Peach Coffee Cake

Peach Coffee Cake Recipe

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Sweet peach slices nestled beneath a golden lid of crumb topping take the starring role in this peach coffee cake that's perfect for weekend brunch!

Make crumb topping: Combine flour, sugar, cinnamon, and salt in a small bowl.

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Add melted butter and vanilla extract to the bowl.

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Toss mixture together with a fork until crumbly. Chill topping in the freezer until needed.

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Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Beat butter and sugar in a large mixer bowl on medium speed until light and fluffy.

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Beat in vanilla and almond extracts.

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Reduce speed to low and add eggs and egg yolk one at a time.

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With mixer on low speed, add dry ingredients in 3 additions.

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Alternate with buttermilk mixture, beating just until incorporated.

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Assemble cake: Spoon cake batter into a 9-inch springform pan.

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Top with spoonfuls of peach (or apricot) jam and swirl with a toothpick.

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Top cake batter with fresh peach slices.

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Add crumb topping. Bake cake for 65 to 70 minutes. Let cake cool for 30 minutes, then remove sides of springform pan and cool.

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Drizzle cake with vanilla glaze and enjoy!

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