How To Make Peach Streusel Coffee Cake + Directions
What Makes Coffee Cake Different From Cake?
The major difference between a coffee cake and a typical cake, is that a coffee cake is topped with a streusel topping where a cake is often frosted. A homemade streusel is super simple to make at home with just a few ingredients: butter, sugar, salt and flour is all you need. You can also add in a little cinnamon to the streusel topping if you choose!
Ingredients Needed for Coffee Cake
ingredients for peach coffee cake
Prima® Peaches
unsalted butter
granulated sugar
eggs
vanilla extract
milk
full fat sour cream
all purpose flour
baking powder
salt
cinnamon
light brown sugar
ingredients for peach coffee cake
Ingredients Needed to Make A Homemade Streusel Topping
ingredients for streusel topping
all purpose flour
light brown sugar
salt
unsalted butter
How to Make Peach Coffee Cake
Step 1: Preheat and Grease: Preheat the oven to 350°. Grease a 9×13 cake pan with butter or non-stick spray.
Peaches mixed with sugar in bowl
Step 2: Wash & Prep Peaches: Wash 5 Prima® Peaches and slice thinly. Sprinkle with 1 tsp cinnamon. Set aside.
Butter and sugar creamed together in bowl
Step 3: Cream Butter: Using a mixer, beat together ½ cup room temperature butter and ¾ cup white sugar until fluffy.
Butter, cream and wet ingredients combined until smooth in glass bowl
Step 4: Add in The Wet Ingredients: Add the 2 eggs and 2 tsp vanilla into the. mixture. Beat on medium speed for 2-4 minutes until well incorporated. Next, add ½ cup milk and ½ cup sour cream – mix together on low speed until combined, approximately 1 minute.
dry ingredients in bowl
Step 5: Whisk the Dry Ingredients – In a separate bowl, whisk together the dry ingredients: 2 cups flour, 2 tsp baking powder, and ½ tsp salt.
Peach coffee cake batter in baking dish
Step 6: Combine the Wet and Dry Ingredients: Pour the flour mixture into the wet ingredient mixture. By using a rubber spatula, fold the batter until well combined. Batter will be thick. Pour the batter into the pan, and use the rubber spatula to evenly distribute batter in the pan.
Fresh peach slices topped on coffee cake batter
Step 7: Prepare to Bake: Layer the sliced peaches over the top of the batter.
Homemade streusel topping mixed together in bowl
Step 8: Make the Streusel Topping: Prepare the Streusel by stirring together 1 ¼ cup flour and ¾ brown sugar. Pour in the melted & cooled butter and mix together with a fork until the mixture is crumbly. Sprinkle the streusel mixture over the layer of peaches, evenly distributing it to cover the entire pan – all the way to the corners.
Close up of peach coffee cake in baking dish before baking
Bake at 350° F for 45-50 minutes. When the coffee cake is finished, a toothpick inserted into the center of the cake will come out clean.
Allow the cake to cool completely. For best results, the cake will slice best at room temperature. Let cool for approximately 30 minutes, or eat warm if you don’t care about picture-perfect slices.
Produce Mom Tip: You can also top the Peach Coffee Cake with fresh sliced Prima® Peaches before serving.
How to Store and Freeze Coffee Cake
Store any leftovers in an airtight container, doing so will keep the cake moist and not dry it out.
Freeze Coffee Cake: Place the coffee cake in an airtight container. You can store in the freezer for up to 3 months. To bake, let the coffee cake thaw overnight and heat in a 300° oven for about 15-20 minutes until warm.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Ina uses local ingredients to make her rustic-style Peach Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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Ina Garten's 5-Star Fresh Peach Cake | Barefoot Contessa | Food Network
Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
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Peach Coffee Cake (Summer Recipe)
Hello and welcome back to My Bake Escape! To all my subscribers I apologize for the long delay in my posts. We just bought a house and I have been so busy with moving and getting settled. I am still waiting for our appliances to be delivered but am working with what I have available. I never realized how challenging it can be baking with a new oven. The one I currently have for some reason runs very hot, so I keep an oven thermometer in there at all times to monitor the heat (you'll catch a glimpse of the thermometer in this video). I encourage you to purchase an oven thermometer to test the temperature in your oven, it can really make a difference in your baked goods if the heat is too high or too low. As you will see in this video, the angles I used were different, I am still trying to get accustomed to my new kitchen and the lay out. I am feeling a lot more settled and as soon as my new appliances are delivered I plan on creating a lot more content, just in time for my favorite season...Fall!
Well enough about that, on to the recipe.
We are right in the middle of summer and in California that means peach season! I absolutely love peaches. In this video you will see how I turn delicious ripe peaches into a wonderful breakfast treat; coffee cake.
For the full recipe and details be sure to visit MyBakeEscape.com
Don't forget to like and Subscribe to my channel. Thanks for watching and have a sweet day!
Ingredients & Measurements:
Ingredients:
Cake:
3 ½ cups (500g) all-purpose flour 500g
3 tsp. (15g) baking powder
½ tsp. (3g) baking soda
1 ½ tsp. (9g) salt
1 tsp. (2g) cinnamon
1 cup (215g) granulated sugar
¾ cup (150g) brown sugar, packed
¾ cup (170g) unsalted room temperature butter
3 large eggs, at room temperature
½ cup (100g) sour cream
3 tsp. (12g) vanilla extract
1 cup whole milk (non dairy will work too), at room temperature
3 large peaches, peeled, cored, and sliced
Crumb Topping:
1 cup (144g) all-purpose flour
½ cup (107g ) granulated sugar
½ cup (102g) light brown sugar
2 tsp. (4g) cinnamon
¼ tsp. Salt
1 stick unsalted butter (melted)
Vanilla Icing:
2 cups (250g) powdered sugar
2 tsp. (8g) vanilla extract
¼ tsp. (1g) salt
3-4 tbsp. (40g-50g) milk (any type of milk will work)
Music by Epidemic Sound:
#peachcoffeecake #peachrecipe #summerbaking
Sour Cream Blueberry Coffee Cake
This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
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