Sourdough Peach Coffee Cake
Words cannot describe how truly delicious this coffee cake recipe is. Packed with fresh peaches, warm spices, and topped with a sweet icing, this Sourdough Peach Coffee Cake is the perfect treat for any time of day.
Servings: 8 servings
Calories: 459kcal
Cost: Recipe $3.68 / Serving $0.46
Ingredients
Cake Batter
- ½ cup sourdough discard, unfed and room temperature ($0.10)
- ½ cup granulated sugar ($0.12)
- ¼ cup brown sugar ($0.09)
- ½ cup vegetable oil ($0.60)
- 2 large eggs ($0.40)
- ½ cup milk or buttermilk ($0.09)
- 1 teaspoon vanilla extract ($0.03)
- 1 ½ cups all-purpose flour ($0.16)
- 1 teaspoon baking powder ($0.03)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon salt ($0.01)
- ½ teaspoon ground cinnamon ($0.04)
- 1 ½ cups peaches, diced ($1.25)
Cinnamon Streusel Topping
- ⅓ cup brown sugar ($0.12)
- ⅓ cup all-purpose flour ($0.04)
- ½ teaspoon ground cinnamon ($0.04)
- 3 tablespoons cold butter, cubed ($0.38)
- ¼ cup pecans or walnuts, chopped, optional
Vanilla Icing
- ½ cup powdered sugar ($0.13)
- 2-3 tablespoons milk ($0.03)
- ¼ teaspoon vanilla extract ($0.01)
Instructions
- Prep. Preheat the oven to 350°F. Grease and flour an 8x8-inch square pan or 9-inch round pan.
- Make the streusel. In a small bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Set aside.
- Mix wet ingredients. In a large bowl, whisk together the sourdough discard, granulated sugar, brown sugar, oil, eggs, milk, and vanilla until smooth.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine. Add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the diced peaches.
- Assemble. Pour the batter into the prepared pan and sprinkle evenly with the streusel topping.
- Bake. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Finish. Cool in the pan for 10 minutes. If using, whisk together the icing ingredients and drizzle over the cake before slicing.
Notes
- Mix gently. Stir only until combined to keep the cake tender.
- Peach prep. Drain and pat canned or frozen peaches dry to prevent excess moisture.
- Browning control. Tent loosely with foil if the streusel browns too quickly.
- Cooling. Let the cake cool before slicing to help it hold together.
- Storage. Store wrapped at room temperature for 2 to 3 days or refrigerate up to 5 days. Warm before serving if desired.
Nutrition
Serving: 1serving | Calories: 459kcal | Carbohydrates: 65g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 335mg | Potassium: 137mg | Fiber: 1g | Sugar: 39g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
