Why stress over desserts when you can whip up this easy peach coffee cake? Juicy peaches sink into a fluffy, golden batter, creating a treat that’s dangerously addictive. It’s sweet but not cloying, with a hint of cinnamon that says, “I tried harder than I actually did.” The soft cake and tender peaches scream “homemade,” while the recipe practically makes itself. Whether you’re serving brunch guests or indulging solo, this cake pairs perfectly with coffee and smug satisfaction. Skip the store-bought nonsense—your oven deserves better.
Easy Peach Coffee Cake
This easy peach coffee cake combines fresh peaches and cinnamon-spiced batter for a quick and satisfying treat.
Ingredients
For the Cake
- All-purpose flour: 1½ cups
- Baking powder: 1 teaspoon
- Ground cinnamon: ½ teaspoon
- Salt: ¼ teaspoon
- Unsweetened almond milk: ¾ cup
- Granulated sugar: ⅔ cup
- Neutral oil like canola: ⅓ cup
- Vanilla extract: 1 teaspoon
- Fresh peaches sliced: 1 cup
Optional Topping
- Brown sugar: 3 tablespoons
- Ground cinnamon: ¼ teaspoon
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C) and grease the baking pan.
- In a large bowl, mix flour, baking powder, cinnamon, and salt.
- Combine almond milk, sugar, oil, and vanilla in another bowl; whisk until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Gently fold in the peach slices without overmixing.
Assemble and Bake
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the optional brown sugar and cinnamon topping over the surface.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before serving warm or at room temperature.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin C: 8%
- Vitamin A: 5%
- Calcium: 6%
- Iron: 7%
- Magnesium: 4%
Additional Notes and Tips
- Use frozen peaches if fresh ones are out of season; just thaw and drain first.
- Sprinkle some slivered almonds for extra crunch.
- Store leftovers in an airtight container for up to three days.
