Get the Recipe: Peach Coffee Cake
This cake tastes like summer in every single bite. Fresh juicy peaches, warm cinnamon, nutty brown butter, and a buttery crumble that bakes into a golden crust. A drizzle of melted coconut butter on top makes each slice taste rich, sweet, and completely satisfying.
Ingredients
Coffee Cake
- ⅓ cup salted butter, browned or melted
- ½ cup yogurt or sour cream
- 1 egg
- 1 tsp vanilla extract
- ¼ cup milk
- 1 ¾ cups gluten free flour, see note
- 2 tsp baking soda
- 1 tsp cinnamon
- ¾ cup coconut sugar or light brown sugar
- 1 ¾ cups sliced fresh peaches
Cinnamon Crumble
- ⅔ cup gluten free flour, see note
- 1 cup coconut sugar or light brown sugar
- ⅓ cup salted butter, softened
Topping
Coconut butter, melted
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
- In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.
- Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.
- Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.
- In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.
- Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.
- Bake for 40 to 45 minutes.
- Finally, remove from the oven. If desired, top with melted coconut butter and serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
- Do not use frozen peaches. Use fresh peaches.
- I love topping mine with melted coconut butter but feel free to use frosting or powdered sugar as well.
- Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4 days
Calories: 342kcal, Carbohydrates: 51g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 422mg, Potassium: 23mg, Fiber: 3g, Sugar: 22g, Vitamin A: 458IU, Vitamin C: 0.01mg, Calcium: 39mg, Iron: 1mg