Easy Fresh Peach Coffee Cake with Streusel Topping – One-Bowl Wonder 🍑

Name: Coffee cake
Yield: 8 servings
Ingredients: ⅓ cup light brown sugar; ⅓ cup flour; 2 tsp cinnamon; pinch of kosher salt; 3 tbsp butter, at room temp; 1 ⅓ cups sugar; ½ cup butter (1 stick), at room temp; 2 ½ tsp baking powder; ½ tsp kosher salt, heaping (half as much if using fine table salt); 2 tsp vanilla; 2 eggs, at room temp; 1 ¾ cups flour; 1 cup plus 1 TBSP Greek yogurt, at room temp; 3 sliced or chopped medium size peaches or about 2 cups

Written by Ellen Published on August 9, 2019 in Breads and Muffins, Breakfast and Brunch, Dessert

This Peach Coffee Cake recipe has a pretty adorable backstory. One day, I caught my toddler looking very guilty and suspicious. You know that look little ones get when they’ve been up to something? I knew I had to investigate! After a quick search, I found the source of his mischief—my precious peaches! The ones I had carefully set aside for crostatas, salads, and morning granola bowls were all covered in tiny bite marks! 😄

Yes, my little one had taken bites out of all my peaches! But when life gives you partially eaten peaches, what do you do? You make Peach Coffee Cake, of course!

Since we were expecting some guests that day, and because my go-to coffee cake recipe is already a hit, I decided to make the most of the situation and transform it into a delicious Peach Coffee Cake. It turned out to be a perfect way to showcase the sweet, juicy peaches, especially with that buttery streusel topping adding just the right amount of crunch.

What’s funny is that when I have to quickly use up ingredients, that’s when magic often happens in my kitchen. I don’t rely on looking up recipes—I prefer to bake by feel. Knowing the basics of baking ratios, like the right amount of leavening agent or sweetener, allows me to adjust things on the fly. You can see and feel when the batter has the right consistency, when the flour is properly hydrated, and when everything is balanced so the cake turns out moist and tender. And this time, I was blown away by just how moist and flavorful this cake was!

So, even though my little one took a few too many bites, I’m actually thankful—because this Peach Coffee Cake turned out absolutely amazing! 🍑✨

If you have some fresh peaches on hand, I hope you give this cake a try. It’s the perfect treat for late summer, and it comes together in just one bowl! Let’s get baking! 🧡

My toddler bit all of my peaches! When life gives you peaches you must use immediately…

… you make Peach Coffee Cake

Yields8 Servings

For the Streusel Topping:

⅓ cup light brown sugar

⅓ cup flour

2 tsp cinnamon

pinch of kosher salt

3 tbsp butter, at room temp

For the coffee cake:

1 ⅓ cups sugar

½ cup butter (1 stick), at room temp

2 ½ tsp baking powder

½ tsp kosher salt, heaping (half as much if using fine table salt)

2 tsp vanilla

2 eggs, at room temp

1 ¾ cups flour

1 cup plus 1 TBSP Greek yogurt, at room temp

3 sliced or chopped medium size peaches or about 2 cups

With the rack in the lower third of the oven, preheat the oven to 350°F (180°C). Line 8x8 square pan with the parchment paper with the sides overhanging to make it easier to remove your cake later.

For the topping, combine all the dry ingredients. Add the butter and mix with your fingertips until the mixture is just moistened. Set aside.

In a bowl of your stand mixer cream the butter, sugar, salt, baking powder and vanilla on high speed for about 10 minutes, be sure to stop the mixer and scrape up the sides of the bowl. Add the eggs, one at a time, and beat on medium speed until smooth.

Reduce the speed to low and add the flour in 3 additions, alternating with the yogurt. Make sure not to overmix - stop the mixer as soon as everything is incorporated. Now fold in the peaches by hand with a rubber spatula.

Spread the batter evenly into your prepared pan. Sprinkle with the streusel topping. Bake in preheated oven for 38-45 minutes until the toothpick comes out clean. The internal temperature should be around 204-206° (with a digital thermometer inserted into the middle of the cake, avoiding touching the bottom of the pan.) Just be sure to avoid 212°F and beyond, since that's the temperature that water turns to steam, which means you'll start losing precious moisture fast.

Ingredients