Peach Crumb Coffee Cake
You guys know I love peach desserts, right? Peach Crumb Coffee Cake is a real jewel. This fabulous coffee cake is filled with fresh peaches. It has a cinnamon and brown sugar streusel on top. This is topped with more fresh peaches before baking. Afterwards, the coffee cake is glazed with a powdered sugar icing. Wonderful does not even begin to describe how delicious this cake is.
I’ve made several coffee cakes following this same basic recipe: a blueberry, strawberry, cherry and now peach. Without exception they have all turned out incredibly scrumptious. I made the blueberry as a bundt cake, but the others I baked in cast-iron skillets. Yes, they were all mouthwatering. All of these coffee cakes can be served either for breakfast or dessert. Quite frankly, they make a great offering for a holiday breakfast.
While I used fresh peaches, you could probably substitute frozen peaches or canned peaches if you wipe off all the excess moisture. The combination of peaches, cinnamon streusel and then a glaze on top is really first rate. I actually made two of these cakes. I made the first one in a round glass baking dish. I gave that one to our neighbor. The second one I made in a cast-iron skillet. John took that one out to his office where it was promptly cleaned out. I snuck a very small piece and loved it.
Back in the middle of August, I received a free shipment of peaches from the Washington State Fruit Commission. I was asked to be a “CANbassador” for their stone fruit industry. I made about ten cherry desserts, about 10 desserts with regular peaches and a couple more with white flesh peaches. I chose not to can or preserve any of the fruit, but to make desserts with them instead. Our neighbors, friends at church, and John’s co-workers have partaken in a lot of these goodies. I can honestly say, I loved the way each recipe turned out.
If you’re in the mood for a fantastic peach dessert (or breakfast coffee cake), give Peach Crumb Coffee Cake a try immediately. Peaches won’t be in season forever. So if you can’t locate fresh peaches, consider making this with frozen or canned peaches instead. I think it would be a wonderful coffeecake to wake up to on Thanksgiving or Christmas morning….just saying. 🙂
Peach Crumb Coffee Cake is awesome for a holiday breakfast.
This is also terrific as a dessert.
Peach Crumb Coffee Cake can be made with fresh, canned or frozen peaches.
Here’s what I did.
I used these ingredients for the streusel layer.
Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add cinnamon and brown sugar.
Stir ingredients well to combine.
Cut in cold butter with a pastry blender.
Coarse crumbs should form. Set streusel aside.
I used these ingredients for the cake layer.
Soften butter. Place in a mixing bowl with sugar, egg, vanilla, salt and baking soda.
Add half-and-half. You can also use whole milk.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Add part of the peaches.
Stir to combine.
Generously grease and flour a large 12 inch cast iron skillet. (I tried this with a 9″ round baking dish but it overflowed, so I recommend something larger).
Spread peach cake mixture into prepared cast iron skillet.
Top with cinnamon streusel mixture. Spread remaining peaches over top of the streusel as evenly as possible.
Bake at 350 for 45-60 minutes until a toothpick inserted in center comes out clean and center is completely set. My cake took about 1 hour 15 minutes to cook completely. Allow cake to cool completely before adding glaze.
I used these ingredients to make the glaze.
Whisk to combine. Add only as much liquid as necessary to get a thick icing.
Drizzle icing over top of cooled cake. Allow icing to set at least 15 minutes before cutting into cake.
I also made one of these in a 9-inch round baking dish. But I don’t recommend that size because it overflowed the dish. I had to trim off the overhanging batter (cooked) from around the outside of the dish to be able to remove the cake. 🙁
This recipe needs a full 12-inch cast iron skillet or a 12-inch round baking dish. Otherwise, try a 9×13″ baking dish or a bundt cake pan. There is too much batter for anything smaller.
Every bite of this luscious coffee cake will have you drooling.
Serve Peach Crumb Coffee Cake with fresh peaches and other fruit for a mouthwatering breakfast.
Here’s the recipe.
PEACH CRUMB COFFEE CAKE
(My own concoction)
This cake was so mouthwatering.
Peach Crumb Coffee Cake will satisfy every sweet tooth craving you have–for breakfast or dessert!
I got really high marks for this dessert from John’s office. They love getting our treats anyway, but this dessert was special.