Description

This Peach Coffee Cake is a moist and flavorful treat perfect for breakfast or dessert. Made with whole wheat pastry flour, fresh or canned diced peaches, and a buttery cinnamon streusel topping, it combines tender crumb with fruity sweetness and a delightful crunch. The recipe uses simple pantry ingredients and bakes to a golden perfection in under an hour, offering a wholesome twist on a classic coffee cake.

Ingredients

Batter Ingredients

½ cup avocado oil (canola or grapeseed oil can be used)
½ cup vanilla or plain Greek yogurt
¼ cup milk
2 large eggs (brought to room temperature)
2 teaspoons pure vanilla extract
⅔ cup packed light brown sugar
5 tablespoons white sugar
1 ¾ cups (220g) whole wheat pastry flour or all-purpose flour (+ 1 tablespoon for flouring the peaches)
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 ½ cups diced peaches (fresh, canned (drained), or frozen (defrosted))

Streusel Topping

⅔ cup (80g) whole wheat pastry flour or all-purpose flour
¼ cup packed light brown sugar
1 teaspoon ground cinnamon
1 large pinch of salt
¼ cup unsalted butter (softened to room temperature)

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray an 8x8-inch baking pan with non-stick cooking spray or grease it with butter to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the avocado oil, Greek yogurt, milk, eggs, vanilla extract, light brown sugar, and white sugar until fully combined and smooth.
Combine dry ingredients: In a separate small bowl, whisk together the whole wheat pastry flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture just until combined. It's okay if a few streaks of flour remain; avoid overmixing to keep the cake tender.
Prepare peaches: Place the diced peaches in a small bowl and toss them with 1 tablespoon of flour to lightly coat. This helps prevent them from sinking during baking.
Fold peaches into batter: Carefully fold the floured peaches into the batter until just combined, taking care not to overmix which could break up the peach pieces.
Make streusel topping: In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the softened butter, then use a fork or your fingers to work it in until the mixture resembles coarse pebbles.
Assemble the cake: Spread the cake batter evenly into the prepared baking pan. Evenly sprinkle the streusel topping over the batter surface.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean without wet batter.
Cool and serve: Remove the cake from the oven and transfer to a wire rack to cool to your desired temperature before slicing and serving.

Notes

Use fresh, canned (well-drained), or frozen (fully defrosted) peaches as per availability.
Room temperature eggs help create a smoother batter and better rise.
Do not overmix the batter, as it can make the cake dense.
Greasing the pan well or using non-stick spray helps with easy removal of the cake.
The streusel topping adds a lovely crunchy texture but can be omitted if preferred.
Whole wheat pastry flour adds a nuttier flavor and more fiber but all-purpose flour works well too.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.