This Southern Peach Coffee Cake is a comforting, homemade treat that balances fluffy, yeast-leavened dough with fresh fruit and a buttery crumb topping. The base is soft and slightly sweet, providing the perfect canvas for juicy peach slices and a spiced butterscotch streusel. It offers a warm, nostalgic flavor profile with notes of cinnamon, nutmeg, and vanilla. Ideal for weekend brunches, afternoon tea, or as a special dessert to share with family and friends, this cake captures the essence of Southern hospitality. The glaze adds a final touch of sweetness, making it an irresistible indulgence that feels both rustic and elegant.
Southern Peach Coffee Cake
Description
This Southern Peach Coffee Cake is a comforting, homemade treat that balances fluffy, yeast-leavened dough with fresh fruit and a buttery crumb topping. The base is soft and slightly sweet, providing the perfect canvas for juicy peach slices and a spiced butterscotch streusel. It offers a warm, nostalgic flavor profile with notes of cinnamon, nutmeg, and vanilla. Ideal for weekend brunches, afternoon tea, or as a special dessert to share with family and friends, this cake captures the essence of Southern hospitality.Ingredients
Directions
-
In a large mixer bowl, combine 1/2 cup of the flour, sugar, salt, and yeast.
-
Add the softened butter and hot water to the dry ingredients; beat at medium speed for 2 minutes.
-
Add the egg, 1 1/2 teaspoons of vanilla, and another 1/2 cup of flour.
-
Beat at high speed for 2 minutes until smooth.
-
By hand, stir in 3/4 cup of the remaining flour to form a stiff batter.
-
Spread the batter evenly into a greased 9-inch square pan.
-
In a small bowl, combine the remaining 1/4 cup flour, brown sugar, dry butterscotch pudding mix, cinnamon, and nutmeg.
-
Cut in the 2 tablespoons of butter until the mixture is crumbly.
-
Sprinkle the crumb topping evenly over the cake batter.
-
Arrange peach slices on top of the crumb layer.
-
Cover the pan and let the cake rise in a warm, draft-free place until doubled in bulk, about 1 hour.
-
Bake at 400 degrees Fahrenheit (204°C) for 25 minutes, or until golden brown and cooked through.
-
Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
-
In a small bowl, whisk together powdered sugar, milk, and 1/4 teaspoon vanilla to make a glaze.
-
Drizzle the glaze over the top of the cooled cake before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 887.1kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 9.2g46%
- Cholesterol 126.6mg43%
- Sodium 2580.7mg108%
- Total Carbohydrate 167.8g56%
- Dietary Fiber 6.2g25%
- Sugars 73.2g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water is hot but not boiling to activate the yeast without killing it.
You can use fresh sliced peaches or drained canned peaches. If using fresh, ensure they are ripe and sliced thinly for even baking.
This cake is best served warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.
The recipe yields one cake, which is quite rich and satisfying.
