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peach coffee cake

A moist and flavorful peach coffee cake topped with a buttery crumble, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup butter, softened
  • 1 cup sugar
  • 2 units eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 cup sour cream
  • 2 pcs peaches, peeled and diced
  • 0.5 teaspoon ground cinnamon
Topping
  • 0.667 cup all-purpose flour
  • 0.667 cup brown sugar
  • 0.25 cup butter, melted
  • 0.25 cup tapioca starch
  • 0.25 cup potato starch
  • 0.5 teaspoon xanthan gum

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Grease an 8-inch square pan. Beat butter and sugar until light and fluffy, then add eggs and vanilla, mixing until just combined.
  2. Combine flour and baking powder. Toss diced peaches with a small amount of dry mixture and cinnamon. Fold peaches into batter and pour into prepared pan.
  3. Mix topping ingredients, including melted butter, until crumbly. Sprinkle over batter.
  4. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Notes

This peach coffee cake is best served warm with a dusting of powdered sugar or a dollop of whipped cream.