Peach Crumb Coffee Cake
An easy Peach Crumb Coffee Cake that comes together quickly! It is perfectly buttery and tender with a delicious, crunchy crumble topping. You can serve it as a sweet breakfast or as a delightful dessert. If desired, add a scoop of your favorite ice cream on top.
The Swiss love Coffee and Cake. It’s our version of English Tea time. Typically during the afternoon, many Swiss people get a slice of cake, pastry, or cookie and enjoy it with a cup of coffee or tea. It is our “siesta,” where we sit back and indulge, have great conversations, and sometimes even forget the world around us.
When you visit Switzerland (and I hope you will one day!!), you will find a bakery on every street corner. And you will see many people that have coffee and a slice of cake or pastry in front of them.
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This is an easy recipe!
I have shared some more complex recipes with you, but this one is very easy. In fact, it is so easy that even kids can help you measure, mix and assemble. My little boy’s favorite part is drizzling the glaze on after baking.
It is not only easy but also quick. Preparation time only takes about 15-20 minutes. Unless you peel your peaches, then you will need to add some extra minutes.
Bake it in a Cast Iron Skillet
Baking in a cast iron skillet is a preferred way for different reasons
- It’s a great way to achieve an even bake! You will find the center of your baked goods is baked evenly throughout! Once your cast iron is heated, it will retain and hold the heat for a long time. This allows for even baking, whether it’s a cake, brownies, cookie, or bread.
- It safes room. No extra pie dishes are needed. Since you can use it on the stovetop and directly in the oven, it serves as a pan and baking dish 🙂
- You have more control with a cast iron skillet than with a traditional baking pan. For example, if you need a crispy crust for bread or a pie, you can place the skillet in the oven during preheating and then add the dough or batter to the searing hot skillet. This will give you a perfectly crisp crust.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Peach Crumb Coffee Cake. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Other Dessert and Breakfast ideas:
Filled Sweet Bread – Gefüllter Hefezopf
Peach Crumb Coffee Cake
Ingredients
Crumble Topping:
- 130 g All purpose flour
- 50 g Granulated sugar
- 40 g Dark brown sugar
- 3/4 tsp Ground cinnamon
- 60 g Unsalted Butter melted
Cake batter:
- 200 g All purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1/8 tsp Salt
- 113 g Butter softened
- 110 g Granulated sugar
- 120 g Sour Cream or Greek yogurt
- 2 Eggs
- 1 1/2 tsp Vanilla extract
- 500 g Fresh ripe peaches about 3-4, pitted, peeled (optional and sliced)
Glaze:
- 100 g Powdered sugar
- 1-2 tbsp Whole milk
Instructions
Crumble topping:
- Combine the flour, dark brown sugar, granulated sugar, and cinnamon in a small mixing bowl.
- Carefully melt the butter in the microwave or on low heat on the stovetop. Add it to the dry ingredients and mix well, using a hand mixer or a wooden spoon. Set aside.
Cake batter:
- Wash and pit the peaches. If you are not a fan of the peel, feel free to peel them. Then, cut them into half-inch slices.
- Preheat the oven to 350°F or 180°C.
- Grease a 12-inch (30cm) cast iron skillet. If you don’t have a cast iron skillet, you can use a 9-13 inch (23-33cm) casserole dish.
- Mix the flour, baking soda, and baking powder in a small bowl. Set aside.
- Add the softened butter and granulated sugar into a large mixing bowl; with a hand mixer, cream together until smooth.
- Then beat in the sour cream, eggs, and vanilla extract and mix until well combined.
- Take the flour you measured out before and add it to the mixture. Incorporate well but don’t mix for too long. The batter will be pretty stiff.
- Add the batter to the prepared cast iron skillet and smooth it out evenly.
- Then arrange the sliced peaches on top of it in a single layer.
- Take the crumble topping mixture and evenly add it on top of the peaches.
- Place the skillet into the oven and bake for about 40-45 minutes. It will be ready when a toothpick inserted in the center comes out clean without any raw batter on it.
- Let it cool for at least an hour.
Glaze:
- Whisk together the powdered sugar and milk in a small bowl until a thick glaze forms. If you like a thinner glaze, add more milk; if you like it thicker, add some more powdered sugar.
- Use a fork or a small whisk to drizzle the glaze over the top of the cake. Slice and enjoy!
