Cream Cheese Peach Coffee Cake recipe with moist and buttery cake base, followed with a layer of cinnamon crumbs, cream cheese filling, sliced fresh peaches, finished with irresistible cinnamon streusel and a sweet vanilla glaze is so much deliciousness in one slice of coffee cake!
Cream Cheese Peach Coffee Cake
Love baking with Peaches? Here’s more delicious recipes for peach baking season: Super Easy Peach Cobbler, Peach Caramel Crumble Pie, Peach Cobbler Cheesecake or Peach Crumb Muffins, you must try them too.
However, my favorite is easy Peach coffee cake recipe, that I’m sharring with you today. It’ seasy to make, have so many delicious layers and textures, and it’s one of the most delicious peach dessert I’ve ever made.
Does coffee cake has coffee as an ingredient?
The answer is NO. Whenever I shared Coffee cake recipe I get questions : ”Why is it called coffee cake if there is no coffee in it?”
And if there is no coffee in a coffee cake, what makes it a coffee cake?!
What defines a coffee cake?
Coffee cake is simple, unfrosted cake, topped with streusel crumb topping. Some have a swirl of streusel in the batter and some contains fruits or nuts. But, these cakes are more like a sweetened bread with crumb topping and pairs perfect with a cup of coffee.
And that’s one of the main reason I love this type of cakes. They are totally acceptable for breakfast.
Coffee cake is perfect with a cup of coffee to start the day.
Therefore, this peach cake is great for breakfast, brunch, or a dessert, you just can’t go wrong with a treat this delicious!
How to Make A Moist Coffee Cake?
Coffee cakes are popular desserts not just because they taste so good but also because they are easy to make.
The secret ingredient to a moist cake is sour cream. For the cake batter you will need all-purpose flour, butter, eggs, raising agents (baking soda and baking powder)to make cake rise and fluffy, vanilla for the flavour and salt.
Cinnamon Streusel Crumb Topping
Streusel is made with flour, sugar, brown sugar, cinnamon and melted butter. In a medium bowl whisk dry ingredients, then add melted butter and stir with a fork to make coarse crumbs.
This recipe has cinnamon crumb mixture in the batter, not as a swirl, but sprinkle over the cake layer before the cream cheese filling and peach topping.
Can I Use Canned Peaches For this Recipe?
Peach season is short, but the good news is that you can substitute canned peaches for fresh ones. But make sure the one packed in light syrup. Drain them, slice and arrange as listed in the recipe.
Here’s a delicious coffee cake recipe for you.
Peach Coffee Cake Recipe (With Step By Step Photos)
Prep Time: 20 minutes- Cook Time: 1 hour and 10 minutes
- Total Time: 1 hours and 30 minutes
Yield: 12 1x
Category: Dessert/breakfast
Method: Bake
Cuisine: American
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Description
Cream Cheese Peach Coffee Cake recipe with moist and buttery cake base, followed with a layer of cinnamon crumbs, cream cheese filling, sliced fresh peaches, finished with irresistible cinnamon streusel and a sweet vanilla glaze is so much deliciousness in one slice of coffee cake!
Ingredients
For Cinnamon Streusel Crumbs:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1–2 teaspoons ground cinnamon (to taste)
- dash of salt
- 1/2 cup unsalted butter-melted
Cream Cheese Filling:
- 8 oz. cream cheese-softened
- 5 Tablespoons sugar
- 1 egg
- 1/2 teaspoon vanilla
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter- softened
- 2/3 cup sugar (I used 1/3 cup light brown sugar and 1/3 cup granulated sugar)
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 3/4 cup sour cream
- 3 medium fresh peaches peeled, cored and sliced into 10 slices each (you can use canned peaches-drained)
For the Glaze:
- 3/4 cup powdered sugar
- 2 Tablespoons milk or creme
- 1/2 teaspoon vanilla extract
Instructions
To make the crumb topping:
- Stir dry ingredients (sugar, light brown sugar, flour, cinnamon and salt), then add melted butter and stir with a fork to make coarse crumbs. Set in the fridge until ready to use.
- Preheat oven to 350F. Grease 9-inch springform pan with cooking spray, line the bottom with parchment paper and set aside.
To make the filling:
- Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg and vanilla end mix on low just to combine. Set aside.
To make the cake batter:
- In a bowl stir together flour, baking powder, baking soda and salt, set aside.
- With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy. Add eggs and vanilla, and mix to combine. Mix in sour cream. Slowly mix in the flour mixture.
- Spread the batter onto the bottom of prepared pan and sprinkle with less than 1/2 of the crumb mixture. Reserve the rest for topping.
- Spoon the cream cheese filling over the crumbs, but don’t go all the way to the edges.
- Arrange sliced peaches over the cheesecake filling.
- Then sprinkle with the remaining crumb topping and bake 60-70 minutes, until the cake is set in the center. If the top browns to quickly, you can tent it with aluminium foil after 30-40 minutes of baking time.
- Cool on a rack, run a thin knife around the cake and loose ring from springform pan.
Vanilla glaze:
- Before serving make the glaze. Whisk together milk, sugar and vanilla. If it’s too thick add more milk, or it’s too thin add more powdered sugar to rich desired consistency. Drizzle over the cake and serve.
4 comments
Easy to put together and very delicious,my granddaughter and I really enjoyed baking it
Thanks Carole!
I thought I read that Vera passed away suddenly several years ago???
Does this coffee cake need to be refrigerated?