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peach coffee cake

A tender, buttery peach coffee cake filled with fresh peach pieces and topped with a brown sugar crumb. Perfect for breakfast or dessert!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 cup sour cream
  • 2 peaches peaches, peeled and diced about 1 cup worth
  • 0.5 teaspoon ground cinnamon
  • 0.666 cup all-purpose flour
  • 0.666 cup brown sugar
  • 0.25 cup butter, melted
  • 0.666 cup brown rice flour
  • 0.25 cup tapioca starch
  • 0.25 cup potato starch
  • 0.5 teaspoon xanthan gum
  • 0.666 cup brown rice flour

Method
 

Preparation Steps
  1. Preheat the oven to 350°F. Grease an 8-inch square pan with butter. Beat the butter and sugar until light and fluffy, about 6-7 minutes. Add eggs and vanilla, mixing just until combined.
  2. Combine flour and baking powder in a bowl. Toss diced peaches with a small amount of flour and cinnamon. Gently coat peaches.
  3. Add half of the dry ingredients to the batter and stir. Mix in sour cream. Add remaining dry ingredients, mixing just until combined. Fold in peaches and pour into prepared pan.
  4. Mix topping flour, sugar, and melted butter with a fork, leaving larger crumb pieces. Sprinkle topping over batter.
  5. Bake for 44-46 minutes until a toothpick comes out clean. Cool before slicing.

Notes

Enjoy this sweet and fruity coffee cake as a delightful breakfast or dessert.