This delightful Peach Coffeecake is the perfect way to showcase the season’s freshest peaches. With a tender, buttery cake base, juicy peaches layered throughout, and a cinnamon oat crumble on topping, it's a dessert that is both comforting and sophisticated.
Prep Time: 25 mins | Total Time: 1 hour 10 mins | Serves: 9
Ingredients
For The Topping
¾ cup brown sugar
¾ cup all-purpose flour
⅜ cup melted butter
1 tablespoon cinnamon
1 cup oats
pinch salt
For The Cake
4 large peaches
¾ cup butter, softened
1 cup sour cream
1 egg
1 egg white
1 ⅔ cup all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
3 tablespoons cinnamon
Instructions
Step 1: Prepare the Crumble
In a medium-sized bowl, combine the brown sugar, flour, melted butter, cinnamon, and a pinch of salt. Mix using a fork or your fingers until the mixture resembles coarse crumbs. Set aside.
Step 2: Slice the Peaches
Halve the peaches, remove the pits, and slice them thinly. You may leave the skin on for added texture, or peel them if you prefer. Set the slices aside for later.
Step 3: Preheat the Oven
Preheat your oven to 350 °F (175 °C).
Step 4: Prepare the Baking Pan
Butter and flour an 8x8-inch baking pan, then line it with parchment paper, leaving some overhang on the sides. These parchment flaps will make it easy to lift the cake out once it's baked.
Step 5: Make the Cake Batter
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy. Add the sour cream, egg, and egg white, mixing until just incorporated. Then, add the flour, baking powder, baking soda, and salt, mixing until everything is well combined but not overworked.
Step 6: Assemble the First Layer
Spread half of the batter evenly into the prepared pan, smoothing it out to the edges. Sprinkle a generous layer of cinnamon (about 2–3 tablespoons) over the batter, followed by half of the crumble. If desired, layer 1 to 2 sliced peaches over the crumble for an extra fruity layer.
Step 7: Add the Second Layer
Spoon the remaining batter over the crumble (and optional peaches), distributing it evenly. Arrange the remaining peach slices in neat rows on top. Finish by spreading the rest of the crumble evenly over the peach layer.
Step 8: Bake
Bake for 40–45 minutes, or until the cake has risen and a tester inserted in the center comes out clean. The edges will pull away slightly from the pan, and the center should spring back when gently pressed.
Step 9: Cool and Serve
Place the cake on a cooling rack and allow it to rest in the pan for 5–10 minutes. Run a knife or spatula along the edges to ensure it doesn’t stick. Using the parchment flaps, carefully lift the cake from the pan. Slice into 9 squares with a sharp knife and serve.
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