One thing that I love about the summertime is the abundance of fresh fruits. I cannot even estimate how many fresh strawberries and blueberries we've consumed since the beginning of spring. We recently received some fresh peaches in our bi-weekly CSA delivery, and I was excited about what to make with our loot.
I asked my husband what he preferred, and he initially said that he wanted some peach cobbler. Then he quickly changed his mind and said that he wanted a peach coffee cake. This sounded perfect to me since my last batch of breakfast goodies was running out, and I desperately wanted to avoid eating English muffins again.
This peach coffee cake was was beyond phenomenal. I have been eating slices of this every day for breakfast, and I am always tempted to eat more throughout the day. The fresh, juicy peaches really shine in this coffee cake, which isn't too sweet on its own. And the addition of Greek yogurt make the cake nice and moist so it doesn't become too dry the next day.
Although my husband initially said that his favorite coffee cake flavor is cherry, he stated that this peach one was up there and may even have overtaken it into the #1 position. If you have some fresh peaches, I highly recommend this coffee cake. It is absolutely divine.
Peach Greek yogurt coffee cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1½ cups granulated sugar, divided
- 2 eggs, at room temperature
- 1 cup plain Greek yogurt (I used Chobani 2%)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced (I did not peel mine)
Grease an 8 or 9-inch square baking pan and set aside (I used a silicone 8x8 inch pan and did not grease).
In a medium bowl, mix the flour, baking powder, baking soda and salt together and set aside.
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream the butter and 1 cup of the sugar on medium high speed for 3 to 5 minutes until the mixture is light and fluffy.
Decrease the mixer speed to low and individually add the eggs until the first egg is fully incorporated before adding the second. Add the Greek yogurt and vanilla, and continue beating until the batter is uniform and smooth.
Gently and slowly add the dry ingredients to the batter and mix just until combined. Do not overmix.
In a separate small bowl, mix the remaining ½ cup sugar and the cinnamon together.
Transfer half of the batter into the prepared baking pan and smooth the top with a spatula or off-set spatula. Add half of the peaches on top of the batter and then sprinkle half to two-thirds of the cinnamon sugar mixture. Repeat: add the remaining batter, peaches and cinnamon sugar mixture.
Bake in your preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean (Mine baked for 55 minutes). Allow the cake to cool slightly before serving.
Coffee cake can be stored in an airtight container at room temperature for up to 5 days.
Yield: One 9x9 or 8x8 inch cake
Source: Slightly adapted from Brown Eyed Baker; originally adapted from Barefoot Contessa, How Easy Is That?
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