Cinnamon Peach Coffee Cake

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This breakfast bread is a bread only in the loosest sense of the word. But with fresh peaches and the tang of buttermilk, who cares what it’s called!

Difficulty: Easy

Hands-on: 20 minutesTotal: 1 hour

Serves: 10

Ingredients

  • 1½ cups (3 sticks) butter, 2 softened, 1 kept cold
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3½ cups cake flour
  • 3 tsp. ground cinnamon, divided
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1½ cups diced fresh peaches
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup sliced almonds

Directions

  • Preheat oven to 375°F. Coat a 9" round (2" deep) cake pan with nonstick cooking spray. Cut a circle of parchment to fit in the bottom, then coat the top of the parchment with nonstick spray.
  • In a large bowl beat softened butter with sugar until smooth and lump-free. Add eggs and vanilla and mix thoroughly. Sift together cake flour, 2 teaspoons cinnamon, baking powder, and salt. Add to batter alternately with buttermilk. Pour into prepared pan and top with peaches.
  • In a large bowl, combine all-purpose flour, brown sugar, almonds, and remaining cinnamon. Mix well, then cut in cold butter, using fingertips or a pastry blender, until chunks are pea-sized. The streusel is ready when it holds together when squeezed, but easily crumbles apart. Be careful not to over mix.
  • Generously crumble streusel over the peaches, then bake until risen and firm, about 30–40 minutes. Cool before removing from pan.

Recipe Information

Serves: 10

Ingredients

  • 1½ cups (3 sticks) butter, 2 softened, 1 kept cold
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3½ cups cake flour
  • 3 tsp. ground cinnamon, divided
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1½ cups diced fresh peaches
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup sliced almonds

Directions

  • Preheat oven to 375°F. Coat a 9" round (2" deep) cake pan with nonstick cooking spray. Cut a circle of parchment to fit in the bottom, then coat the top of the parchment with nonstick spray.
  • In a large bowl beat softened butter with sugar until smooth and lump-free. Add eggs and vanilla and mix thoroughly. Sift together cake flour, 2 teaspoons cinnamon, baking powder, and salt. Add to batter alternately with buttermilk. Pour into prepared pan and top with peaches.
  • In a large bowl, combine all-purpose flour, brown sugar, almonds, and remaining cinnamon. Mix well, then cut in cold butter, using fingertips or a pastry blender, until chunks are pea-sized. The streusel is ready when it holds together when squeezed, but easily crumbles apart. Be careful not to over mix.
  • Generously crumble streusel over the peaches, then bake until risen and firm, about 30–40 minutes. Cool before removing from pan.

Nutrition Information

Nutrition Information
Amount per serving
Calories640
Total Fat32g
Saturated Fat18g
Cholesterol110mg
Sodium350mg
Total Carbohydrate83g
Dietary Fiber2g
Sugars35g
Protein9g