Peach Coffee Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness to the cake and helps with browning.

Butter: Gives the cake a rich, buttery flavor and tender crumb.

Sour cream: Keeps the cake moist and adds a slight tang.

Eggs: Bind the ingredients together and add richness.

Vanilla extract: Enhances the flavor of the cake.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the sour cream to leaven the cake.

Salt: Balances the sweetness and enhances the other flavors.

Peaches: Fresh, juicy fruit that adds natural sweetness and moisture.

Ground cinnamon: Adds warmth and spice to the topping.

Brown sugar: Creates a sweet, caramelized topping with the cinnamon.

When preparing the peaches, make sure they are ripe but still firm. Overly ripe peaches can become too mushy and affect the texture of the coffee cake. To peel the peaches easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly, leaving you with perfectly peeled peaches ready to be sliced and folded into the batter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and moisture, but reduce the amount by about one-third and decrease other liquids slightly.

• butter - Substitute with coconut oil: Coconut oil can replace butter for a dairy-free option and adds a subtle coconut flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture, with added protein.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda plus ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but this may affect the texture slightly.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and may add a slightly different mineral flavor.

• fresh peaches - Substitute with canned peaches: Drain and pat dry canned peaches to avoid excess moisture, or use frozen peaches thawed and drained.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same amount.

• Allow the peach coffee cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.

• Once cooled, wrap the cake tightly in plastic wrap or aluminum foil. This will help keep it moist and prevent it from drying out.

• Place the wrapped cake in an airtight container. This extra layer of protection will help maintain its freshness and flavor.

• Store the container in the refrigerator if you plan to consume the cake within 3-4 days. The cool temperature will help preserve the peaches and other ingredients.

• For longer storage, consider freezing the peach coffee cake. First, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date to keep track of its storage time. Frozen cake can be stored for up to 2-3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.

• For a quick thaw, you can leave the cake at room temperature for a few hours. However, be mindful of the room temperature to avoid any spoilage.

• To refresh the cake, you can warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes. This will help restore its freshly baked taste and texture.

• If you prefer individual servings, slice the peach coffee cake before freezing. Wrap each slice in plastic wrap and store them in a single layer in an airtight container or freezer bag. This makes it easy to grab a piece whenever you crave a sweet treat.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover peach coffee cake on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 5 minutes if you want a slightly crispier top.

• Microwave Method:

  1. Place a slice of the peach coffee cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and continue heating in 10-second intervals if necessary.

• Toaster Oven Method:

  1. Preheat your toaster oven to 325°F (165°C).
  2. Place the peach coffee cake on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10 minutes, checking halfway through to ensure it doesn’t overcook.

• Stovetop Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place a slice of peach coffee cake in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through to warm evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the peach coffee cake in the air fryer basket.
  3. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• Oven: Used to bake the coffee cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking dish: The dish in which the coffee cake batter is spread and baked.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Hand mixer: An electric tool to cream together the butter and sugar until light and fluffy.

• Measuring cups: Used to measure out the flour, sugar, sour cream, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract, baking powder, baking soda, and salt.

• Spatula: Used to fold in the peaches and to scrape down the sides of the mixing bowl.

• Peeler: Used to peel the fresh peaches.

• Knife: Used to slice the peeled peaches.

• Small bowl: Used to mix together the brown sugar and cinnamon for the topping.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Used to allow the cake to cool before serving.

Use pre-sliced peaches: Save time by using canned or frozen peaches instead of peeling and slicing fresh ones.

Soften butter quickly: Cut butter into small pieces and let it sit at room temperature for faster softening.

Mix dry ingredients ahead: Combine flour, baking powder, baking soda, and salt in advance to streamline the process.

Use a stand mixer: A stand mixer can speed up the creaming of butter and sugar.

Preheat oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.