Peach Coffee Cake

5 from 4 votes

Amazingly delicious, this Peach Coffee Cake is peach cobbler in coffee cake form! It has a soft light cake base with a cinnamon swirl in the center and is then loaded with a delicious layer of fresh peaches under a buttery streusel crumb top. To top it off, it's drizzled with a sweet homemade maple glaze! If that wasn't enough, it's gluten free, nut free, eggless and can be dairy free (vegan)! If you love peaches, this is the recipe for you!

Prep Time20

Cook Time1 20

Cool Time20

Total Time2

Course: Breads and Scones

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Slices

Calories: 448kcal

Author: Lee

Ingredients

For the Coffee Cake

½ cup milk
½ tablespoon white vinegar
2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1.5 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 rounded tablespoons cornstarch mixed with 6 tablespoons water
½ cup unsalted butter or vegan baking stick, room temperature
1 cup granulated sugar
¾ cup sour cream , full fat
1 ½ teaspoons pure vanilla extract
3 peaches washed, peeled, cored and sliced

For the Cinnamon Sugar Filling

2 tablespoons granulated sugar
½ teaspoon ground cinnamon

For the Streusel Topping

1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
½ cup light brown sugar , packed
¾ teaspoon ground cinnamon
½ cup unsalted butter or vegan baking stick, melted

For the Maple Glaze

1 cup confectioners’ sugar
1 tablespoon pure maple syrup
½ tablespoon water , room temperature

US Customary - Metric

Instructions

Wash and dry the 3 peaches. Pit them and slice them into thin pieces. Place the slices in a medium size bowl and set aside.
Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch springform pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
I like to cut the parchment paper into a square, place then place and lock the springform pan over the paper. Then I cut the parchment into a circle.
Measure out ½ cup milk. Add in ½ tablespoon white vinegar. Mix with a spoon and let sit for 5-10 min. Stir again.
The milk should appear chunky and that’s normal. This is our homemade buttermilk. Set aside.
In a large bowl, whisk together the 2 cups multipurpose gluten free flour, 1.5 teaspoons baking powder, 1 teaspoon baking soda and ½ teaspoon kosher salt until combined. Set aside.
In a medium bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch (52 grams) and the 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup unsalted butter or vegan baking stick, the 1 cup granulated sugar until soft and creamy. About 1-2 minutes.
Slowly beat the cornstarch water mixture into the creamed butter and sugar.
With the mixer still on low speed, mix in the ¾ cup sour cream and 1.5 teaspoons pure vanilla extract. The mixture will look liquidy and chunky; that's normal.
Slowly beat in the gluten free flour mixture a little at a time until just combined.
With the mixer on low speed, slowly pour the ½ cup homemade buttermilk into the batter. Mix until just combined. Scrape down sides and combine.
In a small bowl, whisk together the 2 tablespoons granulated sugar and the ½ teaspoon ground cinnamon until combined.
Using a spatula, scoop half the batter into the springform pan; smooth the top with an icing spatula or the back of a spoon.
Sprinkle the cinnamon sugar over the top of the batter.
Add the rest of the batter and carefully smooth the top with an icing spatula or back of a spoon.
Be careful with this part because the batter is quite thick.
Fan the peach slices out, in a circle, on the top of the cake. You can have them overlap a little but you want to cover the entire top.

Make the Streusel Topping

In a large bowl, whisk together the 1 ¼ cups gluten free flour, the ½ cup light brown sugar and ¾ teaspoon ground cinnamon.
Pour in the ½ cup unsalted butter (that's been melted) and stir with a spatula until large crumbs form.
Sprinkle the crumbs all over the peach layer. Make sure to use them all and cover all the peaches. The crumbs will pile on top of one another; that's normal.
Bake the cake in the center rack of the 350 degree oven for 80 minutes or until a skewer inserted in the center of the cake comes out clean.
Take out of the oven and let cool completely in the pan.

Make the Maple Glaze

In a medium bowl, whisk together the 1 cup confectioners’ sugar, 1 tablespoon maple syrup and ½ tablespoon water until combined and smooth.
Drizzle the maple glaze on top of the cool cake and top with extra peach slices in the center if desired!

Video

Notes

Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan sour cream.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams) and ¼ cup of milk and ¼ tablespoon white vinegar.

Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the peaches as much. Store in the fridge for one day. If you desire, microwave (not in the foil) for 5-10 seconds to warm up. Be careful not to burn your mouth.

Freezing: If you won't be eating all the slices the next day, take the wrapped slices and pop them in the freezer for up to 14 days. Do not freeze with the fresh peaches on top.

Defrosting: Take out of the freezer and leave at room temperature until soft; about 2 hours. Also, you can microwave each slice (not in foil) for 10-20 seconds to make the cake nice and warm again. Be careful not to burn your mouth on hot peaches and glaze.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition