Canned Peach Coffee Cake Recipe [FULL GUIDE]

Alright, let’s get real for a moment. There’s something magical about coffee cake. It’s that warm, cozy treat that pairs perfectly with your morning coffee or afternoon tea – a little slice of comfort that’s moist, sweet, and just the right amount of crumbly. Now, imagine taking that classic and giving it a summery, fruity twist with canned peaches. Yes, canned peaches! They bring a burst of juicy sweetness without the fuss of peeling or chopping fresh fruit. Plus, they’re available year-round, making this cake a go-to anytime you want to impress with minimal effort.

So, why canned peaches? Well, besides being super convenient, canned peaches add a tender, juicy texture and vibrant flavor that perfectly balances the buttery richness of a coffee cake. It’s like a little vacation for your taste buds – all baked into a single pan. This recipe is perfect for beginners and pros alike, plus it’s versatile enough for breakfast, brunch, or dessert. Intrigued? Let’s jump right into the goodness.

Canned Peach Coffee Cake Recipe

Here’s what you’re aiming for: a tender, moist coffee cake that boasts juicy pockets of peaches, swirled with cinnamon sugar, and topped with a crunchy streusel crumb. It’s that perfect marriage of soft crumb and crisp topping with a fruity surprise inside every bite. The aroma alone is enough to pull you to the kitchen faster than you can say “yum”!

Imagine the golden brown edges, the slight caramelization of sugars on top, and that luscious peach filling bursting through. Whether you’re serving it to guests or treating yourself, this cake is an absolute crowd-pleaser.

Ingredients Needed

Let’s get all our ducks in a row. Here’s the shopping list broken down for ease:

• Dry Ingredients

  • 2 cups all-purpose flour – for that tender yet sturdy cake structure
  • 1 ½ teaspoons baking powder – the lift you want
  • ½ teaspoon baking soda – helps with rise and texture
  • ¼ teaspoon salt – balances sweetness and enhances flavors
  • 1 teaspoon ground cinnamon – because cinnamon + peaches = love

• Wet Ingredients

  • ¾ cup granulated sugar – sweetens the cake
  • ½ cup unsalted butter, softened – the richness factor
  • 2 large eggs – the binders
  • 1 teaspoon vanilla extract – deepens flavor complexity
  • 1 cup sour cream or plain yogurt – keeps the cake moist and tender

• Fruit

  • 1 can (15 ounces) sliced peaches in syrup, drained (reserve ¼ cup syrup) – the star ingredient!

• Topping/streusel

  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • ¼ cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon
  • Optional: ½ cup chopped pecans or walnuts for crunch

How To Make Canned Peach Coffee Cake

Now, let’s talk about the step-by-step process, so you can visualize every moment:

1. Prep and preheat: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to keep that cake from sticking.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. This ensures your leaveners and spices are evenly distributed.
3. Cream butter and sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until light and fluffy. This takes about 3-5 minutes and creates air pockets – essential for a light cake.
4. Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract. This builds the batter’s structure and flavor.
5. Incorporate dry ingredients and sour cream: Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry. Mix just until combined – overmixing can make your cake tough.
6. Layer the batter: Pour half the batter into the prepared pan. Then arrange half the drained peach slices evenly on top.
7. Add the rest: Spoon the remaining batter over the peaches and smooth the top with a spatula. Gently press the remaining peach slices onto the surface.
8. Prepare streusel topping: In a small bowl, combine brown sugar, flour, cinnamon, and cold butter cubes. Use a pastry cutter or your fingers to crumble until pea-sized crumbs form. Sprinkle this over the cake evenly. Add nuts if using.
9. Bake: Pop your cake into the oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and serve: Let the cake cool for 15-20 minutes before slicing. This helps everything set nicely.

Ingredient Science Spotlight

Here’s where the nerd in me gets excited. Why does this recipe work so well?

• Baking powder & baking soda: These leavening agents create carbon dioxide bubbles during baking, which cause the batter to rise. Baking powder works on its own with moisture and heat, while baking soda needs an acid – in this case, the sour cream or yogurt provides that acid, activating the soda for extra lift.
• Sour cream or yogurt: Beyond moisture, these add acidity and fat, which tenderize the gluten in flour, resulting in a soft crumb. Plus, the acid reacts with baking soda to give an airy texture.
• Butter: When creamed with sugar, butter traps air, making the cake lighter and fluffier. It also enriches the flavor and keeps the cake moist.
• Canned peaches: These bring a natural sweetness and moisture without the hassle of peeling and slicing fresh peaches. The syrup inside the can adds sugar and moisture, but draining the peaches prevents the batter from getting too wet.
• Cinnamon in the streusel: Cinnamon contains cinnamaldehyde, which offers that warm, aromatic flavor and pairs beautifully with peaches, enhancing the overall sensory experience.

Expert Tips

Let me share some insider tricks to elevate your peach coffee cake:

• Don’t skip sour cream/yogurt: It’s key for moisture and tang, which balances the sweet peaches.
• Use cold butter for streusel: Cold butter helps create a crumbly topping rather than a greasy one.
• Reserve peach syrup: Draining peaches but reserving some syrup can be mixed into the batter for extra peachy flavor.
• Test doneness with a toothpick: Insert in the center; if it comes out clean or with just a few moist crumbs, your cake is perfect.
• Let the cake cool: Warm cake is tempting, but waiting allows the crumb to set and flavors to meld.
• Toast nuts for topping: If using nuts, lightly toast them before adding for extra depth and crunch.

Recipe Variations

Ready to mix it up? Here are some fun ways to tweak the recipe:

• Fresh peaches: When in season, swap canned for fresh peaches. Just peel, slice, and toss with a bit of sugar and lemon juice.
• Berry mix: Replace peaches with blueberries or a combo of berries for a tangy twist.
• Glaze topping: Drizzle a simple powdered sugar glaze mixed with peach syrup over cooled cake for extra sweetness.
• Vegan swap: Use a plant-based yogurt, flax eggs, and vegan butter to make it vegan-friendly.
• Add spices: Try adding nutmeg, ginger, or cardamom for an aromatic punch.

Final Words

If you love desserts that feel like a warm hug, this canned peach coffee cake hits all the right notes. It’s a beautiful blend of convenience and flavor – no need to fuss over fresh peaches, but all the taste and texture you crave. Whether it’s a weekend breakfast, an afternoon snack, or a simple dessert to impress guests, this recipe is your secret weapon.

It’s approachable enough for novice bakers but with enough flair to make you feel like a kitchen rockstar. Plus, that crunchy streusel? Total showstopper. You’ll be surprised how quickly this becomes a household favorite!

FAQs

Can I Use Canned Peaches Instead Of Fresh Ones In A Coffee Cake Recipe?

Yes, canned peaches are a convenient substitute for fresh peaches in a coffee cake recipe. Be sure to drain them well to avoid excess moisture in the batter.

Should I Use Peaches In Syrup Or Juice For The Coffee Cake?

Either can be used, but peaches in juice are generally preferred to reduce added sugar. If using peaches in syrup, consider reducing the sugar in the recipe slightly.

Do I Need To Rinse Canned Peaches Before Using Them In A Coffee Cake?

It’s not necessary to rinse canned peaches, but draining them thoroughly is essential. Rinsing can help reduce sugar if they are packed in syrup.

How Should I Prepare Canned Peaches For The Coffee Cake?

After draining, slice or dice the canned peaches into uniform pieces. Pat them dry with a paper towel to remove excess liquid.

Can I Use The Peach Syrup Or Juice In The Cake Batter?

Yes, a small amount of the reserved syrup or juice can be added to the batter for extra flavor, but adjust other liquids accordingly to maintain the correct consistency.

What Kind Of Topping Works Best For A Canned Peach Coffee Cake?

A classic streusel topping made with butter, brown sugar, flour, and cinnamon complements the sweet and tart flavor of peaches well.

How Do I Prevent The Coffee Cake From Becoming Soggy With Canned Peaches?

Ensure the peaches are well-drained and lightly dried. Adding a layer of flour or streusel under the peaches can also help absorb extra moisture.

How Long Does A Canned Peach Coffee Cake Need To Bake?

Bake the coffee cake at 350°F (175°C) for about 35-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Can I Make A Canned Peach Coffee Cake Ahead Of Time?

Yes, you can bake it a day in advance. Store it covered at room temperature for up to two days, or refrigerate for longer shelf life.

Is It Possible To Freeze Peach Coffee Cake Made With Canned Peaches?

Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.