Are you ready to transform your ordinary breakfast into an extraordinary culinary experience? This Easy Peach Coffee Cake is about to become your new morning obsession! Imagine sinking your fork into a moist, buttery cake studded with juicy, sweet peaches and a hint of warm cinnamon. Perfect for lazy weekend mornings, brunch gatherings, or when you simply want to treat yourself to something special, this recipe is so simple that even novice bakers can create a bakery-worthy masterpiece in under an hour.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 2 cups sliced peaches
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, whisk together the flour, baking powder, and cinnamon to evenly distribute the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Pour half of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Arrange the sliced peaches in a single layer over the batter, covering the entire surface.
- Carefully pour the remaining batter over the peaches, gently spreading to cover the fruit. Some peaches may peek through, which is perfectly fine.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the coffee cake cool in the pan for 15 minutes before slicing. This allows the cake to set and makes cutting easier.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving. Best enjoyed warm or at room temperature.
Tips
- Use ripe but firm peaches for the best texture and flavor. If fresh peaches aren't in season, high-quality frozen peaches work well too.
- Make sure your butter is truly softened but not melted - this ensures a light, fluffy cake texture.
- Don't overmix the batter! Mix just until the ingredients are combined to keep the cake tender.
- For extra richness, you can substitute some of the milk with sour cream or Greek yogurt.
- To prevent peaches from sinking, you can lightly dust them with a tablespoon of flour before adding to the batter.
- Let the cake cool slightly before serving to allow the flavors to meld and the texture to set properly.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
