Peach Coffee Cake II: A Slice of Summer Bliss
Summer is synonymous with peaches. Their sweet, juicy flavor evokes memories of sunny afternoons and lazy picnics. And what better way to celebrate this quintessential summer fruit than with a delicious and comforting coffee cake? This Peach Coffee Cake II recipe builds upon the classic coffee cake foundation, infusing it with the vibrant taste of fresh peaches for a truly delightful treat. This cake is perfect for breakfast, brunch, or even dessert, and it’s sure to become a family favorite. Prepare to indulge in a slice of pure summer bliss!
## Why You’ll Love This Recipe
* **Perfectly Peachy:** The star of the show, fresh peaches, lend their sweet and slightly tart flavor to every bite. You can also use canned peaches if fresh ones aren’t available, but fresh peaches create the best result.
* **Moist and Tender:** The combination of butter, sour cream, and buttermilk ensures a cake that is incredibly moist and tender, staying fresh for days.
* **Streusel Topping:** The crunchy, buttery streusel topping adds a delightful textural contrast to the soft cake and juicy peaches.
* **Easy to Make:** This recipe is straightforward and easy to follow, even for beginner bakers. No special equipment or techniques are required.
* **Versatile:** Feel free to adapt this recipe to your liking by adding other fruits, nuts, or spices. You could try adding blueberries, raspberries, or pecans to complement the peaches.
## Ingredients You’ll Need
### For the Cake:
* **All-Purpose Flour:** 2 1/2 cups (300g) – Provides the structure for the cake.
* **Baking Powder:** 2 teaspoons – Leavens the cake, making it light and fluffy.
* **Baking Soda:** 1/2 teaspoon – Also leavens the cake and helps to create a tender crumb.
* **Salt:** 1/2 teaspoon – Enhances the flavors of the other ingredients.
* **Unsalted Butter:** 1 cup (2 sticks, 226g), softened – Adds richness, flavor, and moisture to the cake.
* **Granulated Sugar:** 1 3/4 cups (350g) – Sweetens the cake and helps to create a tender crumb.
* **Eggs:** 2 large – Bind the ingredients together and add richness.
* **Vanilla Extract:** 1 teaspoon – Enhances the flavor of the cake.
* **Sour Cream:** 1 cup (240g) – Adds moisture and tanginess to the cake.
* **Buttermilk:** 1/2 cup (120ml) – Adds moisture and acidity, helping to create a tender crumb.
* **Peaches:** 3-4 medium, peeled and sliced – The star of the show! Choose ripe but firm peaches for the best results. Canned peaches can also be used, but be sure to drain them well.
### For the Streusel Topping:
* **All-Purpose Flour:** 1/2 cup (60g) – Provides structure for the streusel.
* **Brown Sugar:** 1/2 cup (100g), packed – Adds sweetness and a chewy texture to the streusel.
* **Granulated Sugar:** 1/4 cup (50g) – Adds sweetness and crispness to the streusel.
* **Cinnamon:** 1 teaspoon – Adds warmth and spice to the streusel.
* **Unsalted Butter:** 1/2 cup (1 stick, 113g), cold and cut into small pieces – Adds richness and helps to create a crumbly texture.
## Equipment You’ll Need
* **9×13 inch Baking Pan:** For baking the cake.
* **Mixing Bowls:** For mixing the ingredients.
* **Electric Mixer:** For creaming the butter and sugar (a hand mixer or stand mixer will work).
* **Measuring Cups and Spoons:** For accurate measurements.
* **Spatula:** For scraping down the sides of the bowl and folding in the ingredients.
* **Paring Knife:** For peeling and slicing the peaches.
* **Pastry Blender or Fork:** For cutting the butter into the flour for the streusel topping.
## Step-by-Step Instructions
### Step 1: Prepare the Streusel Topping
1. In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.
2. Add the cold, cubed butter to the bowl.
3. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Be sure that the butter is very cold. This step is critical to getting a good streusel texture.
4. Set the streusel topping aside.
### Step 2: Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer. The mixture should be noticeably lighter in color and texture.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. In a separate bowl, combine the sour cream and buttermilk. This mixture will add moisture and tenderness to the cake.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a denser texture. A few streaks of flour are okay at this stage.
### Step 3: Assemble and Bake the Cake
1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Arrange the sliced peaches on top of the batter. You can arrange them in rows, spirals, or any pattern you like. Gently press the peaches into the batter.
3. Sprinkle the streusel topping evenly over the peaches.
4. Bake for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and the edges should be slightly pulling away from the sides of the pan.
5. Let the cake cool in the pan for 10-15 minutes before slicing and serving. This allows the cake to set slightly and makes it easier to remove from the pan.
## Tips for the Perfect Peach Coffee Cake
* **Use Ripe, But Firm Peaches:** The best peaches for baking are ripe but still firm. They should have a sweet aroma and give slightly when gently squeezed. Avoid using overly ripe peaches, as they will become mushy during baking.
* **Don’t Overmix the Batter:** Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix the ingredients until just combined.
* **Use Cold Butter for the Streusel:** Cold butter is essential for creating a crumbly streusel topping. If the butter is too soft, the streusel will melt and spread during baking.
* **Grease and Flour the Pan Thoroughly:** This will prevent the cake from sticking to the pan. Alternatively, you can line the pan with parchment paper.
* **Let the Cake Cool Completely Before Cutting:** This will prevent the cake from crumbling when you slice it. The streusel should also firm up as it cools.
* **Add a Glaze (Optional):** For an extra touch of sweetness, you can drizzle a simple glaze over the cooled cake. To make a glaze, whisk together powdered sugar and milk or lemon juice until smooth.
## Variations and Substitutions
* **Other Fruits:** You can substitute other fruits for the peaches, such as blueberries, raspberries, apples, or pears. Adjust the baking time as needed.
* **Nuts:** Add chopped nuts to the streusel topping or the cake batter for added flavor and texture. Pecans, walnuts, or almonds would be delicious.
* **Spices:** Experiment with different spices in the streusel topping or the cake batter. Nutmeg, ginger, or cardamom would all complement the peaches nicely.
* **Gluten-Free:** To make this recipe gluten-free, substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to use a blend that contains xanthan gum or another binding agent.
* **Dairy-Free:** To make this recipe dairy-free, substitute a plant-based butter alternative for the butter, plant-based sour cream for the sour cream, and plant-based buttermilk for the buttermilk. You can make your own plant-based buttermilk by combining plant-based milk with lemon juice or vinegar.
## Serving Suggestions
* **Warm:** Serve the peach coffee cake warm, straight from the oven, for the ultimate comforting experience.
* **With Whipped Cream or Ice Cream:** Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
* **With Coffee or Tea:** This cake is the perfect accompaniment to a cup of coffee or tea.
* **For Brunch:** Serve peach coffee cake as part of a brunch spread with other breakfast favorites like eggs, bacon, and fruit salad.
## Storage Instructions
* **Room Temperature:** Store the cooled cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw the cake overnight in the refrigerator before serving.
## Printable Recipe Card
[Provide a link to a printable recipe card here, if you have one hosted elsewhere]## Nutritional Information (Approximate)
* Calories: 350-400 per serving (depending on the size of the slice)
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 4-5g
## Conclusion
This Peach Coffee Cake II recipe is a delightful way to celebrate the flavors of summer. With its moist and tender cake, juicy peaches, and crunchy streusel topping, it’s a treat that everyone will love. So, gather your ingredients, preheat your oven, and get ready to bake a slice of pure happiness! Enjoy!
This updated article provides a more comprehensive and detailed description of the recipe, including tips, variations, serving suggestions, and storage instructions. It should be a valuable resource for anyone looking to bake a delicious peach coffee cake.