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4.34 from 6 votes

Fresh Peach Coffee Cake

Cook Time55 mins
Total Time55 mins
Course: Coffee cake
Servings: 16 servings
Author: Barbara Schieving

Ingredients

Cake

  • 3 cups all-purpose flour
  • 1 ½ tablespoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 ⅓ cups milk
  • 2 cups fresh peaches peeled and diced about 2 large peaches

Crumb Topping

  • ½ cup sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons butter melted

Icing

  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  • Preheat oven to 350°. Grease and flour a 13-cup coffee cake pan or 2 9” cake pans, set aside. (I like to use non-stick baking spray with flour.)
  • Stir together flour, baking powder, cinnamon and salt. Set aside.
  • In a mixing bowl, beat sugar with softened butter until light and fluffy, about 5 minutes. Add eggs one at a time beating well after each addition. Mix in vanilla.
  • Alternate adding dry ingredients and milk to the butter sugar mixture, beating well after each addition. Mix in peaches.
  • Spoon batter in to prepared pan.
  • Bake in preheated oven 25 minutes.
  • Prepare Crumb Topping: Combine sugar, flour, and cinnamon in a small mixing bowl. Add butter and mix until mixture resembles wet sand.
  • After 25 minutes, sprinkle crumb topping on top of cake and bake for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean.
  • Icing
  • Whisk together powdered sugar and milk to create a thin glaze.
  • Cool for 10 minutes before removing from pan. Drizzle icing on cake. Cool completely on a wire rack before serving.