Go Back

Easy Peach Coffee Cake

This Easy Peach Coffee Cake is a soft, buttery single-serving cake topped with juicy peaches and a golden cinnamon streusel. Finished with an optional vanilla glaze, it's perfect for breakfast, brunch, dessert, or an afternoon coffee break.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
5 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 1
Calories 520 kcal

Equipment

  • 4-inch (10 cm) ramekin or mini cake pan
  • 2 small mixing bowls
  • Small whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cooling rack

Ingredients
  

For the Cake

  • 3 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 1½ tablespoons unsalted butter melted
  • 1½ tablespoons sour cream
  • 1 large egg yolk
  • ¼ teaspoon vanilla extract
  • ⅓ cup fresh peach peeled and diced

For the Cinnamon Streusel

  • 1 tablespoon all-purpose flour
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon cold unsalted butter cubed

Optional Vanilla Glaze

  • 1 cup powdered sugar
  • 2 –3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Optional for Serving

  • Fresh peach slices
  • Whipped cream
  • Vanilla ice cream
  • Hot coffee or tea

Instructions
 

  • Step 1
  • Preheat the oven to 350°F (175°C). Lightly grease a 4-inch ramekin or mini cake pan.
  • Step 2
  • In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter and rub it into the dry ingredients with your fingertips or a fork until coarse crumbs form. Set aside.
  • Step 3
  • In another bowl, whisk together the flour, sugar, baking powder, and salt.
  • Step 4
  • Add the melted butter, sour cream, egg yolk, and vanilla extract. Stir just until combined. Avoid overmixing to keep the cake light and tender.
  • Step 5
  • Spoon the batter into the prepared ramekin and smooth the top.
  • Step 6
  • Scatter the diced peaches evenly over the batter.
  • Step 7
  • Sprinkle the cinnamon streusel evenly over the peaches.
  • Step 8
  • Bake for 22–26 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Step 9
  • Allow the coffee cake to cool in the ramekin for 15–20 minutes before glazing or serving.
  • Step 10 (Optional)
  • While the coffee cake cools, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or heavy cream until smooth. If the glaze is too thick, add the remaining milk 1 teaspoon at a time until it reaches a pourable consistency.
  • Drizzle the vanilla glaze generously over the warm coffee cake, letting it run between the buttery streusel crumbs. Allow the glaze to set for about 5 minutes before serving.

Notes

Use ripe peaches for the sweetest flavor.
Keep the butter cold when making the streusel for crisp, crumbly topping.
Don't overmix the batter or the cake may become dense.
Drain canned peaches and pat them dry before using.
Thaw and drain frozen peaches well before adding them to the batter.
The vanilla glaze is optional but adds a beautiful bakery-style finish.
Store leftovers covered in the refrigerator for up to 3 days.