This Peach Coffee Cake is a delicious way to start the day. This super moist cake uses fresh or canned peaches and is topped with a crispy crumb topping.
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Table of contents
For another great fresh peach recipe, try this delicious peach oatmeal that is baked in the oven!
Preparing the peaches
If using fresh peaches, peel the peaches and dice into bite size pieces. For canned peaches (I use a 29 ounce can to get 2 cups of diced peaches), drain the peaches well before dicing.
Ingredients for Peach Crumb Cake
- Granulated Sugar
- Butter or margarine
- Sour Cream or Greek yogurt
- Vanilla
- Egg
- Baking powder
- All-purpose flour
- Salt
- Cinnamon
- Cardamom - optional
- Fresh peaches - or well drained canned peaches
- Old-fashioned oats
- Brown Sugar
How to prepare this recipe
Step 1: To prepare the coffee cake base, add the egg, Greek yogurt or sour cream, granulated sugar, vanilla, and melted butter. Whisk well.
Step 2: Next, you need to add the flour, baking powder, salt, cinnamon, and cardamom. Mix just until blended.
Add the peaches and gently fold them in. While the batter is very thick at this point, everything will be fine once the peaches bake in. This coffee cake is surprisingly moist.
Step 3: Spread the coffee cake batter into a 9-inch baking pan that has been sprayed with non-stick cooking spray.
Step 4: In order to make the crumb topping, I just use the same bowl I used for the batter. After all, I'd rather not dirty more dishes than necessary.
Add the flour, brown sugar, oats, cinnamon, salt, and melted butter. Then mix it together. Really, it's that easy!
Step 6: Finally, sprinkle the crumb topping onto the coffee cake and bake in a 350-degree oven for 35-45 minutes. Or, until golden brown and a toothpick comes out clean when inserted into the center.
Step 7: Of course, the downside is waiting for the coffee cake to cool slightly before cutting, but once it is ready, enjoy!
Mom Tip
I have also made this in an 8" springform pan. Very nice presentation, but it does take a little bit longer to bake.
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Recipe
Peach Coffee Cake with Crumb Topping
Equipment
- 9 x 9 Baking Pan
Ingredients
For the Coffee Cake
- ¼ cup Butter melted
- ½ cup Granulated sugar
- ½ cup Greek yogurt or sour cream
- 1 teaspoon Vanilla
- 1 Egg
- 1 ¼ cups Flour
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Cardamom optional
- 2 cups Peaches peeled and diced
For the Crumb Topping
- ⅔ cup Old-fashioned oats
- ⅓ cup Flour
- ⅓ cup Brown sugar
- dash Salt
- dash Cinnamon
- ¼ cup Butter or margarine, melted
Instructions
- Pre-heat oven to 350-degrees.
- Whisk together the granulated sugar, butter, sour cream, vanilla, and the egg.
- Add the flour, baking powder, salt, cinnamon, and cardamom and stir just until combined. The batter will be thick. Fold in the peaches.
- Pour mixture into a 9 x 9 inch baking pan that has been sprayed with non-stick spray.
- Mix together all the ingredients for the crumb topping, and spread over top of the coffee cake.
- Bake in a 350-degree oven for 35 – 45 minutes, or until a toothpick comes out clean when poked in the middle. The crumb topping will also be a nice golden brown.
- Cool slightly, serve.
Debbie Odette
Made this a week ago as printed and it was lovely. Have made it twice more since then substituting 1 peach for a cup of blueberries and added 1/2 cup chopped pecans to topping. Fantastic little cake. Quick, easy not overly sugared . My new go to cake for breakfast , snacks, dessert. Thank you!