Here’s a detailed Peach Vanilla Coffee Cake recipe—soft, buttery cake with juicy peaches and a vanilla-scented crumb.
🍑 Peach Vanilla Coffee Cake
🧈 Ingredients
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ½ cup sour cream or plain yogurt
- 2–3 ripe peaches (peeled and sliced)
Optional cinnamon sugar swirl
- ¼ cup brown sugar
- 1 tsp cinnamon
Crumble topping (optional but recommended)
- ⅓ cup flour
- ⅓ cup brown sugar
- 2 tbsp butter (cold, cubed)
- Pinch of cinnamon
👩🍳 Instructions
1. Prep
- Preheat oven to 180°C (350°F)
- Grease and line an 8-inch round or square baking pan
2. Make the batter
- Whisk flour, baking powder, baking soda, and salt
- In another bowl, beat butter + sugar until light and fluffy
- Add eggs one at a time
- Mix in vanilla
- Add dry ingredients alternating with sour cream/yogurt
- Mix just until smooth (don’t overmix)
3. Assemble
- Pour half the batter into the pan
- Add half the peach slices
- Sprinkle cinnamon sugar (optional)
- Add remaining batter
- Top with remaining peaches
4. Add crumble (optional)
- Mix crumble ingredients with fingertips until sandy
- Sprinkle evenly on top
5. Bake
- Bake 40–50 minutes
- Check with a toothpick (should come out clean or with crumbs)
- Cool for at least 20 minutes before slicing
🍰 What it tastes like
Think of a soft coffee cake with:
- Juicy peach pockets 🍑
- Warm vanilla aroma 🍦
- Slight tang from yogurt/sour cream
- Crunchy buttery topping (if used)
🔁 Easy variations
- Add almond extract instead of some vanilla for a bakery-style flavor
- Mix peaches with blueberries for extra tartness
- Use canned peaches if fresh ones aren’t available (drain well)
- Add chopped nuts (walnuts/pecans) to the crumble
If you want, I can also turn this into a no-egg version, eggless Pakistani-style tea cake, or a one-bowl quick version.