This peach coffee cake is full of fresh peaches! The peaches start on top of the batter but while baking, disappear into the cake!
I am not always a cake person. Most of the time I would rather have a cookie or brownie. But this cake was amazing! I had a bunch of fresh peaches to use up so I went looking for a great recipes to bake something. I came across this one and was so excited to give it a try.
The peaches are mixed with butter, flour, cinnamon, nutmeg and brown sugar! Then you pour the peach mixture on top of the cake batter. It seems kinda strange but while baking, the peaches sink down to the bottom of the cake creating the most delicious, moist cake! It was almost a caramel peach layer at the bottom of the cake, so good guys!
- For the peach filling:
- 4-5 peaches, peeled and diced*
- 4 tablespoons butter, melted
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 tablespoons flour
- For the cake:
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- ½ cup sour cream (or greek yogurt)
- For the vanilla glaze:
- ⅔ cup powdered sugar
- 2 tablespoons whole milk or cream
- 1 teaspoon vanilla paste (or extract)
- ⅛ teaspoon almond extract (optional)
- Preheat your oven to 350 degrees. Prepare 9-10" springform pan or regular round dish with cooking spray & sprinkle with flour, tapping out the excess. Set aside.
- For the peach filling: In a medium sized bowl, mix the peaches with the butter, brown sugar, cinnamon, nutmeg and flour. Set aside.
- For the cake: Mix the flour, baking power, baking soda together in a small bowl. Set aside.
- In a large bowl or stand mixer, beat the butter, sugar and eggs until fluffy, about 2-3 minutes. Add the vanilla and sour cream and keep beating until creamy and light in color (about 1 more minute).
- Turn the mixer to low and mix in the flour just until combined but be sure not to over mix.
- Pour the batter into the prepared pan and then top with the peach filling.
- Bake for 45-55 minutes. (I baked mine for 55 but check it with a toothpick and bake till tester comes out clean in the center.)
- Let the cake cook on a wire rack. After 30 minutes, run a knife around the outer edge then release the side of the springform pan. My cake stuck to the sides a little but the glaze will drip down and cover.
- For the glaze: While cake is cooling, make the glaze. Add the powdered sugar to a small bowl or liquid measuring cup. Add the milk and extracts. Stir till smooth. You want it thick but pourable. Add more milk if needed. Drizzle over the cake with a fork. Can sprinkle with powdered sugar as well if you prefer.
-Original recipe used ¼ cup butter in the cake. I added a whole stick (or ½ cup) but feel free to try with the ¼ cup butter if you would like.
-I liked this cake with sour cream instead of greek yogurt. If you use greek yogurt, use full fat.
-I tried this in a 9" square pan and the peaches didn't disappear into the cake like they did in my 10" springform pan. I would use a round 10" or 9" in this recipe, not a square pan.
Recipe Source: adapted from Julia’s Album
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