Indulge in the deliciousness of this moist and tender peach coffee cake. Topped with a sweet crumble layer, this one-of-a-kind treat is sure to impress every time. Whether you're looking for a dessert to complete your Sunday gathering or an afternoon snack – this peach coffee cake is sure to satisfy!
Making Peach Coffee Cake
Today, I'm a little bit sad. Our neighbors of several years are moving. No more boys playing at the back fence. No more boys attacking us with water guns as we head out to our cars.
This time I found out that my husband and our five year old neighbor boy have been talking smack to each other at the back fence about who will get 'more wet.' They have had an ongoing fight at the back fence with water balloons, water guns and the garden hose. Since my husband always has to win, he had me wrap up a water balloon and bring it over to the house as a goodbye gift.
While my husbands gift to our neighbors was easy to pick, mine was a little bit harder. I had a lot of things that needed to be used in the refrigerator and freezer, but nothing that I thought would go together I had the idea to combine peach and white chocolate in a coffee cake and I am so glad that i did! It was delicious!
The neighbors brought the plate back the next morning and said it didn't last very long--not even until breakfast. It's always a compliment when someone returns your plate and immediately wants the recipe. The secret is, I had made my own "try it" cake --a muffin version just to make sure that it turned out okay before I gave it to them. I only intended to eat a bite and share the rest with the kids but that didn't happen.
Gather the ingredients and preheat the oven.
Before you embark upon making this delicious peach coffee cake, it's important to have all the necessary ingredients on hand. Gather flour, sugar, brown sugar, baking powder, salt, butter, eggs, milk and peaches. Preheat your oven to 350 degrees Fahrenheit and prepare a 9 inch round inch cake pan or 8x8 inch square pan with parchment paper and non-stick cooking spray.
You can substitute gluten free flour and dairy free butter, milk and chocolate chips if you would like.
Cream butter and sugar in a mixing bowl
Use an electric mixer to cream together the butter and sugars until light and fluffy. Keep the mixer on low speed while you add in the eggs one at a time and mix until all ingredients are just combined. Finally, slowly add in the flour, baking powder, and salt until the batter is mixed thoroughly. Be sure to scrape down the sides of your bowl so that everything is evenly mixed.
Add egg; combine
In a medium bowl, whisk together egg until combined. Slowly add this mixture to the butter mixture and mix until fully incorporated. With the beaters still on low speed, gradually beat in the dry ingredients just until blended. Removing the bowl from the mixer stand or turning off your hand mixer, fold in remaining peach halves gently with a rubber spatula. Carefully spread batter into prepared pan and smooth top with a rubber spatula.
Layer cake section of batter into a greased baking pan
Grease an 8x8 inch baking pan or 9 inch round pan with butter or cooking spray. Layer the batter into the baking pan, creating an even layer of cake. Sprinkle the top of the cake with the crumble mixture, lightly pressing down if needed. Bake for 40 minutes at 350°F.
Remove from oven and allow to cool before drizzling white chocolate
Remove the cake from the oven and allow to cool. Melt white chocolate then drizzle over the top of the cake for a delicious and elegant addition to your cake.
White Chocolate Peach Coffee Cake
- ¾ cup flour (gluten free, keto, unbleached all purpose flour, whole wheat flour)
- ⅓ cup coconut or brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- 6 tbsp cold butter, cut into small pieces
For the Cake:
- 1 ½ cups flour (gluten free, keto, unbleached all purpose flour, whole wheat flour)
- ½ cup white sugar or ¾ cup coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- 4 tbsp melted butter
- ½ cup milk
- 1 ½ tsp vanilla
- 1 tsp almond extract
- 2 peaches, peeled and pitted
- ½ cup white chocolate chips, divided
In a bowl, mix together the streusel ingredients. Blend in the butter with a pasty cutter or back of fork until the mixture forms coarse crumbs. Set mixture aside.
Preheat oven to 350 degrees. Grease and flour a 9 inch round or 8x8 square inch baking pan. Set aside.
Slice the peaches roughly into four parts and place in a blender or food processor. Pulse until peaches are in smaller chunks. Set aside for later use.
To make the cake, mix together the flour, sugar, baking powder and salt in a bowl and set aside.
In a mixer, place the sugar, egg, vanilla, milk, almond extract and butter. Mix until well combined. Begin to slowly mix in the flour mixture and continue mixing on medium speed until all of the flour is blended in. Stop mixer, and fold in peaches and ¼ cup white chocolate chips. Pour into prepared baking pan. Top with streusel topping, pressing the streusel topping lightly on top of the cake to attach.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, and allow to cool for twenty minutes before removing the cake from the pan and allowing it to finish cooling completely.
In a pan, melt the remaining ¼ cup white chocolate chips. Drizzle white chocolate on top of the cooled coffee cake. Serve.
Makes 8 servings.
Recipe Adapted by Williams Sonoma
Heidi @ Food Doodles
Mmmm, delicious looking cake! I'm betting peach and white chocolate is an amazing combo. I don't think I've ever put the two together before. I'm loving the whole grains in this 😀 I can't remember how I found your blog, but I'm so glad I did!
Thank you! You are so sweet. Thanks for stopping by and enjoy the recipe!