Peach Crumble Coffee Cake

Peach season is approaching, and as the days get warmer, there’s nothing quite like enjoying seasonal fruits in various forms of dessert.

Despite its name, coffee cake doesn’t actually contain coffee. Instead, it’s a cake that pairs perfectly with a cup of coffee or tea. This peach coffee cake is deliciously soft and buttery, filled with fresh peaches and homemade peach jam.

INGREDIENTS

FOR CRUMBLE TOPPING

• 70g cold unsalted butter, cubed
• 35g granulated sugar
• 60g brown sugar
• 150g all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp salt

FOR CAKE BATTER

• 73g whole milk
• 2 eggs
• 2 tsp vanilla extract
• 68g whole milk yogurt
• 105g unsalted butter, melted
• 225g granulated sugar
• 255g all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 180g diced peach

FOR PEACH JAM

• 300g diced peach
• 50g granulated sugar

FOR CINNAMON SUGAR

• 28g brown sugar
• 1/4 tsp cinnamon

PROCESS

FOR CRUMBLE TOPPING

1. In a medium mixing bowl, combine the all-purpose flour, granulated sugar, cinnamon, and brown sugar using a whisk.
2. Add the unsalted butter to the dry ingredients and use your hands to crumble the mixture together. Set aside.

FOR PEACH JAM

1. Pit and chop the peaches into small pieces.
2. In a large, heavy-bottomed pot, combine the chopped peaches and sugar. Stir well.
3. Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.
4. Once the mixture comes to a boil, reduce the heat to low and let it simmer, stirring occasionally, until the peaches break down and the mixture thickens to a jam-like consistency, about 10-15 minutes.
5. Remove the pot from the heat and set it aside.

FOR CAKE BATTER

1. Preheat the oven to 425°F (218°C). Line a baking pan with paper liners or lightly grease it with cooking spray.
2. In a large mixing bowl, whisk together the milk, yogurt and eggs until combined, then stir in the vanilla extract.
3. Gradually add the melted butter and granulated sugar to the milk and egg mixture, stirring until combined.
4. Add the all-purpose flour, baking powder, and baking soda. Fold in the dry ingredients using a spatula until just combined.
5. Gently fold in the diced peach with a spatula, being careful not to over mix the batter.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. Sprinkle cinnamon sugar on top, then dollop the peach jam and spread it out evenly.
8. Sprinkle the crumble topping evenly over the cake batter.
9. Bake at 425°F (218°C) for 13 minutes. Then reduce the temperature to 360°F (182°C) and bake for an additional 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.