Peach Coffee Cake

Use canned or fresh peaches in this easy Peach Coffee Cake. You'll love the streusel and glaze in each bite of this cake that is perfect for breakfast, brunch or dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 465kcal

Ingredients

For the Glaze

2 cups all purpose flour
2 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ cup milk
¾ cup brown sugar
½ cup sour cream
4 tablespoons unsalted butter (softened)
1 large egg
1 teaspoon vanilla
29 ounces canned peaches (drained or 2 cups of fresh peaches sliced)

For the Topping

1 cup granulated sugar
2 tablespoons molasses
2/3 cup flour
6 tablespoons unsalted butter (softened)

For the Glaze

½ cup powdered sugar
3 teaspoons milk
1/8 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees and spray a 9" springform pan with non-stick spray.
To make the cake, combine the flour, baking powder and cinnamon in a small bowl. Set aside.
In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla. Mix until smooth.
Add the dry ingredients to the wet ingredients and mix well.
Fold in the sliced peaches and pour the batter into your pan.
Prepare the crumb topping. In a small bowl, add the sugar and molasses, mixing until crumbly. Chop the butter into chunks and add to the bowl. Add the flour. Use a pastry cutter to cut in the butter until the mixture is chunky and crumbly.
Bake for 50-60 minutes, test with a toothpick and it’s done when your toothpick is clean.
In a small bowl,mix together the ingredients for the glaze, whisking until smooth. Pour the glaze over the cake after it’s cooled.

Notes

The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition