Peach Coffee Cake Squares (Printable Version)
Buttery cake loaded with peaches and cinnamon crumb, ideal for breakfast or dessert. Includes gluten-free option.
# What You'll Need:
→ Cake Ingredients
01 -
1/2 cup butter, softened
02 -
1 cup sugar
03 -
2 eggs
04 -
2 teaspoons vanilla extract
05 -
1 cup all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/2 cup sour cream
08 -
2 peaches, peeled and diced into 1/4-1/8 inch pieces (approximately 1 cup)
09 -
1/2 teaspoon ground cinnamon
→ Topping Ingredients
10 -
2/3 cup all-purpose flour
11 -
2/3 cup brown sugar
12 -
1/4 cup butter, melted
→ Gluten-Free Cake Alternative
13 -
2/3 cup brown rice flour
14 -
1/4 cup tapioca starch
15 -
1/4 cup potato starch
16 -
1/2 teaspoon xanthan gum
→ Gluten-Free Topping Alternative
17 -
2/3 cup brown rice flour
# Steps to Follow:
01 -
Preheat the oven to 350°F. Grease an 8-inch square pan with butter.
02 -
Beat the butter and sugar together until light and fluffy, about 6-7 minutes. Add the eggs and vanilla, mixing just until combined.
03 -
Combine the flour and baking powder in a bowl. Place the diced peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients and cinnamon. Stir gently to coat the peaches.
04 -
Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined.
05 -
Stir in the peaches and pour the batter into the prepared pan.
06 -
Combine the flour and sugar for the topping in the same small bowl that held the peaches. Add the melted butter and stir lightly with a fork, leaving larger crumbly pieces.
07 -
Sprinkle the sugary crumbs over the batter in the pan. Bake for 44-46 minutes, or until a toothpick comes out clean or with moist crumbs. Allow to cool before slicing.
# Additional Notes:
01 -
The peaches add extra moisture, so ensure the cake is baked thoroughly. Test with a toothpick, which should come out clean or with moist crumbs.