Description

A moist, tender coffee cake featuring ripe peaches and a rich, chewy brown sugar caramel layer. This easy-to-make dessert is perfect for brunch or weekend breakfasts.

Ingredients

Scale

3 cups (375g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (120g) full-fat sour cream
3–4 large ripe peaches, sliced
1/2 cup (100g) brown sugar (for caramel)
1/4 cup (60ml) heavy cream
2 tablespoons butter (for caramel)
Flaky sea salt (for finishing)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and dust with flour.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract, then fold in sour cream until just combined.
Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
In a small saucepan, combine 1/2 cup brown sugar and heavy cream. Heat over medium heat, stirring constantly, until sugar dissolves and mixture bubbles. Simmer for 2 minutes. Remove from heat and stir in 2 tablespoons butter until melted.
Pour half of the batter into the prepared pan. Arrange sliced peaches in a single layer on top. Drizzle half of the warm caramel over the peaches.
Pour remaining batter over peaches and smooth out. Drizzle remaining caramel on top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 10 minutes. Sprinkle with flaky sea salt. Serve warm or at room temperature.

Notes

Ensure peaches are ripe but firm enough to hold their shape. Do not use overripe peaches as they will disintegrate. Room temperature ingredients are crucial for a smooth batter. The caramel can burn easily, so stir constantly and do not walk away. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days. This cake does not freeze well due to the dairy and caramel.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 320
Fat: 16
Saturated Fat: 10
Carbohydrates: 55
Fiber: 1
Protein: 5

Keywords: coffee cake, peach recipe, caramel cake, brown sugar, brunch, summer baking, easy dessert