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Peach Coffee Cake with Vanilla Glaze

Peach Coffee Cake with Vanilla Glaze – Soft and Delicious

This Peach Coffee Cake with Vanilla Glaze is soft, buttery, and filled with juicy peaches in every bite. Finished with a sweet vanilla glaze, it's perfect for breakfast, brunch, dessert, or enjoying with a cup of coffee.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 cups fresh peaches peeled and diced

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold the diced peaches gently into the batter.
  • Spread the batter evenly into the prepared baking pan.
  • Bake for 38–42 minutes, or until a toothpick inserted into the centre comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes before transferring it to a cooling rack.
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Drizzle the vanilla glaze over the cooled cake.
  • Slice and serve with coffee or tea.

Notes

 
  • Fresh, ripe peaches give the best flavour and texture.
  • Frozen peaches can be used after thawing and draining well.
  • Avoid overmixing the batter to keep the cake light and fluffy.
  • Let the cake cool slightly before glazing for the best finish.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
 

Nutrition Facts

 
  • Calories: 470 kcal
  • Carbohydrates: 66 g
  • Protein: 6 g
  • Total Fat: 21 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 85 mg
  • Sodium: 260 mg
  • Potassium: 180 mg
  • Fiber: 2 g
  • Sugar: 39 g
  • Vitamin A: 720 IU
  • Vitamin C: 5 mg
  • Calcium: 85 mg
  • Iron: 2 mg