This peach coffee cake is a real treat! Two rich and delicious peach coffee cakes, topped with streusel and almonds, are layered and decorated with a buttercream frosting.
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When I tried this cake for the first time, I couldn't wait to share it with you! Made with yogurt, this cake recipe is wonderfully rich with the flavor of peaches bursting through.
Traditionally, coffee cakes are a one layered cake with a streusel topping, and enjoyed with a cup of coffee (hence the name, they do not actually contain coffee). We decided to go a little bit further and make a 2 tier cake that is layered with a delicious buttercream frosting. In this case, more is definitely better!
Simple to make, this tasty cake is a hit with everyone who tries it, I just know you are going to love it!
Be sure to check out my Peach Oatmeal Bars and Peach Pancakes too!
Why you will love this recipe!
- Good shelf life: The yogurt in this cake keeps it wonderfully moist, and it will keep really well for around 5 days after baking. They are also freezer friendly.
- Simple: There's nothing complicated about this recipe and it's a great one for both novice and experienced bakers to make.
- One or two cakes: Although we love the look of the layered coffee cake, you can also make them as two separate cakes and freeze one for later. You can also half the ingredients if you just want to make one.
- Dietary info: This layered peach coffee cake recipe is vegetarian.
Ingredient Notes
- Butter and eggs should be at room temperature. Be sure to plan ahead and take them out of the fridge at least an hour before you want to make this recipe.
- This recipe uses cake flour. Cake flour produces a lighter and finer crumb, using all-purpose flour will result in a denser and heavier cake.
- This cake is made using tinned peaches. If you want to use fresh, you will need 6 peaches.
- Use plain yogurt.
- For the best crunch, crush whole almonds using a kitchen mallet.
How to make a peach coffee cake
- Cream together the sugar and butter and mix in the eggs (photo 1).
- Mix in the dry ingredients and the yogurt (photo 2).
- Fold in the chopped peaches and pour into two cake tins (photo 3).
- Top with the streusel and almond topping and bake (photo 4).
Layering and Decorating
You can totally serve this recipe as two separate coffee cakes with the streusel topping. This is how I first tried this cake and it was super delicious! This time we decided to fancy it up a bit and use a simple buttercream frosting to layer and decorate the cake.
You don't need to overdo the frosting on this cake or it will be too sweet. Pipe dots around the edge of the one of the cakes, and then a small circle of dots it the middle. Spread the dots in the middle into a thin layer, then place the other cake on top.
You can pipe butter cream frosting on top in thin lines and we also added butter cream flowers that we made by piping on to parchement and then freezing for 30 minutes before placing on top.
Whether you decide to decorate the cake, or not, it will still be super tasty and the star of the show for sure!
Make Ahead and Storage
Once made, this peach coffee cake can be stored in an airtight container at room temperature for up to 5 days. If you have used buttercream frosting it can stay at room temperature for 3 days.
The cakes, without frosting, can be frozen for up to 3 months. Wrap them well in plastic wrap and place in a freezer bag or container to prevent freezer burn. Thaw them at room temperature to serve.
Recipe Notes and Tips
- This recipe will make two peach coffee cakes. If you only want to make one you will have to half an egg, which can be tricky, but it is doable!
- All recipe measurements are in grams for accuracy. You will need a digital kitchen scale for this recipe.
- The butter and eggs must be at room temperature. This is to create a uniformed batter that create a light and tender crumb.
- Grease and line your pans with parchment paper so that the cakes are easy to remove.
- Test the cake for doneness at around 30 minutes. An inserted toothpick should come out clean.
- If frosting the cakes with buttercream, allow them to fully cool first or the icing will thin and run off.
This 2 layered peach coffee cake is a must make and it definitely won't disappoint! Whether you are looking to make a gorgeous centrepiece, or a simple cake to enjoy with a morning coffee, this recipe won't see you wrong!
Layered Peach Coffee Cake
Equipment
- Kitchen Mallet
Ingredients
For 2 peach coffee cakes
- 130 grams unsalted butter (room temperature)
- 300 grams granulated sugar
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 350 grams cake flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 245 grams plain yogurt (1 cup)
- 2 cans peach halves (398ml / 13.4oz each)
For the streusel topping
- 180 grams all purpose flour
- 90 grams granulated sugar
- 90 grams brown sugar
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon vanilla extract
- 140 grams unsalted butter (room temperature)
- ¼ cup whole almonds
For the buttercream frosting (optional)
- 40 grams unsalted butter (room temperature)
- 32 grams powdered sugar
- 120 grams cream cheese
- ½ teaspoon vanilla extract
Instructions
- Grease and line the baking tins with parchment. Preheat the oven to 180c / 356F.
Make the cake batter
- In a large bowl, cream together the butter and sugar until well combined and smooth.130 grams unsalted butter, 300 grams granulated sugar
- One at a time, add in the eggs and stir to combine. Stir in the vanilla extract.3 large eggs, 1 tablespoon vanilla extract
- In a large bowl, mix together the cake flour, baking powder, baking soda and salt.350 grams cake flour, ½ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Stir a third of the yogurt into the butter, sugar and egg mixture, then, sieve in a third of the flour mixture. Mix with a spoon to combine so no dry flour is left.245 grams plain yogurt
- Repeat adding a third of the yogurt and a third of the flour.
- Repeat again using the remaining yogurt and flour.
- Drain the peaches and chop into small bitesized pieces. Fold into the cake batter.2 cans peach halves
- Pour the batter into the two prepared tins.
Make the streusel topping
- Place the flour, sugars, cinnamon, vanilla and butter into a bowl.180 grams all purpose flour, 90 grams granulated sugar, 90 grams brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, 140 grams unsalted butter
- Use your fingers to rub everything together until combined and crumbly.
- Place the streusel on top of each cake.
- Place the whole almonds into a ziplock bag and use a kitchen mallet to break them into pieces. Top the cakes evenly with the almonds.¼ cup whole almonds
Bake the cake
- Place the cakes into the preheated oven and bake for 35 to 45 minutes. Start to check the cakes for doneness at 30 minutes.
Make the buttercream frosting and decorate
- Use a hand blender to whip the butter in a large bowl til light and fluffy.40 grams unsalted butter
- Add in the powdered sugar and whip together til well mixed.32 grams powdered sugar
- Add in the vanilla extract and mix again.½ teaspoon vanilla extract
- Add in the cream cheese and mix. Do not over mix at this stage, it should just be combined.120 grams cream cheese
- Ice dots of the frosting on the top of one cake. Around the outside, then a smaller circle towards the centre of the cake. Spread the inner dots of buttercream with a knife to create a thin layer.
- Place the other cake on top and decorate with the remaining buttercream.
Notes
- This recipe will make two peach coffee cakes. If you only want to make one you will have to half an egg, which can be tricky, but it is doable!
- All recipe measurements are in grams for accuracy. You will need a digital kitchen scale for this recipe.
- The butter and eggs must be at room temperature. This is to create a uniformed batter that create a light and tender crumb.
- Grease and line your pans with parchment paper so that the cakes are easy to remove.
- Test the cake for doneness at around 30 minutes. An inserted toothpick should come out clean.
- If frosting the cakes with buttercream, allow them to fully cool first or the icing will thin and run off.
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