Description
Peach Coffee Cake with vanilla glaze is soft, fluffy, and packed with cinnamon-spiced peaches. Made with Greek yogurt and topped with a creamy vanilla glaze, it’s perfect for brunch, dessert, or a cozy afternoon treat. Bake it today and enjoy a slice of summer!
Ingredients
Peach Topping:
4 ripe peaches, diced
4 tbsp melted butter
1 cup brown sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
3 tbsp all-purpose flour
Greek Yogurt Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
4 tbsp softened butter
1 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
1/2 cup full-fat Greek yogurt
Vanilla Glaze:
1 tbsp softened butter
1 tsp vanilla extract
2/3 cup powdered sugar
4–5 tsp heavy cream
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Place a sheet of parchment paper on the base of a 9-inch springform pan and grease the sides well.
- Make the Peach Topping: In a large bowl, toss together diced peaches, melted butter, brown sugar, cinnamon, nutmeg, and flour until well coated. Set aside.
- Prepare the Cake Batter:
- Whisk flour, baking powder, and baking soda in a medium-sized bowl.
- In a separate large bowl, beat the butter and sugar until fluffy, about 2-3 minutes.
- Add eggs one at a time, then stir in vanilla extract and Greek yogurt. Mix until smooth and creamy.
- Gently fold in the dry ingredients until just combined. Avoid overmixing to preserve a light texture.
- Assemble the Cake: Spoon the batter into the prepared pan and spread evenly. Scatter the peach mixture over the top.
- Bake: Bake for 45 to 60 minutes on the center oven rack. The cake is done when a toothpick inserted into the center emerges clean and the top is golden.
- Cool: Let the cake rest in the pan on a wire rack for 30 minutes. Then, slowly detach the springform ring to release the cake.
- Glaze: Mix butter, vanilla, powdered sugar, and 2 tablespoons of heavy cream in a small bowl until smooth. Add more cream, a teaspoon at a time, to achieve a thick but pourable glaze. Drizzle over the slightly warm cake.
Notes
Use ripe but firm peaches for best results.
Don’t overmix the batter—this keeps the cake light and fluffy.
You can substitute peaches with nectarines or apples.
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 36g
- Carbohydrates: 48g
- Protein: 3g