Peach Crumb Espresso Cake  Peach Crumb Espresso Cake 11042 peach crumb espresso cake

Peach Crumb Espresso Cake

Posted on

recipe image  Peach Crumb Espresso Cake f897fca4030300902447e55d98206142 l

Printed: · Modified: by Whitney Reist · This submit would possibly maybe doubtless furthermore bear affiliate hyperlinks |

This beautiful peach crumb espresso cake is made with contemporary peaches on high of a moist, buttermilk cake batter and topped with a buttery crumb topping. I am loving it appropriate now as segment of a weekend brunch menu, after which possibly playing a 2nd slice later in the day with iced espresso!

A slice of peach crumb espresso cake on a white countertop with a vase of dahlias in the background.   Peach Crumb Espresso Cake peach crumb coffee cake 7

After turning 16 pounds of the 25-pound box of peaches I offered closing week into the most appetizing light-popular peach jam, I obvious we’ll have liked to have an necessary time with some cake. We did utilize 3 ½ hours on our toes slaving over a hot stove, as a minimum! And besides that, I had 9 pounds of peaches that I soundless critical to position to appropriate kind use! So the recipe testing started, and voila! On the present time I’m sharing this Peach Crumb Espresso Cake with you. Please fabricate no longer say me that you have to furthermore very effectively be over summer season peaches yet and handiest must originate pumpkin spice issues…I fabricate no longer know if we would possibly maybe doubtless furthermore even be mates.

Haha proper kidding! But in all seriousness, I’m going to be cooking with peaches for so long as I doubtless can, and also that you have to furthermore no longer see any fall recipes right here till after Labor Day! My kind palate runs on a seasonal schedule, and I proper can not appear to pressure fall till the climate dips into the 70’s!

An overhead shot of an unbaked cake with yellow cake batter topped with contemporary peaches on a white counter high.  Peach Crumb Espresso Cake peach crumb coffee cake 2


  • It all begins with the pan – when I originate a espresso cake, I settle on to originate it in a springform pan, esteem it’s doubtless you’ll doubtless maybe use to bake a cheesecake. I do know that sounds weird, nonetheless I fancy how that you have to furthermore deal with shut away the aspects from the pan to hide the beautiful crust on the skin! It positively makes for a extremely pretty presentation. But whenever you happen to manufacture no longer have this vogue of pan, any 9” cake pan will work – square or circle. I’ve furthermore made this in a deep dish pie pan, and that was once pretty as effectively!
  • The yellow cake batter on the backside is made moist and serene with buttermilk. In the occasion you fabricate no longer have any readily accessible, add two teaspoons of white vinegar to ½ cup of popular milk and let it sit down whereas coming to room temperature. You would possibly maybe doubtless maybe furthermore use ¼ cup bitter cream + ¼ cup of water OR ¼ cup Greek yogurt + ¼ cup of water as substitutes.
  • Salvage wonderful your frosty products are at room temperature. This could come with the butter, buttermilk, and the egg. I would possibly maybe doubtless furthermore indicate sitting them out on the counter 1 hour earlier than you are going to settle on to originate your cake. The explanation of this is so as that your substances incorporate extra simply and simply, which decreases the likelihood that you are going to overmix and make wonderful your cake will almost definitely be light and fluffy!
  • I take no longer to peel the peaches for this recipe – let’s take issues straightforward! Plus, I mediate the skins are so pretty…
  • Win your crumb topping frosty. Similar to how you are going to technique a pie crust! The butter wants to be very frosty must you smush it into the flour, after which the aggregate must be chilled till you sprinkle it on high of the cake. This effectively helps the “crumbs” aid their shape whereas baking and yield crisp, buttery bits on the cease of the cake.
A pack up shot of an unbaked peach crumb espresso cake in a springform pan on a white counter high.  Peach Crumb Espresso Cake peach crumb coffee cake 3

Are you prepared to win baking? Genuine! I’m so infected so that you can deal with shut a have a examine this cake. If you win the likelihood to originate the Peach Crumb Espresso Cake, please let me know the diagram it appears to be like for you! Drag away a comment and fee the recipe below.

This can abet me with the introduction of future recipes!

I’d furthermore settle on to feature your introduction in my weekly newsletter, so that you have to furthermore upload a photograph to Instagram with the tag @sweetcayenne5 to be featured! Immediate and simple recipe movies will be found on my YouTube channel, and reasonably about a menu inspiration on my Pinterest boards.

A pack up shot of a peach crumb espresso cake with about a slices removed to level to the inside texture of the cake.   Peach Crumb Espresso Cake peach crumb coffee cake 6

Connected recipes

In the occasion you fancy peaches as critical as I make, then I mediate you are going to receive the recipes below to be proper peachy!

Sorry…I had to.

  • Broken-down-popular peach jam
  • Pecan Butter and Peach Jam Drop aside Bars
  • Peach BBQ Chicken Kabobs
  • Cubed Watermelon, Peach and Feta Salad
  • Peach Bellini Pie
  • Peach Bourbon BBQ Sauce
  • Peach BBQ Chicken Pizza
An overhead shot of a peach crumb espresso cake with sliced peaches on high, dahlias and contemporary peaches on the aspect.   Peach Crumb Espresso Cake peach crumb coffee cake 4


A slice of peach crumb espresso cake on a white countertop with a vase of dahlias in the background.  Peach Crumb Espresso Cake peach crumb coffee cake 7 360x360

Peach Crumb Espresso Cake

A straightforward recipe for scrumptous espresso cake with peach and crumb topping.


Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 10 Slices


For the crumple:

  • c flour
  • c brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter reduce into cubes

For the cake:

  • 1 ½ cups all-reason flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter softened to room temperature, plus extra for greasing the pan
  • ¾ cup granulated sugar
  • 1 tremendous egg at room temperature
  • ½ cup buttermilk at room temperature
  • 1 teaspoon vanilla extract
  • 3 medium peaches pitted and sliced into ½’’ wedges


For the crumb topping:

  • In a medium bowl, combine the flour, brown sugar, salt and cinnamon by stirring with a spoon. Add the butter chunks, and use your fingers to “smush” the butter into the flour combination till it resembles wrong sand. Establish aside of dwelling the crumb topping in the fridge till prepared to utilize.

For the cake:

  • In an extra special bowl, combine the butter and sugar with a hand mixer on medium-high slump till light and fluffy, about 2 minutes. Add the egg, buttermilk, and vanilla and mix till effectively incorporated, a pair of minute. Add the flour combination and mix on low slump till proper blended, scraping the aspects of the bowl down as critical. Watch out no longer to overmix.

  • Scrape the batter into the prepared baking pan and serene the cease into an even layer. Establish aside of dwelling the peach slices in circles on the cease of the batter. Sprinkle the reserved crumb combination on high of the peaches.

  • Establish aside of dwelling the cake in the oven and bake for 50-60 minutes or till a toothpick inserted into segment of the cake in the center comes out effectively-organized (be cautious no longer to situation the toothpick inside of a peach). Remove the cake from oven and let frigid on a wire rack for 15-20 minutes earlier than slicing. If using a cheesecake pan, let the cake frigid for 20 minutes, slump a knife alongside the outer rim, then fastidiously deal with shut away the ring. Assist the cake warm or at room temperature.

  • Leftovers will absorb the fridge for as much as 5 days. Reheat slices of cake in a 350℉ oven for 8 minutes.


*Weight loss program knowledge is calculated essentially based on 1/10 of the cake.

Serving: 1slice | Calories: 309kcal | Carbohydrates: 42g | Protein: 4g | Beefy: 14.8g | Saturated Beefy: 9g | Ldl cholesterol: 56mg | Sodium: 295mg | Potassium: 222mg | Fiber: 1.4g | Sugar: 24.6g | Calcium: 63mg | Iron: 1mg

Salvage no longer miss these recipes!

Reader Interactions

Learn More

Leave a Reply

Your email address will not be published. Required fields are marked *