Golden Crunch Peach Coffee Cake
A buttery coffee cake with a peaches and cinnamon layer through the middle. Topped with a caramelized crunch top and a cinnamon glaze. Really good with a hot cup of coffee, tea or chocolate.
Equipment
- 9x13 baking dish
Ingredients
Cake
- 3 cups all-purpose flour
- ½ tsp table salt
- 1 Tbsp. baking powder
- ½ cup butter 1 stick or 8 Tablespoons
- 1½ cups white sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup milk (2% or whole)
Filling and Topping
- 3-4 fresh peaches, sliced
- 1 cup brown sugar, firmly packed
- 2 Tbsp. butter, soft
- 2 Tbsp. all-purpose flour
- 1 tsp ground cinnamon
- 1 cup walnuts, chopped
Cinnamon Glaze
- 1 cup powdered sugar
- 1 tsp ground cinnamon
- 2-3 Tbsp. milk
Instructions
Cake
- Preheat oven to 350℉. Sift the flour, salt and baking powder together in a medium sized bowl. Set aside.
- In a separate bowl, use a stand mixer or electric hand mixer to cream the butter and sugar for about 3 minutes. Add in the eggs and vanilla extract. Cream together for another 3-4 minutes.
- Alternately add in the dry ingredients and the milk. Add in half of the dry ingredients. Fully mix in. Add in the milk. Fully mix in. Add in the rest of the dry ingredients. Mix until all is fully incorporated and smooth.
- Prepare a 9x13 baking dish. Lightly spray or rub with olive oil, the bottom and sides of the dish.
- Pour half of the batter into the baking dish. Wash and dry the peaches. Thinly slice and spread out over the batter. Discard the pits.
- In a medium sized mixing bowl, combine the filling. Measure in the brown sugar, butter, flour, cinnamon. When this is mostly combined, add in the chopped walnuts. Sprinkle half of this mixture over the peaches.
- Pour the rest of the batter over the peaches and crumble. Use a rubber spatula to spread and gently smooth out evenly.
- Finish off by sprinkling the rest of the crumble mixture evenly over the top.
- Bake at 350℉ for 45 minutes or until a toothpick inserted into the center comes out clean.
Cinnamon Glaze
- Measure the powdered sugar and cinnamon into a small bowl. Slowly add the milk, mixing between adding 1 Tablespoon at a time, until you reach the desired consistency. Drizzle the glaze over the hot cake.
- Wait at least 10 minutes before cutting to serve. This cake is delicious both hot and cold. Serve with a scoop of ice cream for dessert, or a hot cuppa coffee, tea, or cocoa for breakfast. Keep covered or in an airtight container at room temperature for up to a week.