Moist Peach Coffee Cake – The Ultimate Soft, Buttery, Cinnamon-Streusel Peach Coffee Cake Recipe
Moist Peach Coffee Cake combines tender vanilla cake with sweet, juicy peaches and a crunchy cinnamon streusel topping. Every slice offers a perfect blend of soft texture and rich buttery flavor. It is easy to prepare using everyday ingredients and works beautifully for breakfast, brunch, dessert, or afternoon tea. The cake stays moist for several days and can be made with fresh, frozen, or canned peaches. Warm spices and ripe fruit create a comforting homemade treat that everyone will love.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced fresh peaches
For the Streusel Topping
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch baking pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Blend in sour cream until smooth.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Gradually fold the dry ingredients into the wet mixture.
- Gently fold in diced peaches.
- Combine brown sugar, flour, cinnamon, nutmeg, and butter until crumbly.
- Sprinkle streusel evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 20 minutes before adding the optional vanilla glaze and serving.
Notes
- Fresh ripe peaches provide the best flavor.
- Frozen peaches should be thawed and drained.
- Pat canned peaches dry before using.
- Avoid overmixing the batter.
- Sour cream keeps the cake extra moist.
- Add chopped pecans for crunch.
- Store covered at room temperature for two days.
- Refrigerate leftovers for up to five days.