Peach Coffee Cake
Peach coffee cake is a summery breakfast treat. It’s a great way to use up less-than-perfect peaches you might have lingering in your fridge.
Servings: 9 servings
Ingredients
- 1/2 pound peaches
- 1 tablespoon brown sugar
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1/2 cup cold milk
For the Topping
- 1/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- Pinch fine sea salt
- 2 tablespoons cold butter cut into small chunks
Instructions
- Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper (or coat with nonstick spray).
- Halve peaches and remove pit, then slice or cut into chunks (peeling isn’t necessary).1/2 pound peaches
- Toss in a bowl with 1 tablespoon brown sugar and set aside.1 tablespoon brown sugar
- In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon.1 cup all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground cinnamon
- Whisk together egg and milk, then pour into dry mixture and stir until well combined.1 egg, 1/2 cup cold milk
- Add peaches, leaving excess liquid behind, and fold to combine into batter. Pour into prepared pan.
- To make the topping, in a small bowl, combine flour, brown sugar, granulated sugar, and salt. Cut in butter with a pastry blender or two knives until mixture forms small chunks and looks a bit like clumpy wet sand. Scatter over the top of the batter in the pan.1/3 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, Pinch fine sea salt, 2 tablespoons cold butter
- Bake for 30-40 minutes, until browned and a toothpick inserted in the center comes out clean.
