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.
29ouncescanned peaches(drained or 2 cups of fresh peaches sliced)
For the Topping
1cupgranulated sugar
2tablespoonsmolasses
2/3cupflour
6tablespoonsunsalted butter(softened)
For the Glaze
½cuppowdered sugar
3teaspoonsmilk
1/8teaspooncinnamon
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.