Peach Coffee Cake
Coffee cake may just be another excuse to eat dessert for breakfast, but I’m 110% on board when it comes to this Peach Coffee Cake. Ripe fresh peach is laced in an exceptionally moist cake made with cream cheese, complete with crunchy crumbs of cinnamon streusel topping.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 slices
- 6 tablespoon all-purpose flour
- 6 tablespoon granulated sugar
- 1 1/2 oz unsalted butter cold & cubed
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 rounded teaspoon baking powder
- 8 oz cream cheese room temperature
- 2 large egg room temperature
- 3 oz unsalted butter melted & cooled
- 1 teaspoon pure vanilla extract
- 1 cup diced ripe peach
Melt the butter in a microwave-safe bowl for 20-30 seconds. Brush a 9” springform pan with some melted butter, line with parchment paper, and brush the parchment paper with butter as well. Set the pan aside and allow the rest of the melted butter to cool.
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 cubes 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.
Add softened cream cheese, egg, the cool butter, and vanilla extract to a medium mixing bowl and cream until smooth.
Fold the dry ingredients into the wet ingredients with a spatula until just combined. Fold in the diced peach.
Pour batter 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.
- You can use peeled or unpeeled peaches for this recipe.
- You can substitute cream cheese with mascarpone or ricotta. If using ricotta, note that you may need to increase the amount of flour to compensate for the higher water content in the cheese.
- Make sure to keep streusel refrigerated or in the freezer while making the cake batter so it doesn’t melt.
- A stand mixer or an electric hand mixer will be convenient for creaming the cream cheese. However, you can make this recipe entirely by hand.
- This cake can be baked in a 9” springform pan or equivalent size cake pan, pie dish, cast iron skillet, and even an 8”x8” square baking pan.
- If not using a springform pan, make sure to line the bottom of your baking vessel with a long piece of parchment paper and allow the excess to drape over the sides, which will allow you to lift the cake out once baked if desired.
- This cake will keep at room temperature for 1 - 2 days. Beyond that, keep refrigerated.
- You can reheat a slice in the microwave for 10 - 20 seconds if desired.
Serving: 109g | Calories: 359kcal