Peach Coffee Cake Squares

This peach coffee cake recipe is a favorite for summer mornings or cozy gatherings thanks to its soft crumb and juicy pockets of fresh peach. Every bite combines buttery cake with a crumbly sweet topping and a hint of cinnamon making this perfect with a cup of coffee or tea.

My family always asks for this when peaches are in season. The first time I baked it I was surprised how quickly everyone asked for seconds and now it is our official sign that summer has arrived.

Ingredients

• Butter: softened for a tender and rich cake crumb choose unsalted for more control over flavor
• Sugar: brings sweetness and allows the top to caramelize slightly use fresh white sugar for best result
• Eggs: help with structure and moisture make sure they are at room temperature for easier mixing
• Vanilla extract: adds warmth and depth real vanilla is worth the splurge
• All purpose flour: gives structure sift to avoid lumps and for an even crumb
• Baking powder: ensures the cake rises light and fluffy check expiration for active leavening
• Sour cream: keeps the cake moist and adds a subtle tang use full fat for best richness
• Peaches: finely diced for sweet bursts throughout choose ripe but firm peaches for clean dice and vibrant taste
• Ground cinnamon: infuses warmth and complements both cake and topping
• Brown sugar: in the topping melts into gooey bits fresh is best for easy mixing
• Butter: melted for the topping to create crunchy pebbles stick to unsalted for balance
• Gluten free option: brown rice flour tapioca starch and potato starch replace all purpose flour for celiacs be sure to add xanthan gum for binding

Step-by-Step Instructions

Prep the Pan:

Grease an 8 inch square pan with butter making sure to cover corners so the cake releases easily after baking

Cream the Butter and Sugar:

Beat butter and sugar together for about six to seven minutes until light and fluffy you want to see it almost doubled in volume with a very pale look

Add the Eggs and Vanilla:

Mix in eggs one at a time just until blended then pour in vanilla and stir again do not overmix so your cake stays tender

Prepare the Peaches:

Dice your peaches finely and toss them in a bowl with a little of the dry mix and the cinnamon this helps them stay suspended in the batter

Mix Dry Ingredients:

Combine flour and baking powder in a bowl sift if possible so there are no lumps and everything is evenly distributed

Combine Wet and Dry:

Add half of your dry ingredients to the creamed mixture stir to blend then add in the sour cream finish with the rest of the dry ingredients and mix until just combined for a soft cake

Fold in Peaches and Assemble:

Gently fold diced peaches into the batter try not to overwork or the cake could be dense then spread all of it evenly into your greased pan

Make the Topping:

In the bowl that held the peaches add flour brown sugar and melted butter use a fork to toss lightly until big clumps form

Top and Bake:

Sprinkle all crumb topping over your batter and bake at 350 degrees Fahrenheit for about forty four to forty six minutes cake is ready when a toothpick comes out clean or with moist crumbs

Cool and Serve:

Let the cake cool fully before slicing for easy serving and neater squares

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I love using wild peaches from my family’s backyard For me fresh diced peaches are the star and remind me of summer mornings spent baking with my mom while the kitchen was full of that sweet cinnamon aroma

Storage Tips

This cake stays moist for up to three days if tightly covered at room temperature For longer storage refrigerate slices in an airtight container and let come to room temperature before eating You can freeze the cake tightly wrapped for up to two months – just thaw overnight

Ingredient Substitutions

If fresh peaches are not available diced canned peaches well drained work nicely or go for nectarines for a similar texture Greek yogurt can take the place of sour cream while almond extract can be swapped for some or all of the vanilla for a twist

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Serving Suggestions

Serve slices slightly warm with extra peaches on the side or a scoop of vanilla ice cream For brunch I love small cubes with a dollop of whipped cream and a dusting of cinnamon Guests will not know whether to reach for coffee or tea – this cake goes beautifully with both

Cultural Notes

Coffee cakes like this have roots in European and American baking They became a staple in the US for casual breakfast gatherings and potlucks with fruit variations showing up wherever fresh produce was plentiful My grandmother taught me to always keep a crumb topping handy because you never know when a neighbor might stop by

Recipe Questions & Answers

→ Can I use canned or frozen peaches?

Fresh peaches are ideal, but canned or well-drained frozen peaches work. Chop into small pieces and pat dry before adding.

→ How can I make this cake gluten-free?

Swap all-purpose flour with brown rice flour, tapioca starch, potato starch, and xanthan gum for the cake. Use brown rice flour in the topping.

→ What is the best way to store leftovers?

Store cooled squares in an airtight container at room temperature for up to two days, or refrigerate for up to five days.

→ Can I freeze this cake?

Yes, wrap slices tightly and freeze for up to three months. Thaw at room temperature before serving.

→ Is it necessary to peel the peaches?

Peeling ensures a smoother texture, but you can leave the skins on for a more rustic look and taste.