Serves 16
130 min
Peaches 'n Cream Coffeecake
Recipe GLPRe55a29fc7b1c51
A stunning bundt cake layered with fresh diced peaches, cinnamon-brown sugar streusel, and topped with a smooth powdered sugar glaze. The tender crumb comes from sour cream and a blend of butter and eggs, creating a moist, elegant coffee cake perfect for brunch or dessert gatherings.
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Ingredients
1½ tsp. baking powder
¾ tsp. baking soda
¼ cup brown sugar
¾ cup butter, softened
½ tsp. ground cinnamon
4 large eggs
1 to 2 tbsp. milk
4 cups finely diced fresh peaches (about 8-10 medium peaches)
1 cup powdered sugar
¼ tsp. salt
1 cup sour cream
1½ cups granulated sugar
3 cups all-purpose flour
1 tsp. vanilla extract
Directions
Preheat your oven to 350°F. Generously grease and flour a 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
Peel, pit, and finely dice the fresh peaches into uniform pieces. Set aside in a bowl.
In a small bowl, combine the brown sugar, 1 tablespoon of flour (from the 3 cups), and ground cinnamon. Mix well with a fork until the mixture resembles crumbly sand. This is your streusel; set aside.
In the bowl of an electric mixer on medium speed, beat together the softened butter, granulated sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
Add the 4 eggs one at a time to the butter mixture, beating well after each addition. Scrape down the bowl as needed.
With the mixer still on medium speed, add the baking soda, baking powder, and salt. Beat until combined.
Remove the bowl from the mixer. Using a wooden spoon or spatula, gently stir in the remaining 3 cups of flour alternately with the sour cream, beginning and ending with flour. Stir until just combined and no streaks of flour remain.
Spread one-third of the batter evenly into the prepared bundt pan.
Sprinkle half of the diced peaches over the batter layer, then sprinkle half of the cinnamon-brown sugar streusel mixture on top.
Spread another third of the remaining batter over the peach and streusel layer, smoothing gently.
Layer the remaining diced peaches over this middle batter layer, then top with the remaining cinnamon-brown sugar streusel.
Carefully spread the final third of batter over the top, covering the peaches and streusel as much as possible.
Bake in the preheated 350°F oven for 55-65 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.
Allow the cake to cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and milk (1 to 2 tablespoons) until smooth. Add milk gradually until you reach a drizzling consistency.
Once the cake is completely cooled, drizzle the powdered sugar glaze decoratively over the top.
