Sourdough Peach Coffee Cake
This sourdough peach coffee cake is fresh and warmly sweet. Fluffy vanilla cake brimming with juicy peaches, cinnamon sugar, and drizzled with sweet vanilla glaze. It's the perfect easy sourdough peach dessert or breakfast cake everyone will love!
Ingredients
Sourdough Coffee Cake Batter
- ½ cup salted butter 1 stick, softened
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- ¾ cup sourdough discard or active starter
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3 cups all purpose flour
Cinnamon Sugar & Peach Filling
- 2½ cups diced peaches OR two 15oz. cans peaches in juice, drained and diced
- 1½ cups brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter melted
Vanilla Glaze
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon whole milk
Instructions
Cinnamon Sugar & Peach Filling
- Dice peaches and set aside in a bowl.In a separate bowl stir the brown sugar, flour, and cinnamon together. Add the melted butter and mix to combine. Set aside.
Sourdough Coffee Cake Batter
- Preheat your oven to 375℉ (190℃). In a large mixing bowl, cream together butter and sugar. Add vanilla extract, eggs, milk, and sourdough discard (or active starter). Mix to combine.
- Add the salt, baking powder, and flour and mix. Beat the batter on medium-high speed for 1 minute to get it fluffy.
- Generously grease a 9x13 pan and pour half of the coffee cake batter into the bottom. Layer half of the cinnamon sugar all over the pan and sprinkle half of the diced peaches on top.Pour on the remaining batter to layer. Crumble the remaining cinnamon sugar mixture and top with the rest of the peaches.
- Bake for 40-45 minutes at 375℉ (190℃) until the top is golden brown and a toothpick inserted into the middle comes out clean. Allow to cool in the pan before slicing. Before serving, mix up glaze, and drizzle on top. Slice and enjoy!
Notes
- Baking powder - A key to creating a fluffy coffee cake is using new or recently opened baking powder. Don't use old baking powder that's been sitting for months in the back of your pantry.
- Peaches - You can use canned or fresh peaches for this recipe, either one works! If using fresh, just making sure to peel them.
- Sourdough discard - You can use sourdough discard or active starter for this recipe.
- Bake time - Watch the coffee cake carefully toward the end to make sure it gets fully baked in the center without getting the top too brown. Insert a toothpick in the center to test for doneness. The coffee cake is done when the toothpick comes out clean. Allow to fully cool in the pan before slicing.