Breakfast/ Desserts

Buttermilk Peach Coffee Cake

June 15, 2022
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I don’t share baking stuff very often. But start your ovens people this Buttermilk Peach Coffee cake is what you NEED.

Buttermilk Peach Coffee Cake - The Seasonal Junkie

I used to bake a TON. So much so that I got real sick of it and stopped enjoying it. I had like a side business selling cakes out of my old apartment in an oven that was very very small. After I got to about 3 cakes a week, I would be exhausted. Sooo- I stopped, but GUYS- sometimes what you need in life is just a beautiful freshly baked cake. Much like this Buttermilk Peach Coffee Cake. One bite and what I experienced was pure magic, like my mouth literally tingled.

If you are looking for a stunner of a dessert, this Buttermilk Peach Coffee Cake is definitely going to be the star of the show. Baked peach anything is honestly so good, but paired with the tang of buttermilk, and crunchy streusel. Game over. You need no other summer treat.

I used a 9×3 in cake pan to bake this baby in, but a 9 in spring form pan should work too! Click on the below photo to purchase my favorite pan from Amazon:

Want more recipes like this Buttermilk Peach Coffee Cake, try these:

Apple Cinnamon Blondie Bake

Chocolate Chip Zucchini Bread Oat Bake

PB & J Oat Bars

Buttermilk Peach Coffee Cake

Dessert Baking, Cakes
By Brooke Brice Serves: 12
Prep Time: 30 minutes Cooking Time: 1 hour 15 minutes Total Time: 1 hour 45 minutes

Have a sweet tooth? I have an answer. This Buttermilk Peach Coffee Cake is your summer sweet go-to. Crunchy streusel tops this perfect treat!

Ingredients

  • Baking Spray
  • Cake:
  • 3/4 cup of Butter, softened
  • 1 cup White Sugar
  • 1/2 cup Light Brown Sugar
  • 1 tbsp Vanilla
  • 2 eggs
  • 2 1/2 cup Cake Flour
  • 3-4 Peaches, half diced half sliced
  • 1 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 1 tsp Salt
  • 1 cup Buttermilk
  • Filling:
  • 1 tbsp Cinnamon
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Flour
  • Streusel Topping:
  • 1/2 cup Butter, diced
  • 1 cup Flour
  • 1 tsp Salt
  • 1 tbsp Cinnamon
  • 2/3 cup Light Brown Sugar
  • Buttermilk Icing:
  • 2-4 tbsp Buttermilk
  • 1 tsp Vanilla
  • 2 cups Powdered Sugar

Instructions

1

Preheat Oven to 325 degrees. Set up 3 separate bowls. Bowl number 1 will be your dry cake ingredients, in a bowl mix together 2 1/2 cup cake flour, 1 tsp baking soda, 1/2 tsp cream of tartar, and salt. Whisk together and set aside. Bowl number 2 will be your filling, in a bowl add 1 tbsp cinnamon, 1/2 brown sugar, and 1/4 cup flour. Whisk Together and set aside.

2

Bowl number 3 will be your streusel, in a bowl add 1/2 diced butter, 1 cup flour, 1tbsp cinnamon, and 2/3 cup light brown sugar. Using your hands work ingredients together by rubbing dry ingredients into butter until it becomes a sandy texture. Set aside.

3

Using a mixer make the cake batter, cream butter, white sugar, and brown sugar for about 1-2 minutes. Add Eggs and vanilla mix until egg are beaten and mixed in. With your mixer on low add 1/2 contents of bowl number one, then add 1 cup buttermilk, then the rest of the contents of bowl number 1. Mix just until combined.

4

Mix your diced peaches with some flour. Using a spatula, fold in diced peaches, just until mixed. Remember to reserve the sliced peaches for the top.

5

Spray and line the cake pan you are using. Add 1/2 of the mixed cake batter and smooth out. Sprinkle contents from bowl number 2 evenly over batter. Add remaining batter on top and smooth out. Add 1/2 of sliced peaches to top of cake batter. Add contents from bowl number 3 and then add remainder of peaches on top.

6

Bake in preheated oven. Depending on how many peaches are in the batter this may affect bake time. I would start checking for doneness after about an hour- every five minutes. You will want a golden edge and the middle to no longer jiggle. You can also test with a tooth pick however I always get streusel crumbs on my toothpick. Remove from oven when fully baked and allow to cool. About 40 minutes. Once the cake is cooled, remove from pan.

7

In a mixing bowl add 2 cups of powdered sugar and vanilla. Start by whisking in 2 tbsp of buttermilk. Add more as needed by tbsp until a drizzly consistency is achieved. It took me about 4 tbsp. Drizzle Icing over cake and enjoy!

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