Can I use canned or frozen peaches instead of fresh?

Yes, you can use canned or frozen peaches with great results. If using canned peaches, drain them thoroughly and pat them dry with a paper towel to remove excess syrup. If using frozen peaches, thaw them completely and drain any liquid before adding them to the batter.

Do I need to peel the peaches?

Peeling the peaches is optional, but it does create a more tender texture in the finished cake. Peach skin can become slightly tough and chewy when baked, which some people find distracting. If you prefer to leave the skins on, just make sure to wash the fruit thoroughly before slicing.

How do you keep peaches from sinking to the bottom?

To keep the peaches from sinking, make sure your cake batter is thick and not overmixed. You can also toss the sliced peaches in a tablespoon of flour before placing them on the batter. This flour coating helps the fruit stick to the batter so it stays near the top during baking.

What is the secret to a moist coffee cake?

The secret to a moist crumb is using whole milk and a touch of almond extract, along with melted butter. Be sure not to overmix the batter once you combine the wet and dry ingredients. Overmixing develops gluten, which can make the cake tough and dry instead of soft.

Should the butter be cold or melted for the streusel?

The butter must be cold and cut into small pieces for the streusel topping. Cold butter creates distinct, sandy crumbs that hold their shape and become crunchy in the oven. Melted butter would turn the streusel into a paste, which will not rise or crisp correctly.

Can you make peach coffee cake the night before?

Yes, you can easily bake this cake the night before and store it at room temperature. Cover the cooled cake tightly with plastic wrap to keep it from drying out. You can warm individual slices in the oven or microwave just before serving the next morning.

Does coffee cake contain actual coffee?

No, traditional coffee cakes do not contain actual coffee in the batter. They are named coffee cakes because they are designed to be served alongside a hot cup of coffee or tea. The rich, sweet flavors of the cake beautifully complement the bitter notes of your favorite morning brew.

Bake An Easy Peach Streusel Coffee Cake In One Bowl Now

Description

A comforting and cozy peach coffee cake with a rich almond-infused crumb, topped with fresh summer peaches and a thick, crunchy cinnamon streusel blanket.

Ingredients

For the streusel:
3/4 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 tsp ground cinnamon
6 Tbsp cold unsalted butter, cut into small pieces
For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
4 Tbsp unsalted butter, melted
1/2 cup milk
1 1/2 tsp vanilla extract
1 tsp almond extract
2 firm, ripe peaches, peeled, pitted, and sliced

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Instructions

Prep the oven and pan. Preheat oven to 350°F and grease and flour a 9-inch round springform pan or square baking pan. If using a glass dish, reduce heat to 325°F.
Make the streusel. In a medium bowl, stir together flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter with fingers or a pastry blender until coarse crumbs form. Set aside.
Whisk dry ingredients. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Whisk wet ingredients. In a medium bowl, whisk egg, melted butter, milk, vanilla, and almond extract until creamy, about 1 minute.
Combine. Fold wet ingredients into dry ingredients in two additions, stirring just until evenly moistened.
Assemble. Spoon batter into pan. Arrange peach slices on top and gently press into batter. Sprinkle streusel evenly over peaches.
Bake. Bake for 40 to 45 minutes until topping is golden brown and a toothpick inserted in the center comes out clean. Cool for 20 minutes before serving.

Notes

Measure correctly: Fluff and spoon flour into measuring cups rather than scooping directly.
Keep it cold: Keep streusel butter cold to ensure a crunchy crumb topping.
Peach prep: Pat canned or frozen peaches completely dry to prevent a soggy cake.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Breakfast
Method: Bake
Cuisine: American