This gorgeous peach crumb coffee cake is made with fresh peaches on top of a moist, buttermilk cake batter and topped with a buttery crumb topping. I am loving it right now as part of a weekend brunch menu, and then perhaps enjoying a second slice later in the day with iced coffee!
After turning 16 pounds of the 25-pound box of peaches I bought last week into the most delicious old-fashioned peach jam, I decided we needed to celebrate with some cake. We did spend 3 ½ hours on our feet slaving over a hot stove, after all! And besides that, I had 9 pounds of peaches that I still needed to put to good use! So the recipe testing began, and voila! Today I'm sharing this Peach Crumb Coffee Cake with you. Please don't tell me you are over summer peaches yet and only want to make pumpkin spice things...I don't know if we can be friends.
Haha just kidding! But in all seriousness, I will be cooking with peaches for as long as I possibly can, and you won't see any fall recipes here until after Labor Day! My taste palate runs on a seasonal schedule, and I just can't seem to force fall until the weather dips into the 70's!
- It all starts with the pan - when I make a coffee cake, I like to make it in a springform pan, like you would use to bake a cheesecake. I know that sounds strange, but I love how you can remove the sides from the pan to reveal the beautiful crust on the outside! It definitely makes for a very pretty presentation. But if you don't have this type of pan, any 9'' cake pan will work - square or circle. I've also made this in a deep dish pie pan, and that was pretty as well!
- The yellow cake batter on the bottom is made moist and tender with buttermilk. If you don't have any on hand, add two teaspoons of white vinegar to ½ cup of regular milk and let it sit while coming to room temperature. You could also use ¼ cup sour cream + ¼ cup of water OR ¼ cup Greek yogurt + ¼ cup of water as substitutes.
- Make sure your cold products are at room temperature. This would include the butter, buttermilk, and the egg. I'd suggest sitting them out on the counter 1 hour before you'd like to make your cake. The purpose of this is so that your ingredients incorporate more smoothly and easily, which decreases the chance that you will overmix and ensure your cake will be light and fluffy!
- I choose not to peel the peaches for this recipe - let's keep things easy! Plus, I think the skins are so pretty...
- Keep your crumb topping cold. Similar to how you'd approach a pie crust! The butter needs to be very cold when you smush it into the flour, and then the mixture should be chilled until you sprinkle it on top of the cake. This well helps the "crumbs" retain their shape while baking and yield crisp, buttery bits on the top of the cake.
Are you ready to get baking? Good! I'm so excited for you to try this cake. Once you get the chance to make the Peach Crumb Coffee Cake, please let me know how it turns out for you! Leave a comment and rate the recipe below.
This will help me with the creation of future recipes!
I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards.
If you love peaches as much as I do, then I think you'll find the recipes below to be just peachy!
Sorry...I had to.
- Old-fashioned peach jam
- Pecan Butter and Peach Jam Crumble Bars
- Peach BBQ Chicken Kabobs
- Cubed Watermelon, Peach and Feta Salad
- Peach Bellini Pie
- Peach Bourbon BBQ Sauce
- Peach BBQ Chicken Pizza
Peach Crumb Coffee Cake
For the crumble:
- ⅓ c flour
- ⅓ c brown sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter cut into cubes
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter softened to room temperature, plus more for greasing the pan
- ¾ cup granulated sugar
- 1 large egg at room temperature
- ½ cup buttermilk at room temperature
- 1 teaspoon vanilla extract
- 3 medium peaches pitted and sliced into ½’’ wedges
- Preheat oven to 350℉. Lightly grease a 9’’ springform pan with butter (or use any 9’’ cake pan, square pan or pie dish). Set aside.
For the crumb topping:
- In a medium bowl, combine the flour, brown sugar, salt and cinnamon by stirring with a spoon. Add the butter chunks, and use your hands to “smush” the butter into the flour mixture until it resembles coarse sand. Place the crumb topping in the fridge until ready to use.
For the cake:
- In a large bowl, combine the butter and sugar with a hand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, buttermilk, and vanilla and mix until well incorporated, about a minute. Add the flour mixture and mix on low speed until just combined, scraping the sides of the bowl down as needed. Be careful not to overmix.
- Scrape the batter into the prepared baking pan and smooth the top into an even layer. Place the peach slices in circles on the top of the batter. Sprinkle the reserved crumb mixture on top of the peaches.
- Place the cake in the oven and bake for 50-60 minutes or until a toothpick inserted into part of the cake in the center comes out clean (be careful not to place the toothpick inside of a peach). Remove the cake from oven and let cool on a wire rack for 15-20 minutes before slicing. If using a cheesecake pan, let the cake cool for 20 minutes, run a knife along the outer rim, then carefully remove the ring. Serve the cake warm or at room temperature.
- Leftovers will keep in the fridge for up to 5 days. Reheat slices of cake in a 350℉ oven for 8 minutes.
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