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Peach Crumb Coffee Cake

Teresa Ambra
This coffeecake is divine! It's filled with fresh peaches, topped with a streusel topping and glazed with a powdered sugar icing. It's terrific for a holiday breakfast or as a dessert. It's so mouthwatering everyone will want a second piece. Frozen or canned peaches can be used when fresh peaches are unavailable.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Breakfast Coffee Cake, Cakes and Cheesecakes, Dessert
Cuisine Southern
Servings 12
Calories 453 kcal

Equipment

  • 1 12-inch cast iron skillet or other ovenproof skillet (nothing smaller!)
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 small mixing bowl
  • 3 wooden spoons
  • 1 electric mixer
  • 1 pastry blender
  • 1 spatula
  • 1 sharp knife to peel and dice peaches
  • 1 bamboo skewer or knife to check the cake for doneness
  • 1 whisk

Ingredients
  

STREUSEL TOPPING:

  • 1 cup brown sugar packed
  • 2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. ground cinnamon
  • 1/2 cup unsalted butter cold (1 stick)

CAKE:

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup 2% milk (I didn’t have milk so I used half-and-half)
  • 2 1/2 cups fresh peaches diced, peeled, divided use

GLAZE:

  • 1 1/3 cups powdered sugar
  • 2 tbsp. half-and-half or whole milk

Instructions
 

STREUSEL TOPPING:

  • Mix 1 cup brown sugar, 2/3 cup flour, and cinnamon in a medium bowl.
  • Cut in ½ cup butter with a pastry blender; topping mixture will be crumbly.
  • Set aside.

CAKE:

  • Heat oven to 350°.
  • Grease and flour a large 12” cast iron skillet very well.
  • Beat softened butter, granulated sugar, egg, vanilla, baking powder, salt and cream until smooth and creamy in texture with an electric mixer.
  • Add flour and 1 ½ cups peaches and stir to combine.
  • Spread mixture into prepared skillet.
  • Spread streusel topping over top of batter in skillet.
  • Sprinkle remaining 1 cup of peaches over the top.
  • Bake at 350° for 45-60 minutes, until deep golden brown.
  • If knife inserted in center comes out clean, cake is done.
  • Remove skillet to wire rack to cool.
  • Glaze with icing when cool.
  • Allow glaze to harden and dry about 15 minutes before serving.

GLAZE:

  • Combine ingredients in a small mixing bowl with a whisk and drizzle over top of cooled cake.

Notes

NOTE: This is a dense cake. Be careful NOT to take it out of the oven too soon or it will fall apart when cutting. My oven took one hour fifteen minutes to cook this cake all the way through.
 
NOTE: This is too much batter for a 10” skillet or a 10” round cake pan. If you don’t have a 12” ovenproof skillet, you can substitute a 9x13” baking dish or a bundt pan. Adjust baking time accordingly.
 
Peaches provided courtesy of Washington State Fruit Commission.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 453kcalCarbohydrates: 74gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 191mgPotassium: 124mgFiber: 1gSugar: 51gVitamin A: 620IUVitamin C: 1mgCalcium: 95mgIron: 2mg
Keyword breakfast, cake, dessert, peach dessert, peaches
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