Enjoy your morning coffee with a slice of this Peach Coffee Cake, completed with cinnamon streusel topping and ripe fresh peach baked up inside an exceptional moist cake.
I’m still having split feelings about summer. I can’t stand the heat but I LOVE summer fruits, especially ripe fragrant peaches. I always try to pick them up at their peak when you can smell them from across the room. But with the hot weather, they can get overripen if not eaten within the first few days. Last week, I managed to save just enough perfectly ripe peach to make this Peach Coffee Cake.
Coffee cake is just another one of our excuses to have dessert for breakfast. But I am not complaining because this is right up my alley. I could have cake for breakfast, lunch and dinner any day. This peach coffee cake wouldn’t be complete though without its wonderful crumbly cinnamon streusel topping. The addition of cream cheese in the batter makes the crumbs denser than a typical coffee cake. But this yields an exceptionally moist cake, and lends it a hint of tang.
Substitutions for Cream Cheese
Although I have confessed my love of cream cheese many times on the blog, I have found out that some people just don’t like it. So, instead of writing off this peach coffee cake recipe because it contains cream cheese, you could try it with a couple substitutions in the same amount.
- Mascarpone cheese – between cream cheese and mascarpone cheese, I cannot choose which one I love more. If you decide to use this substitution, the flavor of the cake will be different, less tangy. The cake base will be almost the same as this Mascarpone Mixed Berry Cake. Mascarpone only needs 10-15 minutes at room temperature to become whisk-able.
- Ricotta cheese – I have not personally baked a cake with ricotta, but it is also a soft creamy cheese that is wonderful in dessert. Ricotta would certainly make a good substitution for cream cheese in this recipe.
Recipe Tips and Tricks
- I used a 9” springform pan for this peach coffee cake, but you can bake it in a cast iron pan, or a round pie dish. You just won’t be able to unmold it for display before you dig in.
- I only lined the bottom of the cake pan with a round piece of parchment paper, but I found that it was still a struggle to pry it from the bottom disk even with the side of the pan removed. If you must place the cake on the stand for a photoshoot, line the pan with two strips of parchment paper placed in a plus sign with some excess so you can lift the cake up from the bottom disk. Then also line the bottom of the pan per recipe direction.
- This recipe can certainly be made with a hand whisk which is what I used, but will benefit from using an electric beater or stand mixer. You do have to put your back into creaming the cream cheese until completely smooth, so a little modern electricity can save you a bit of sweat and time.
- Keep your cinnamon streusel cold in the refrigerator or freezer. Don’t let it become a melty mess before you have a chance to add it on top of the cake batter.
- Folding the peaches into the batter may not get you the most even distribution. Another way to go about this is to divide the batter in two portions, spread half in the pan, add the peaches evenly over this, then layer the rest of the batter on top. Then add streusel per recipe direction.
Peach Coffee Cake Recipe
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 rounded teaspoon baking powder
- 8 oz. cream cheese
- 2 large egg
- 3 oz. unsalted butter - melted
- 1 teaspoon pure vanilla extract
- 1 cup diced ripe peach
- 6 tablespoon all-purpose flour
- 6 tablespooon granulated sugar
- 1.5 oz. unsalted butter – cold
- 1 teaspoon cinnamon
- Leave the cream cheese out on the counter to soften a few hours before you start baking. Also leave the eggs out to come to room temperature.
- Brush a 9” springform pan with butter and line with parchment paper, brush the parchment paper with butter as well.
- Preheat oven to 350°F.
- To make the streusel, combine flour, sugar and cinnamon in a small bowl, mix together thoroughly with a whisk.
- Cut the cold butter into small cube and add to the dry mixture.
- Use a pastry blender to cut the butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
- In another small bowl, measure out flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.
- Melt the butter in a microwave safe bowl for 20-30 seconds, set aside to cool.
- Add soften cream cheese, egg, the cool butter, and vanilla extract to a medium mixing bowl and cream until smooth.
- Combine the dry ingredients into the wet ingredients with a spatula.
- Fold the diced peach into the batter.
- Pour into prepared pan, use the spatula to distribute the batter evenly and create a flat surface.
- Sprinkle the cold streusel over the top evenly.
- Bake for 40 minutes until an inserted toothpick comes out clean.
- Let cool on a wire rack until cool enough to handle before unmolding the cake.