There is one thing that I absolutely look forward to for summer – peach season! Peaches are by far my most favorite fruit, and there’s nothing better than taking my family to the local orchard to pick fresh juicy peaches. Last year, I ended up canning or freezing a lot of our haul, but this year, I have plans in place to use every last one.
Even with the sticky fingers and sticky chins, eating fresh peaches at our house is a must during August. This Peach Coffee Cake is something that I enjoy with my morning coffee while I am working on TBM, but my son loves it just as much for dessert after dinner.
There is only one rule in this house when it comes to this Peach Coffee Cake, always have two slices ready to eat because you can never be done after having just one.
For this recipe, everything is made from scratch – the cake, the topping and the glaze. It may seem like a lot of work, but the recipe is easy to make. The cake is made like any other traditional cake and has most of the conventional ingredients. The recipe calls for canned peaches, but using fresh ingredients works just as well. It’s just nice to know that you can enjoy this recipe even when fresh peaches aren’t around.
The crumb topping is easy to make and takes about 5 minutes. It’s the best part about this cake and adds just the right amount of texture. It’s never dry or too crumbly, just the perfect balance between buttery goodness and sweetness.
The cake is moist, the crumb is exceptionally light, and the sour cream and the natural juices from the peaches makes it melt-in-your-mouth fantastic. Most of my time behind the computer is in the morning, and there is nothing better than warming up a piece of this cake and drinking coffee while I do my work.
Remember, the better your peaches, the better the cake. The cake is excellent with some canned peaches, but when you fill it with chunks of ripe peaches you just got done picking and just a hint of cinnamon, it’s pretty incredible.
You can add the glaze two different ways. You can wait until the cake is completely cooled, or you can add the glaze right when you pull the cake from the oven. For me, I like the glaze to soak for a while before the cake completely cools, so I add it a couple of minutes after I pull the cake out of the oven. I like how it melts and absorbs into the cake. If you decide to wait until the cake is completely cooled, the glaze will harden faster and act more of a top layer.
If you are looking for a recipe to show off all of your hard work at the orchard, this recipe is sure to please. Whether it’s for a family get-together, a church function, or a backyard party, everyone will want seconds of this cake!
- 2 cups all purpose flour
- 2 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ cup milk
- ¾ cup brown sugar
- ½ cup sour cream
- 4 tbsp unsalted butter – softened
- 1 egg
- 1 tsp vanilla
- 29 oz canned peaches – drained or 2 cups of fresh peaches sliced
- 1 cup granulated sugar
- 2 tbsp molasses
- ⅔ cup flour
- 6 tbsp unsalted butter – softened
- ½ cup powdered sugar
- 3 tsp milk
- ⅛ tsp cinnamon
- Preheat oven to 350 degrees and prepare a 9-inch spring form pan with non-stick spray.
- Starting with the cake - In a small bowl, combine the flour, baking powder and cinnamon. Set aside
- In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla until smooth. Then add to the dry ingredients and mix well.
- Fold in the sliced peaches and pour the batter into your pan.
- Prepare the crumb topping. In a small bowl, add the sugar and molasses, mix until crumbly. Chop the butter into chunks and pour into the bowl. Add your flour and using a fork, cut the butter until the mixture is chunky and crumbly.
- Bake for 50-60 minutes, test with a toothpick and it’s done when your toothpick is clean.
- Prepare the glaze and pour over the cake after it’s cooled. Enjoy!