Easy Fresh Peach Coffee Cake with Streusel Topping - One-Bowl preparation

Easy Fresh Peach Coffee Cake with Streusel Topping - One-Bowl preparation

The story of how and why this recipe was created is actually very cute. The second I noticed my toddler acting all coy and guilty. I knew something was up! I started searching for the source of his guilt! And here it was! My precious peaches, the ones I’ve been saving to add to crostatas, salads, morning granola bowls, all had big bites taken out of them!

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

… you make Peach Coffee Cake

Since we were expecting some company anyway and because my classic coffee cake is already so amazing, I decided to take advantage of the situation and turn it into delicious late summer Peach Coffee Cake.

And when I panic and must use up an ingredient is where magic happens in my kitchen. I don’t go and look up a recipe, because that’s how internet gets flooded with the same recipe posted and reposted a million times. It’s important to know the baking proportions, understand how much leavening agent to use, how much sweetener to use, etc, but otherwise – a lot of the baking could be done by feel… You can see when the flour is properly hydrated, you can see and feel when the ratios are right so that your bread/cake comes out moist. And let me tell you, I was quite surprized by just how moist this bread was!!

And let me tell you, oh boy, am I ever glad that little monster bit all those peaches! The cake came out absolutely amazing!!

So, hope you guys give this Fresh Summer Peaches Coffee Cake a try! Let’s get cooking!

Yields8 Servings

For the Streusel Topping:
  cup light brown sugar
  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

1

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.

2

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

3

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.

4

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.

5

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

For the Streusel Topping:
  cup light brown sugar
  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

Directions

1

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.

2

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

3

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.

4

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.

5

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.

Coffee cake
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