Description
This Moist & Tender Peach Coffee Cake with Crumble Topping is a delightful dessert featuring juicy diced peaches folded into a tender batter, topped with a buttery cinnamon crumble, and finished with a sweet powdered sugar glaze. Perfect for breakfast or an afternoon treat, this cake combines the natural sweetness of peaches with a crunchy topping and smooth glaze for a balanced and comforting flavor experience.
Ingredients
Cake Batter
- 3/4 cup granular sugar
- 2/3 cup plain Greek yogurt
- 1/2 cup vegetable oil (or unflavored coconut oil)
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup peaches (peeled and diced)
Crumble Topping
- 1/3 cup flour
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 Tablespoon butter (melted)
Glaze
- 1 1/2 cup powdered sugar
- 2 1/2 Tablespoon milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400 degrees Fahrenheit. Lightly spray an 8×8″ baking dish or pan with non-stick baking spray and set aside to ensure the cake won’t stick during baking.
- Mix Wet Ingredients: Using a hand or stand mixer, cream together the sugar, vegetable oil, egg, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the dry mixture.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture a few spoonfuls at a time, mixing well and scraping down the sides of the bowl occasionally. The batter will be thick but smooth.
- Fold in Peaches: Gently fold the peeled and diced peaches into the batter, distributing them evenly without overmixing to maintain the peaches’ texture.
- Spread Batter in Pan: Evenly spread the batter into the prepared baking dish, ensuring an even layer for consistent baking.
- Prepare Crumble Topping: In a separate bowl, combine the flour, light brown sugar, and cinnamon using a fork. Add the melted butter and mix until the texture resembles coarse gravel or crumble.
- Top the Batter: Sprinkle the crumble topping evenly over the cake batter in the pan, covering the surface to provide a crunchy contrast to the moist cake.
- Bake the Cake: Bake at 400 degrees Fahrenheit for 33-35 minutes. Test for doneness by inserting a toothpick into the center; if it comes out clean and free of batter, the cake is ready.
- Cool the Cake: Remove the cake from the oven and allow it to cool for 10-15 minutes in the pan to let it set and be easier to glaze.
- Prepare and Apply Glaze: Mix together the powdered sugar and milk until a slightly thick glaze forms. Drizzle this glaze evenly over the cooled coffee cake.
- Set Glaze and Serve: Let the glaze set for 10 minutes before slicing and serving to ensure it firms up nicely and adds a sweet finish to the cake.
Notes
- You can substitute the peaches with other stone fruits like nectarines or plums for a different twist.
- Use unflavored coconut oil instead of vegetable oil for a subtle coconut flavor.
- Ensure peaches are peeled to maintain a smooth texture in the cake.
- The glaze can be adjusted for thickness by adding more milk to thin it or more powdered sugar to thicken.
- Storage: Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in the microwave for a warm treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American