Nothing tastes more like summer than baked peaches.
Another month, another bundt! Stone fruit season is beating the door down with luscious, juicy pit-fruit left and right. Peaches are one of my favorite and these two got nice and ripe as I waited for them to get ready for this cake. A combination of very juicy, very sweet peaches mixes perfectly with this almond-cinnamon streusel swirl. The peaches cook down into very soft pockets of sweet fruit, turning this coffee cake into a beautiful cake-cobbler hybrid I could write poems about.
That almond-cinnamon layer also doesn’t stop giving. This is a very sweet cake after all is said and done, so feel free to adjust the sugar in the streusel or the cake to adapt to the sweetness of your peaches. Enjoy it cold with a hot cup of coffee, or, really, you could eat this warm with some vanilla ice cream or whipped cream. It’s just that decadent.
Peach Coffee Cake Bundt
Adapted from Barbara Bakes
- 2 3/4 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup of butter at room temperature
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup Greek yogurt, yogurt, or sour cream
- 1/3 cup milk
- 2 large, very ripe peaches, peeled (or unpeeled) and diced
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup toasted almonds, in little pieces
Preheat oven to 350 degrees Fahrenheit. Prep 10-cup bundt pan or two 9″ cake pans or 3 loaf pans.
Sift together flour, salt. and baking powder. Set aside.
In a mixer, beat together softened butter + sugar until light and fluffy. Then, add in eggs one at time, beating thoroughly after each addition. Add in vanilla and almond extracts and blend together once more. Mix together your yogurt and the milk to liquify it up a bit. Alternate dry (flour, baking powder + salt) with wet (yogurt and milk) until you have a thick, quick-bread like batter. Toss in a pinch of the almond bits if you’d like.
For the swirl, mix together the melted butter, cinnamon, brown sugar, and toasted almond bits until combined. Sprinkle some on the top of your prepared bundt pan, then about 1/4 cup of the diced peaches, then layer 1/2 of the coffee cake batter on top of the peaches and streusel in the pan. Add the rest of the streusel, then the rest of the peaches, and finally, layer on the rest of the batter. You may need to dollop and spread with your spatula or a back of a spoon, as again, the batter will be rather thick.
Bake for 45-50 minutes until fully cooked. The peaches will stay soft and keep some of the cake surrounding them moist,so don’t be alarmed if you find “wet spots” as that’s really just a result of the peach juice.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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