This peach coffee cake is impressive yet easy to make. Coffee cake with peach and buttermilk, plus a nice crumb topping on the cake and you can’t miss.
I LOVE coffee cake and this peach coffee cake with buttermilk deserves love and then some! Fresh peaches weren’t in season at the time of posting so I used frozen. I was worried the coffee cake would not have the full, juicy fruit flavor with the frozen peaches. But it was delectable, moist and full of creamy peach flavor! So make it anytime of year.
While this is baking, your kitchen will smell like cinnamon heaven. The peach coffee cake is perfect for a brunch or lunch with coffee, tea, milk, hot chocolate! Whatever beverage you love! Have it for breakfast- Spring, Summer, or Fall? Just have it for whatever reason, or no reason at all. Besides the peaches, you should have every other ingredient in your kitchen right now.
I took a few remaining peaches and pureed them in a blender with a tiny bit of sugar. Then I placed a slice of the coffee cake on the puree. It actually doesn’t need it and tastes better on its own. It does look pretty though.
Buttermilk Peach Coffee Cake
Crumb Topping and Filling:
Buttermilk Peach Cake:
- 2 cups All-Purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup buttermilk, see notes if you don't have buttermilk
- 1 heaping cup ¼-inch-thick fresh or frozen peach slices
Make the Topping and Filling:
- In a medium bowl, stir together 1 cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and ⅔ cup almonds until well blended. Add 7 Tablespoons melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside. This will go in the middle of the coffeecake and on the top, so there's a lot!
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan. Dust the pan with flour.
Make the cake:
- In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt until well blended; set aside.
- In a mixing bowl, beat together ¾ cup butter and 1 ¼ cup granulated sugar at medium speed until light and fluffy, 4 to 5 minutes. Beat in 2 eggs and 1 egg yolk one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in 1 teaspoon vanilla and ¼ teaspoon almond extract. At low speed, beat in the flour mixture in three additions, alternating it with the buttermilk in two additions.
- Scrape half of the batter into the prepared pan and smooth the top with a small offset metal spatula. Sprinkle half of the crumb topping evenly over the batter, breaking up any large lumps with your fingers. Arrange a circle of peach slices, overlapping them slightly, around the outer edge of the pan. Arrange another circle of the remaining slices in the center. Spoon the remaining batter over the filling and smooth it into an even layer, covering the filling. Sprinkle the remaining crumb mixture on top of the cake.
- Bake the cake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. (Cover the cake with foil during the last 15 minutes of baking if it is getting too brown.) Cool the cake in the pan on a wire rack for 20 minutes.
- Remove the side of the pan and cool the cake completely.
White Drizzle Glaze:
- In a small bowl, combine 1 cup confectioner's sugar, 3 Tablespoons heavy cream, ½ teaspoon vanilla extract and stir vigorously with a rubber spatula until it is completely smooth, adding a little more cream if needed.
- Scrape the glaze into a piping bag or small sealable plastic bag (seal the bag and snip a tiny hole in one of the bottom corners).
- Drizzle the glaze onto the cake and let set for at least 10 minutes before serving.
- Use right away as the glaze hardens quickly.
- Store at room temperature, covered with foil, for up to 2 days, or refrigerate for up to 5 days.
- If you don't have buttermilk, add 1 teaspoon vinegar (white is preferred but you can use cider vinegar) or lemon juice to measuring cup then add milk until you have the 3/4 cup measurement.
- I've made this coffee cake with fresh and frozen peaches with fabulous results using either. For some fun and tasty variety, add some blueberries.
- The white glaze is optional but is pretty and adds a little extra sweetness.
- The coffee cake keeps well covered in the fridge for up to 3 days.
Recipe from The Cake Book by Tish Boyle