Peach Crumb Coffee Cake

4.50 from 2 votes

With peaches in full swing, I couldn't resist making this Peach Crumb Coffee Cake. A simple to make sour cream coffee cake, topped with an uncooked peach filling and finished with loads of crumbs, this is great any time of the day.

Prep Time1 15

Cook Time1 20

Total Time2 35

Course: Coffee Cake

Cuisine: American

Keyword: Coffee Cake, Crumb Coffee Cake, Peach Coffee Cake

Servings: servings

Calories: 533kcal

Author: Helen S. Fletcher

Equipment

9 x 3" cheesecake or springform pan.

Ingredients

Brown Sugar Crumbs

¾ cup unsalted butter, cold (170 grams or 1 ½ sticks)
2 ¼ cups cake flour (280 grams)
1 cup packed brown sugar (200 grams)
1 teaspoon cinnamon
½ teaspoon table salt

Peach Filling

1 ¼ pounds ripe peaches (570 grams)
⅓ cup granulated sugar (65 grams)
1 tablespoon + 2 teaspoons instant clearjel
2 teaspoons white balsamic vinegar
1 teaspoon almond extract

Sour Cream Coffee Cake - it is important to have the eggs and sour cream at room temperature.

1 ¾ cup all-purpose flour (240 grams)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter, softened to 75° F (114 grams)
¾ cup granulated sugar (150 grams)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream (225 grams) room temperature

Instructions

Brown Sugar Crumbs

Preheat the oven to 350°F. Spray a 9x3" cheesecake or springform pan with a non-stick baking release. Set aside.
Cut the refrigerator cold butter into 8 pieces and cut those in half again for 16 pieces if using the processor. If using the mixer the butter must be very soft - around 74°f.
Combine the cake flour, brown sugar cinnamon and table salt in the bowl of a food processor. Pulse several times to mix well.
Add the cut up butter and pulse the processor to combine the dry ingredients and butter into large crumbs. Scrape down often. Pour into a bowl and refrigerate while preparing the remainder of the recipe.
To make the crumbs in a mixer, soften the butter. Combine the dry ingredients and mix briefly. Add the butter and mix on low until large crumbs for. Do not over mix or you will end up with a paste. Refrigerate while finishing.

Peach Filling

Bring enough water to a boil to cover the peaches by several inches. After the water is at a rolling boil, add as many peaches as you can and let them boil for a minute or two.
Remove one with a slotted spoon and run under cold water. The skin should be easily removed with no excess flesh clinging to it. If it does not, return it to the boiling water for another minute or so. Remove all the peaches, run under cold water and remove the skin with your fingers. See my post, "All About Peaches" for a complete tutorial on this method.
Cut the peaches in half and remove the pits or stones. Cut the peaches in ½" dice. There should be about 2 ½ cups peaches .Place in a bowl.
Combine the sugar and clearjel, mixing well. Add it to the peaches and stir to coat all of them. There should be no sugar mixture showing. Sir in the balsamic vinegar and almond extract. Set aside.

Sour Cream Coffee Cake - it is important to have the butter very soft, around 74°F, and the eggs and sour cream at room temperature.

Whisk together the all-purpose flour, baking powder, baking soda, and table salt in a bowl. Set aside.
Place the butter, sugar, eggs and vanilla in the bowl of a mixer. Beat on medium until smooth. The mixture may curdle but that is fine, it will be fixed in the next step.
Alternate adding the flour and sour cream to the batter one at a time starting and ending with the flour, I usually do 3 flours and 2 sour creams. The batter will be very thick.
Place in the prepared baking pan and smooth out so it is flat.
Add the peach filling to within ½" of the edge of the pan.
Top with all of the brown sugar crumbs. Place it on a parchment lined baking sheet.
Place it in the preheated oven and bake for 70 to 80 minutes. Tent the coffee cake when the crumbs start browning too much. A cake tester should come out with no cake on it. It may have the peach filling on it since it will stay soft.
Cool completely in the pan. Remove the rim. If using a cheese cake pan, see the Chocolate Strawberry Mousse Torte for the full instructions on easily removing the rim.
This can be kept for 2 days at room temperature and then refrigerate the remainder. Serve at room temperature.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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For this mixing method to work it is necessary for the butter to be very soft, about 74° F and the eggs and sour cream need to be at room temperature.

When making the crumbs, do not over process the ingredients or they will become a paste. Just pulse and scrape down as necessary. Refrigerate them while completing the recipe.

Cut the peaches into about ½" dice so the peaches remain front and center in the cake. You need about 2 ½ cups.

When adding the peaches to the baking pan, keep the peaches to within ½" of the edge of the pan for the best looking cake when cut.

When alternating the flour and sour cream always start and end with the flour to prevent curdling.

Tent the crumbs on top towards the end of baking or they will get too brown.

The brown sugar can be light or dark. I use dark because it imparts more flavor.

Any peach will do as long as it is ripe and preferably yellow not white so it show up in the coffee cake

Korintji cinnamon is my cinnamon of choice for it's bold flavor.

The white balsamic vinegar gives a lift to the peaches adding a hint of sharpness.

Unsalted butter is used for purity of taste.

Sour cream is a great tenderizer when used in cakes as well as adding flavor. It should be at room temperature.

Cake flour is used for the crumbs to make them more tender. All-purpose can be substituted if desired.

Other thickeners that can be used are the same amount of all-purpose flour or cornstarch. I have not tried these but they are given as substitutes. My preference is instant clearjel.

Nutrition