Description
A tender, spice-infused coffee cake layered with juicy peaches and a buttery streusel topping. Perfect with coffee or any time of day, this classic dessert balances sweetness and crunch for a comforting treat.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
1 cup milk
2 1/2 cups fresh peeled peaches, chopped
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3 tablespoons milk or plant-based alternative (for glaze)
1/2 cup powdered sugar
Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold unsalted butter (substitute with halal-vegetable shortening), diced
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
Whisk flour, sugar, baking powder, and 1 teaspoon cinnamon in bowl.
Add softened butter, eggs, milk, and fold in chopped peaches.
Spread batter evenly in prepared dish.
For streusel, mix flour, brown sugar, and cold butter until crumbly. Sprinkle over batter.
Bake 45 minutes until golden and a toothpick inserted comes out clean.
Prepare glaze: Whisk powdered sugar with 3 tbsp milk. Drizzle over warm cake if desired.
Notes
Use ripe peaches for best juiciness
Substitute halal vegetable shortening for butter in streusel
Garnish with sliced peaches or pecans for variation
Store in airtight container for up to 3 days
Pair with black coffee or dairy-free milk for full experience
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 500
- Sugar: 42g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg