If you have followed me for a little bit, you might already know I have an obsession with coffee cake. This love started a long time ago when I was junior high and I could NOT stop baking coffee cake. It was a weekly creation, and the my deep love began for the cinnamon dessert. So when I was coming up some fun summer recipes, it only felt right to make this peach coffee cake.
This peach coffee cake is really easy to make and can be ready to enjoy in less than an hour. I made the cake itself refined sugar free, but the crumble toping has brown sugar.
When creating this summer bake, here are some helpful tips for you before you get started.
- Fresh peaches work best with this recipe because they they are so much more flavorful compared to frozen. But you can replace with frozen peaches in a pinch. Defrost them first and then add the to the brown butter.
- No need to peel the peaches before adding to the browned butter, although feel free if you wish. T
- Buttermilk helps keep the crumb on this coffee cake moist and tender. If you do not have buttermilk, you can substitute by adding 1/2 Tablespoon of lemon juice or vinegar to 1/2 C. milk. Let the mixture stand for about 10 minutes before continuing following the directions.
- When it comes to other substitutions, you can swap the greek yogurt with sour cream. For the sweetener, honey or maple syrup will work perfectly.
- Just like all other baking recipes, there are a lot factors that can effect the back time, so keep a close eye on it an take this cake out of the oven just as the batter sets. A toothpick will come out clean when it done baking.
And that it is it! I hope you all love this peach coffee cake recipe as much as my family did. And if give it a try, be sure to tag me on Instagram so I can see you creations.
Peach Coffee Cake
Ingredients
- 1 3/4 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- 1/2 C. Honey or maple syrup
- 1/3 C. Oil
- 2 eggs
- 1/2 C. Buttermilk
- 1/2 C. Greek yogurt
- 1 tsp. Vanilla extract
- 3 peaches diced
- 1 Tbsp. Butter
- Topping:
- 1/2 C Brown Sugar sugar
- 1 Tbsp. Cinnamon
- 2 Tbsp. Butter melted
- 1/4 C. Flour
- Dash of salt
Instructions
- Preheat the oven to 375 degrees. Heat 1 Tbsp. Of butter in a skillet over medium heat. Melt butter and stir occasionally until butter starts to brown. Add in diced peaches and sauté for 3-5 minutes. Turn off heat and set aside.
- In a medium mixing bowl, stir together the flour, salt, baking powder and soda. In a serrated large mixing bowl, add the eggs, buttermilk, oil, Greek yogurt, vanilla extract and honey. Mix until fully combine. Add the dry ingredients into the wet and mix until just combined. Pour the batter into a greased 9 inch baking dish.
- To make the topping, combine all the ingredients together into a small mixing bowl.
