Fresh Peach Coffee Cake
Fresh peach coffee cake, is a soft moist cake topped with fresh peaches, crumble topping, and icing it is great to make on a lazy Sunday mornings.
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Servings: 10 servings
Calories: 269kcal
Ingredients
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 1/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/4 cup milk
- 1 large peach cut into small pieces about 1 1/4 cups
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
Topping
- 1/2 cup sugar
- 1/3 cup flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 3 tablespoons butter
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch spring-form pan.
- Cream together the 1/4 cup butter, 1/2 cup sugar, and 1/4 cup brown sugar with an electric mixer. Sift together the flour, baking powder, and salt. Mix the egg, milk, and sour cream. Alternating the flour mixture and the egg mixture mix in ending with the flour. Spread the mixture in the prepared pan.
- Peel the peach and cut into small pieces. In a bowl combine the peach, 1 tablespoon sugar, and 1/4 teaspoon cinnamon. Mix well and set aside.
- For the crumble topping mix together the 1/3 cup flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger. Add the butter and cut in until small crumbs form.
- Spread the peach mixture over top of the cake batter. Sprinkle the crumble topping over top of the peaches. Place in the preheated oven and bake 35 to 40 minutes. Test with a toothpick, if it comes out clean remove from the oven.
- Set on a cooling rack until completely cooled.
- For the icing combine the 1 cup powdered sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger. Add enough milk to the correct consistency for drizzling over the top of the crumble.
Nutrition
Calories: 269kcal