Peaches are at the peak of their season right now so it's a great time to take advantage of some more great sales at the grocery store. (I've been talking a lot about taking advantage of sales lately, haven't I?)
Since I'm a lover of coffee cake and of fresh peaches, I thought it might be a good idea to try making a peach coffee cake!
Most of the time I try not to toot my own horn.
This is NOT one of those times. I'm sorry but when it comes to this recipe I will toot and toot and toot my horn.
I'm so proud of how this peach coffee cake turned out so I hope you don't mind! LOL
While you're here, if you enjoy this recipe, you should also check out this delicious Pumpkin Coffee Cake from fellow blogger “Dish ‘n' the Kitchen'!
This cake is fluffy and moist and has an irresistible “peachyness” in all the right ways. A little peach here, a little peach there and some yummy slices placed all along the top.
On top of the slices of peach I sprinkled a combination of brown sugar, butter, peach preserves and a little flour and cinnamon. This creates a nice little crunch on the top of the cake and almost gives the peach slices a candied effect.
My goodness, it's good!
I really enjoy the types of cakes and goodies that come in some of those fancy shmancy coffee shops but it's very rare that I actually visit one since I'm trying to be on the frugal side.
This recipe will give you a whole bunch of yummy treats – 16 squares in fact – and for a mere fraction of what it would cost for 1 serving of a similar cake in a fancy shmancy coffee shop. 🙂
It's honestly just as good as something you would get in one of the more expensive coffee shops. (For me, any shop selling coffee for more than $1 is too much!)
We enjoyed this so much that I'm trying to come up with some more ways to adapt it using other fresh fruits!
I hope you enjoy this as much as we do!
Peach Coffee Cake
- Total Time: 55 minutes
- Yield: 16 squares of cake 1x
Ingredients
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, unsalted and room temperature
- 1/2 cup sugar
- 1/2 cup peach jam or preserves
- 2 eggs
- 2/3 cup heavy cream
- 1 cup fresh peaches, skinned, pitted and sliced 1/4″ thick or less
Topping
- 2/3 cup of all purpose flour
- 1/4 cup of melted butter, unsalted
- 1/4 cup peach jam or preserves
- 1/2 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375°F.
- Grease a 13″ x 9″ metal baking pan (2″ high sides).
- Using an electric mixer cream together 1/2 cup butter and 1/2 cup sugar.
- Once creamed, add in 1/2 cup peach jam and mix until well combined.
- At medium speed beat in the eggs, one at a time until mixed in.
- Once eggs are beaten in, gradually add the heavy cream while mixing on high. The batter should thicken up. Beat this for at least 5 minutes.
- In a mixing bowl, combine the flour, baking powder, baking soda and salt using a whisk. Gradually mix this in with the wet ingredients until combined.
- Using a spatula, spread the batter evenly in the metal baking pan.
- Place sliced peaches evenly on top of the batter.
- Combine Topping ingredients. Once combined it should be almost like a “dough”.
- Sprinkle clumps of the topping evenly on top the the layer of peaches.
- Bake in the oven for 40 minutes.
- Allow to cool for about 5 minutes once it comes out of the oven.
- Serve right away warm or you can serve it cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking