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Peach Cream Cheese Coffee Cake

moka coffee pot
A luscious coffee cake featuring layers of peaches, cream cheese, and crumb topping for a perfect balance of sweetness and tang.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 320 kcal

Ingredients
  

For the Cake Base

  • All-purpose flour: 1½ cups
  • Baking powder: 1 teaspoon
  • Salt: ½ teaspoon
  • Granulated sugar: ¾ cup
  • Unsalted butter: ½ cup softened
  • Egg: 1 large
  • Vanilla extract: 1 teaspoon
  • Almond milk: ½ cup

For the Cream Cheese Layer

  • Cream cheese: 8 oz softened
  • Granulated sugar: ¼ cup
  • Egg: 1 large
  • Vanilla extract: ½ teaspoon

For the Topping

  • Brown sugar: ⅓ cup
  • All-purpose flour: ¼ cup
  • Ground cinnamon: ½ teaspoon
  • Unsalted butter: 3 tablespoons cold, diced

For the Peaches

  • Fresh peaches sliced: 2 cups

Instructions
 

Prepare the Base

  • Preheat your oven to 350°F (175°C) and grease the springform pan.
  • Cream butter and sugar until fluffy. Add egg and vanilla, mixing until combined.
  • Whisk together flour, baking powder, and salt.
  • Alternate adding the dry mixture and almond milk to the butter mixture, beginning and ending with the dry ingredients.
  • Prepare the Cream Cheese Layer
  • Beat cream cheese, sugar, egg, and vanilla until smooth.

Assemble the Cake

  • Spread the cake batter evenly in the pan.
  • Pour the cream cheese mixture over the batter.
  • Arrange peach slices on top of the cream cheese layer.

Add the Topping

  • Mix brown sugar, flour, and cinnamon. Cut in the cold butter until it forms coarse crumbs. Sprinkle over the peaches.

Bake

  • Bake for 45 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 15 minutes before removing from the pan.

Notes

Nutritional Information (Per Serving)

  • Calories: 320
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g

Vitamins and Minerals

  • Vitamin A: 10%
  • Calcium: 6%
  • Iron: 8%
  • Vitamin C: 7%
  • Potassium: 6%

Additional Notes and Tips

  • Substitute canned peaches for fresh ones if needed, but drain them thoroughly.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Store in the refrigerator for up to three days for best flavor.
This peach cream cheese coffee cake is guaranteed to turn any ordinary day into something worth celebrating. Bake, savor, repeat!