Ingredients for Peach Streusel Coffee Cake
- 2 1/2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1 1/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-3 cups sliced fresh peaches
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How to Make Peach Streusel Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or a 9x9 inch square baking pan.
- **Make the Streusel:** In a medium bowl, combine 1 cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Set aside.
- **Make the Cake:** In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ½ cup (1 stick) melted unsalted butter, 1 cup milk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until light and creamy.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Arrange 2-3 cups sliced fresh peaches (about 3 medium peaches) in concentric circles (springform pan) or rows (square pan), gently pressing them into the batter.
- Sprinkle the streusel topping evenly over the peaches.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the topping is golden brown.
- Let cool in the pan for 20 minutes before removing the sides of the springform pan (if using).
- Serve warm or at room temperature, cut into wedges or squares.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
99g
Fat
32g
Carbs
14g
