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peach coffee cake

A moist and buttery peach coffee cake topped with cinnamon crumble, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup butter
  • 1 cup sugar
  • 2 pieces eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 cup sour cream
  • 2 pieces peaches (peeled and diced)
  • 0.5 teaspoon ground cinnamon
Crumble Topping
  • 0.667 cup all-purpose flour
  • 0.667 cup brown sugar
  • 0.25 cup melted butter
  • 0.667 cup brown rice flour
  • 0.25 cup tapioca starch
  • 0.25 cup potato starch
  • 0.5 teaspoon xanthan gum

Method
 

Preparation Steps
  1. Preheat the oven to 350°F. Grease an 8-inch square pan with butter. Beat the butter and sugar until light and fluffy, about 6-7 minutes. Add eggs and vanilla, mixing until combined.
  2. Combine the flour and baking powder. Toss peaches with a small portion of the dry mixture. Add remaining flour mixture and sour cream to the batter. Gently fold in peaches and transfer to the prepared pan.
  3. Mix crumble ingredients, including melted butter, until crumbly. Sprinkle evenly over the batter.
  4. Bake for 44-46 minutes until a toothpick inserted in the center comes out clean. Cool before serving.

Notes

This peach coffee cake combines fresh peaches with a tender crumb topping, perfect for summer mornings.