach coffee cake?
Here’s a quick reference check list of the ingredients you’ll need to make coffee cake:
- Coconut oil – you can also use vegetable oil, but unflavored coconut oil is a much healthier option.
- Granulated sugar – to reduce the refined sugar you can also use a granular monk fruit sweetener, like Whole Earth, which I use in many muffin and bread recipes. It bakes very well.
- Egg – a large egg, ideally at room temperature.
- Greek yogurt – you could also use vanilla yogurt. Yogurt helps create a wonderfully moist cake batter.
- Vanilla extract – you could also use almond extract which would pair well with the peaches.
- All purpose flour – You could also use a gluten-free flour, like King Arthur. I have not tested this recipe with coconut or almond flour. This will create a much more dense batter.
- Baking powder – don’t leave this ingredient out. It acts as the primary leavening and will help the cake rise.
- Salt – salt is important to the flavor of the batter. Don’t omit completely.
- Peaches – fresh, frozen or canned peaches are all good options for this coffee cake. If using frozen, make sure they are thawed before adding to the batter.
- Brown sugar – ideally light brown sugar works best for a crumble topping.
- Flour – all purpose will work the best.
- Cinnamon – cinnamon is optional for a crumb topping, but adds a fantastic flavor.
- Butter – melted butter will create an ideal texture for your crumb topping.
- Powdered Sugar – an essential ingredient for any glaze or frosting.
- Milk – you could also use half and half or cream for making a glaze.
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.
How do you make peach coffee cake?
- Start by combining the wet and dry ingredients together in separate bowls. Wet ingredients: oil, sugar, egg, yogurt and vanilla in one bowl. In the other bowl, flour, baking powder and salt in the other.
- Gradually add the dry ingredients to the wet ingredients using a whisk. Once all are combined, the batter will be smooth and thick. Fold in the diced peaches to the batter using a rubber scraper.
- Evenly spread the batter in a baking dish or pan.
- Make the crumb topping by combining the flour, brown sugar, cinnamon and melted butter. Mix together with a fork. Consistency should be crumbly and gravel-like. Sprinkle over the batter.
- Bake the coffee cake at 400 degrees for 33-35 minutes. Remove from oven and let cool for 10-15 minutes before drizzling with the glaze.
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 or cream. 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.
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. If using frozen peaches, thaw before adding to the batter.
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 drink recipes that would go perfectly with this peach crumb cake:
- Ginger Peach Iced Tea
- Peach Margarita
- Frozen Raspberry Peach Bellini
- Raspberry Mint Iced Tea
- Vanilla Bean Iced Coffee
- Cinnamon Mocha Iced Coffee at Real Housemoms
- Ginger Peach Moscow Mule
If you loved this delicious peach coffee cake recipe, check out some of my other breakfast treats:
- Cranberry Coffee Cake
- Healthy Peach Muffins
- Lemon Blueberry Coffee Cake
- Strawberry Coffee Cake
- Peach Crisp
- Pumpkin Crumb Cake
- Peach Overnight Oats
- Blueberry Cream Cheese Breakfast Braid
- Healthy Blueberry Pancakes
- Lemon Blueberry Scones
- 3/4 c. granular sugar
- 2/3 c. plain Greek yogurt
- 1/2 c. vegetable oil, or unflavored coconut oil
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. peaches, peeled and diced
- 1/3 c. flour
- 1/3 c. light brown sugar
- 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. Lightly spray an 8x8" baking dish or pan with non-stick baking spray. Set aside.
- With a hand or stand mixer, cream together the sugar, oil, egg yogurt and vanilla.
- In a separate bowl, combine the dry ingredients; flour, baking powder and salt. Whisk together to combine the ingredients well. Gradually add the dry ingredient mixture to the wet ingredients a few spoonful's at a time, stopping occasionally to scrape down the sides of the bowl. Batter will be thick, but smooth.
- Fold the diced peaches into the batter. Evenly spread the batter into the prepared baking dish/pan.
- Crumb topping: In a separate bowl, combine the flour, brown sugar and cinnamon with a fork. Add in the melted butter and combine to create a crumble, gravel-like texture. Sprinkle the crumble topping over the top of the coffee cake batter.
- Bake at 400 degrees for 33-35 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean and crumb-free, the cake is done.
- Remove from oven and let cool for 10-15 minutes. Mix together the glaze, by combining the powdered sugar and milk. Mixture will be slightly thick. Drizzle over the top of cake. Let glaze set for 10 minutes before slicing and serving.
Store any leftovers in air airtight container. Will keep covered for 2 days at room temperature. For best results, store in an airtight container in the refrigerator. Refrigerated, will keep for up to 5 days.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 27mgSodium: 244mgCarbohydrates: 49gFiber: 0gSugar: 44gProtein: 3g