Can I use canned or frozen peaches instead of fresh?

Yes, you can use canned or frozen peaches if fresh stone fruit is out of season. If using canned peaches, drain them thoroughly and pat them dry with paper towels to prevent excess moisture from making the cake soggy. For frozen peaches, thaw them completely and drain the excess liquid before slicing and arranging them on the batter.

Do I need to peel the peaches?

Peeling the peaches is highly recommended for the best texture, as cooked peach skin can become tough and papery in the oven. To peel them easily, score a small 'X' on the bottom of each peach and submerge them in boiling water for thirty seconds. Transfer them immediately to an ice bath, and the skins will slip off effortlessly.

How do you keep peaches from sinking to the bottom?

Keep your peaches from sinking by slicing them into thin, uniform pieces and gently tossing them in a tablespoon of flour before placing them on the batter. The flour coating helps the fruit stick to the thick batter, keeping them suspended near the top. Additionally, make sure your batter is thick and not overmixed, which preserves its structural integrity.

What is the secret to a moist coffee cake?

The secret to maintaining a moist crumb lies in using melted butter and milk in the batter, which keeps the texture soft without developing excess gluten. Avoid overbaking the cake, as even five extra minutes in the oven can dry out the delicate crumb. Store any leftovers in an airtight container at room temperature to keep them from drying out.

Should the butter be cold or melted for the streusel?

The butter for the streusel must be cold and firm to create the classic sandy, pebbly texture. Melted butter would absorb too much flour and turn the topping into a dense, greasy paste instead of a light, crunchy crumble. Cut the cold butter into small cubes and keep it chilled until you are ready to assemble.

Can you make peach coffee cake the night before?

You can prepare the cake batter and the streusel topping separately the night before and store them in the refrigerator. Assemble the layers and sprinkle the crumble on top right before baking the next morning to guarantee the topping stays crisp. If you bake the cake ahead of time, gently reheat individual slices in a warm oven for a few minutes before serving.

Does coffee cake contain actual coffee?

Traditional coffee cake does not contain actual coffee in the ingredients list. Instead, it gets its name because it is designed to be served alongside a hot cup of coffee or tea. The rich, spiced crumble and sweet fruit are the ideal companions for the bitter notes of a morning brew.

Classic Peach Streusel Coffee Cake: Small-Batch Recipe

Description

A cozy, small-batch coffee cake loaded with fresh, jammy summer peaches, almond extract, and a thick, incredibly crisp brown sugar cinnamon streusel topping.

Ingredients

For the streusel:
3/4 cup all-purpose flour
1/3 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 tsp ground cinnamon
6 Tbsp (3/4 stick) cold unsalted butter, cut into small pieces
For the cake:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 cup milk
1 1/2 tsp vanilla extract
1 tsp almond extract
2 firm, ripe peaches, peeled, pitted, and sliced

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Instructions

Preheat and Prep: Preheat oven to 350°F and grease and flour a 9-inch round springform pan. If using glass, reduce temperature to 325°F.
Make the Streusel: In a medium bowl, stir together the flour, brown and granulated sugars, and cinnamon. Cut in the cold butter until coarse crumbs form, then set aside.
Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Wet Ingredients: Whisk the egg, melted butter, milk, vanilla, and almond extract in a separate bowl until creamy.
Combine: Fold the dry ingredients into the wet ingredients in two additions, stirring just until evenly moistened. Do not overmix.
Assemble: Spoon batter into the pan, arrange peach slices on top, and gently press them in. Sprinkle evenly with the prepared streusel.
Bake: Bake for 40 to 45 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool: Let the cake cool on a wire rack for 20 minutes before releasing and serving.

Notes

Cold Butter: Always make sure your streusel butter is cold from the fridge to get thick, crisp crumbs.
Peach Prep: Toss the peach slices in a tiny bit of flour to prevent them from sinking to the bottom.
Pan Choice: A 9-inch springform pan is ideal for clean removal and beautiful presentation.
Spice Check: Make sure your cinnamon is fresh for the warmest flavor profile.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Breakfast & Brunch
Method: Baking
Cuisine: American