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Easy Peach Streusel Coffee Cake Recipe with Cinnamon Crumble Topping

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A tender, buttery coffee cake with juicy peaches folded into the batter and topped with a crunchy cinnamon streusel crumble. Perfect for brunch or a cozy morning treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240g) for the cake batter
  • 1 cup granulated sugar (200g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (115g), melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk (120ml) or dairy-free milk like oat milk
  • 2 cups fresh peaches, peeled and chopped (about 2 medium peaches) or frozen peaches, thawed and drained
  • 3/4 cup all-purpose flour (90g) for the streusel topping
  • 1/3 cup brown sugar (70g), packed
  • 2 teaspoons ground cinnamon
  • 6 tablespoons unsalted butter (85g), cold and cubed
  • A pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or non-stick spray and lightly dust with flour.
  2. Make the streusel topping: In a small bowl, combine 3/4 cup flour, brown sugar, cinnamon, and a pinch of salt. Add cold cubed butter and cut it into the mixture with a pastry cutter or two forks until coarse crumbs form. Refrigerate while preparing the batter.
  3. Prepare the cake batter: In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt. In another bowl, beat melted butter with eggs, vanilla, and milk until combined. Pour wet ingredients into dry and stir gently until just incorporated.
  4. Fold in the chopped peaches gently with a rubber spatula, keeping peach chunks visible and juicy.
  5. Pour the batter into the prepared pan and spread evenly without pressing down. Sprinkle the chilled cinnamon streusel topping evenly over the surface.
  6. Bake for 40-45 minutes, or until edges are golden brown and a toothpick inserted in the center comes out with moist crumbs. Tent with foil if topping browns too quickly.
  7. Cool the cake in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Do not overmix the batter to keep the cake tender. Use cold butter for the streusel topping for better crumble texture. Choose firm but ripe peaches to avoid sogginess. Glass pans may require slightly longer baking time than metal pans. Test doneness with a toothpick; moist crumbs are ideal. For gluten-free, use a 1-to-1 baking flour blend with xanthan gum. For dairy-free, substitute butter with coconut oil and milk with almond or oat milk. Optional: add nuts to the topping or drizzle lemon glaze after baking.

Nutrition

Keywords: peach coffee cake, streusel topping, cinnamon crumble, easy coffee cake, summer dessert, fall dessert, fresh peaches, baking

Find it online: https://ovenmila.com/easy-peach-streusel-coffee-cake-recipe-with-cinnamon-crumble-topping/