Peach Coffee Cake
Juicy peaches top this light, crumbly, cardamom coffee cake. Peach coffee cake is the perfect snack cake!
It’s no secret that I love summer, especially living in the Pacific Northwest. There is nothing like Summer here. That being said, it is SO short. So I absorb as much sunlight, fresh fruit, fresh vegetables, flowers, etc. I pack in as much summer as possibly I can to make it through the gloomy winter.
There is also nothing like ripe peaches. I’m talking summertime ripe peaches. We can get whatever we want at the stores year round, but if it’s not in season, I don’t usually buy it. My fiancé also loves peaches and will eat them two or three at a time. He loves when I bake with them too. So when I have leftovers I’ll send them to work with him, if they make it that far. His coworkers love me by the way with all of the treats I send there. This Peach Coffee Cake was “gas” which in Gen Z terms means it was really, really good.
This recipe is one of many that my late grandma left me. This little yellow and red tin is crammed full of all sorts of recipes. I was looking through it the other day to find a recipe card that I had some questions about, wondering if my aunts knew anything of this Bernice Denver woman (insanely easy and delicious recipe from her coming soon!). I hadn’t looked through the recipe tin for a little while as I had converted a lot of them into my own handwriting which is much easier to read. I don’t think I had even looked through these recipes since my grandma died, so when I opened the tin, right in front of me was a tiny piece of paper taped to the inside of the tin, Marlene Moen, 1951. It was like she was nudging me, saying hello, and telling me to keep baking. Instantly my heart warmed but then sank again. I think about her almost every day. I miss her so much.
Anyway, this recipe in particular came from her older sister Lorraine, Olive Lorraine actually. Once she moved to Washington with my grandma, she dropped the Olive and stuck with Lorraine. I like the name Olive, but like many of us, when we move, we want a truly fresh start.
Shopping List:
How To:
peachy-goodness
summer sweets for breakfast
Peach Coffee Cake
12
servings20
minutes40
minutesJuicy peaches top this light, crumbly, cardamom coffee cake. This peach coffee cake is perfect snack cake!
Ingredients
2 Cups Light Brown Sugar, packed
½ Cup Salted Butter (1 stick)
2 Cups AP Unbleached Flour
1 Large Egg
1 Cup Whole Milk
1 Teaspoon Pure Vanilla Extract
1 Teaspoon Baking Soda
1 Tablespoon Cardamom
½ Teaspoon Cinnamon
3 Peaches or similar stone fruit
1 Tablespoon Granulated Sugar
Zest from one lemon
Directions
- Preheat oven to 350 degrees
- Grease a 7×11 baking dish with cooking spray and line with parchment paper. Set aside
- Slice peaches into wedges and put in a bowl. Add 1 tablespoon sugar and 1 tablespoon lemon zest, stir and set aside
- In a bowl, whisk together 2 cups brown sugar and 2 cups flour
- Cut butter into ¼ inch pieces, add butter to flour and sugar mixture. Using either a food processor, a pastry butter, or hands, crumble butter until about pea sized and evenly mixed throughout
- Reserve 1 cup of sugar/flour mixture for topping, set aside
- To the bowl add 1 tablespoon cardamom, ½ teaspoon cinnamon, and 1 teaspoon baking soda, whisk to combine
- Add 1 egg, 1 cup milk, and 1 teaspoon vanilla
- Beat with paddle attachment until combined, about 2-3 minutes on medium-low to medium speed
- Pour mixture into baking dish, evenly distribute
- Gently lay peaches on their sides down into batter, every inch or so
- Top with reserved crumble
- Bake for 35-45 minutes, deeply golden exterior, lightly golden center
What did you think?
Let me know what you thought by leaving a comment or rating below!
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