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Peach Coffee Cake Photo

Peach Coffee Cake Recipe

Megan Myers
Peach coffee cake is a summery breakfast treat. It's a great way to use up less-than-perfect peaches you might have lingering in your fridge.
3.13 from 16 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 165 kcal

Ingredients
  

  • 1/2 pound Peach
  • 1 tablespoon Brown Sugar
  • 1 cup All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1 Egg
  • 1/2 cup Cold Milk
  • 1/3 cup All-Purpose Flour
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Granulated Sugar
  • pinch Salt
  • 2 tablespoons Cold Butter cut into small chunks

Instructions
 

  • Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper (or coat with nonstick spray).
  • Halve peaches and remove pit, then slice or cut into chunks (peeling isn’t necessary).
  • Toss in a bowl with 1 tablespoon brown sugar and set aside.
  • In a large bowl, combine flour, granulated sugar, baking powder, salt, and cinnamon.
  • Whisk together egg and milk, then pour into dry mixture and stir until well combined.
  • Add peaches, leaving excess liquid behind, and fold to combine into batter. Pour into prepared pan.
  • To make the topping, in a small bowl, combine flour, brown sugar, granulated sugar, and salt. Cut in butter with a pastry blender or two knives until mixture forms small chunks and looks a bit like clumpy wet sand. Scatter over the top of the batter in the pan.
  • Bake for 30-40 minutes, until browned and a toothpick inserted in the center comes out clean.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 3gFat: 3gSodium: 136mgFiber: 1gSugar: 10g
Keyword Baking, Breakfasts, Brunches, Coffee Cake, Family Meals and Snacks, Peaches, Summer
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