This delightful peach coffee cake is the perfect treat for any occasion. With its moist and tender crumb, combined with the sweet and juicy peaches, it’s sure to become a family favorite. Whether you’re serving it for breakfast, brunch, or dessert, this cake is a crowd-pleaser that’s easy to make and even easier to enjoy.
Most of the ingredients for this peach coffee cake are common pantry staples. However, you might need to pick up sour cream and fresh peaches if you don't already have them at home. Make sure to choose ripe, juicy peaches for the best flavor. If peaches are out of season, you can use canned or frozen peaches as an alternative.
Ingredients For Peach Coffee Cake
Sugar: Adds sweetness and helps to create a tender crumb.
Butter: Provides richness and moisture to the cake.
Eggs: Bind the ingredients together and add structure.
Sour cream: Adds moisture and a slight tang, making the cake tender.
Vanilla extract: Enhances the flavor of the cake.
All-purpose flour: Forms the base of the cake batter.
Baking powder: Helps the cake rise and become fluffy.
Baking soda: Works with the sour cream to leaven the cake.
Salt: Balances the sweetness and enhances the flavors.
Peaches: Provide a juicy, sweet, and slightly tart flavor.
Technique Tip for This Recipe
When preparing the peaches for this coffee cake, make sure they are ripe but still firm. Overly ripe peaches can become too mushy and release excess moisture, which might affect the texture of the cake. To peel the peaches easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.
Suggested Side Dishes
Alternative Ingredients
sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cake, though it may slightly alter the flavor.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a hint of coconut flavor.
softened butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, providing a similar texture and fat content.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.
eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This adds moisture and a slight apple flavor, making the cake denser.
sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture, with added protein.
sour cream - Substitute with buttermilk: Buttermilk adds a tangy flavor and moisture, though it will make the batter slightly thinner.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty note to the cake.
vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend allows those with gluten sensitivities to enjoy the cake without compromising texture.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder as baking soda, though it may slightly alter the taste.
salt - Substitute with sea salt: Sea salt provides a similar flavor with potentially more trace minerals.
peeled and sliced peaches - Substitute with canned peaches: Canned peaches are a convenient alternative, though they may be sweeter and softer.
peeled and sliced peaches - Substitute with nectarines: Nectarines have a similar flavor and texture, making them a great substitute.
Alternative Recipes Similar to This Cake
How to Store or Freeze Your Cake
Allow the peach coffee cake to cool completely at room temperature before storing. This prevents condensation from forming, which can make the cake soggy.
For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store at room temperature for up to 2 days.
If you need to keep the cake fresh for a longer period, refrigerate it. Wrap the cake in plastic wrap and then in aluminum foil to prevent it from drying out. Store in the refrigerator for up to 5 days.
To freeze the peach coffee cake, first ensure it is completely cool. Wrap the cake tightly in plastic wrap, then in aluminum foil, or place it in a heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
When ready to enjoy the frozen cake, thaw it in the refrigerator overnight. For a quicker option, leave it at room temperature for a few hours until fully thawed.
To refresh the cake after thawing, you can warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will help restore its original texture and flavor.
If you prefer individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and place them in a single layer on a baking sheet. Once frozen, transfer the slices to a freezer bag. This allows you to thaw and enjoy single portions as needed.
How to Reheat Leftovers
oven method:
- Preheat your oven to 350°F (175°C).
- Place the leftover peach coffee cake on a baking sheet.
- Cover the cake loosely with aluminum foil to prevent it from drying out.
- Heat for about 10-15 minutes, or until warmed through.
- Remove the foil for the last 5 minutes if you want a slightly crisp top.
microwave method:
- Place a slice of the peach coffee cake on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check the temperature and heat in 10-second increments if needed.
toaster oven method:
- Preheat the toaster oven to 350°F (175°C).
- Place the peach coffee cake on a toaster oven tray.
- Cover with aluminum foil to keep it moist.
- Heat for 10-12 minutes, or until warmed through.
- Remove the foil for the last 3 minutes for a crispier texture.
steamer method:
- Set up a steamer with water and bring it to a gentle boil.
- Place the peach coffee cake on a heatproof plate and cover with foil.
- Steam for about 5-7 minutes, or until heated through.
- Be cautious when removing the plate as it will be hot.
Essential Tools for This Recipe
Oven: Used to bake the coffee cake at a consistent temperature of 350°F (175°C).
Baking pan: A 9x13 inch pan that holds the batter and shapes the cake as it bakes.
Mixing bowl: A large bowl for combining the ingredients and mixing the batter.
Hand mixer: Useful for creaming together the sugar and butter until light and fluffy.
Measuring cups: Essential for accurately measuring the sugar, flour, and sour cream.
Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, and vanilla extract.
Spatula: Handy for folding in the peaches and scraping down the sides of the mixing bowl.
Peeler: Used to peel the peaches before slicing them.
Knife: For slicing the peeled peaches into the required size.
Toothpick: Helps to check if the cake is done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the cake to cool evenly after baking.
Non-stick spray: Used to grease the baking pan to prevent the cake from sticking.
Flour sifter: Helps to evenly distribute flour, baking powder, baking soda, and salt when combining them.
Time-Saving Tips for This Recipe
Pre-measure ingredients: Measure out all ingredients before starting. This ensures a smooth workflow and prevents last-minute scrambling.
Use a stand mixer: A stand mixer can cream the sugar and butter quickly, saving you time and effort.
Frozen peaches: If you're short on time, use frozen peaches instead of peeling and slicing fresh ones. Thaw and drain them before folding into the batter.
One-bowl method: Minimize cleanup by using a single large bowl for mixing the batter. Combine dry ingredients first, then add wet ingredients.
Preheat the oven: Start preheating the oven before you begin mixing. This way, it's ready to go as soon as the cake is prepared.
Peach Coffee Cake Recipe
Ingredients
Cake
- 1 cup sugar
- ½ cup butter softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups peaches peeled and sliced
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- Combine the flour, baking powder, baking soda, and salt; stir into the batter just until blended. Fold in the peaches. Spread evenly into the prepared pan.
- Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Nutritional Value
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