Peach Coffee Cake

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My peach coffee cake has moist cake, juicy peaches and an absolutely addictive streusel. We love it for breakfast with a cup of hot coffee, or ice cold milk.

Serve with cake batter pancakes, a breakfast casserole, or ham and egg quesadilla for the perfect meal.

I love when fresh peaches come in season. I always make this coffee cake and of course my peach crumble. Sweet and juicy, they're the perfect addition to summer desserts. This gives you everything you love about peach pie without the hassle of making a crust!

Why This Recipe Works: A Sprinkle of Food Science

1. Moist Cake: Milk adds moisture and sour cream tenderizes helping this cake stay moist for days.
2. Mile high crumb topping: Crumbs are the best part of coffee cake, and you'll get some in every bite.
3. No mixer required: Mix up this easy recipe with just a wooden spoon.
4. High peach-to-batter ratio: Two full cups of chopped fruit mean every every bite has plenty of juicy fruit.

Ingredient Notes and Shopping Tips

1. Fresh Peaches: I used fresh ripe peaches from my local farmer's market in this recipe. Gently press near the stem end. You want peach with a slight give and a sweet aroma Rock-hard fruit needs a day or two to ripe while overly soft fruit is likely mushy and too ripe. If you have leftover peaches they're also fantastic in our peaches and cream cake.
2. Milk and Sour Cream: For the best results use full-fat sour cream and whole milk. You can use Greek yogurt instead of sour cream if that's what you have on hand.
3. Butter: Use softened, unsalted butter for both the cake batter and the crumb topping. It should be soft enough that your finger makes an indent when you touch it.
4. Flour: Measure your flour correctly by fluffing it with a fork, spooning into a measuring cup, and then leveling off with a fork. Never dip your cup into the flour as you'll likely use too much.

How To Make Peach Coffee Cake

1. Prep work: Preheat oven and grease pan.
2. Cake batter: Combine all ingredients except flour and peaches. Add flour a little at a time, and then fold in peaches.

1. Crumb Topping: Combine all ingredients using 2 forks. Sprinkle over cake batter
2. Bake: Bake for 55-60 minutes.
3. Glaze: Combine all ingredients, and drizzle over cake.

Krystle's Tips: Steal My Culinary School Secrets

1. Use Room Temperature Ingredients: This helps the ingredients come together smoothly and bake evenly.
2. Toss Peaches With a Few Teaspoons of Flour: This will prevent them from sinking to the bottom.
3. It's Okay If the Batter Is Thick: The batter will be thicker than your typical cake batter. Pour into your prepared pan using a rubber spatula to get every last bit of batter.
4. Don't Overmix: Stir only until no white streaks remain. Overmixing leads to a tough dense cake.
5. Don't Overbake: Ovens vary start testing about 5 minutes before you think it should be done. A toothpick inserted near the center should come out with just a few moist crumbs. If you see raw batter keep baking a few minutes at a time.

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