Peach Coffee Cake Recipe

Easy Peach Streusel Coffee or Tea Cake
Made Using Fresh OR Canned Peaches

This Peach Coffee Cake Recipe makes an easy peach streusel coffee  or tea cake.

I made this cake yesterday and used fresh peaches, but it would work to use canned peaches instead.

Keep the recipe handy if you are serving this cake to guests, as they will be sure to ask you to share the recipe!

Ingredients

FOR THE STREUSEL TOPPING

3/4 cup all-purpose flour
1/3 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp. ground cinnamon
6 tbsp. butter

FOR THE COFFEE CAKE

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 medium size egg
1/2 cup butter, melted
1/2 cup milk (I warmed it slightly)
1 1/2 tsp. vanilla extract
1 tsp. almond extract
5 peaches (med-large size), peeled, pitted and sliced

Directions

FOR THE STREUSEL TOPPING

In a small bowl, mix together with a fork, the flour, brown sugar, granulated sugar, and the cinnamon.

Add the butter, and, using a pastry blender or your fingers, cut in the butter, and mix until the mixture resembles coarse crumbs.

FOR THE COFFEE CAKE

In a large bowl, combine the flour, granulated sugar, baking powder and the salt.

In another medium bowl, usingan electric hand mixer on medium speed, beat the egg.

Add the melted butter, milk, vanilla and the almond extract and continue to beat until well combined (about one minutes).

Gradually add the butter mixture to the flour mixture and beat just until combined. Do not over-mix.

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Spoon the cake batter into a greased (I used non-stick cooking spray), 9" springform pan or a square baking pan or dish.

Arrange the peach slices in a circle pattern from the outside edges of the pan or dish to the center (see pictures). If using a square baking dish or pan, arrange the slices in rows.

Gently press the peach slices into the batter.

Sprinkle the peaches with the streusel.

Bake at 350° F for 50 - 60 minutes if using a springform pan or a tin baking dish, and at 325°F if using a glass baking dish.

Remove cake from the oven when the topping is golden brown, and a toothpick or tester inserted into the center of the cake comes out clean.

Serve warm or at room temperture with whipped cream, ice cream, or plain.

Serves 8 - 10.

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