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Fruity Coffee Cake How to Bake Peaches

A delightful and moist coffee cake bursting with fresh peaches and a tender crumb. Perfect for breakfast, brunch, or an afternoon treat with coffee.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup plain yogurt
  • 1 large egg
  • 0.25 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
Fruit & Topping
  • 2 cups fresh peaches, peeled and sliced
  • 0.25 cup brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup all-purpose flour
  • 2 tablespoons unsalted butter, cold and cubed

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan and line with parchment paper.
  2. In a large bowl, whisk together 1.5 cups flour, 0.5 cup granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix yogurt, egg, melted butter, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the sliced peaches.
  6. Pour batter into prepared pan and spread evenly.
  7. In a small bowl, combine brown sugar, cinnamon, 0.25 cup flour, and cold butter. Use fingers to rub butter into dry ingredients until crumbly.
  8. Sprinkle crumb topping evenly over the batter.
  9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best results, use ripe but firm peaches. You can substitute frozen peaches—thaw and drain well before using. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.