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Fresh Peach Coffee Cake

1/2 cup sugar
1 cup unbleached all-purpose flour
8 tablespoons butter, softened
2 teaspoon ground cinnamon
pinch of salt

8 tablespoons butter, softened
1 cup sugar
2 large Harvest Haven eggs, room temperature
1 cup plain yogurt, room temperature
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ½ cups fresh, ripe but firm, peaches, peeled and diced (about 3 medium peaches)

Preheat oven to 350°F. Lightly grease two 8-inch round pans, or one 9×13 pan.
Prepare streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt.

With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble.

Prepare cake: In a medium bowl, cream together the butter and sugar until fluffy.

Add eggs, being careful to beat after the addition of each egg.
Beat in yogurt and vanilla.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the peaches into the batter.

Pour into prepared pan(s) and spread evenly.

Top with streusel until batter is completely covered.

Bake for approximately 30 minutes, or until toothpick inserted in center comes out clean.

Cool for at least 15 minutes before cutting and serving.

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