Peach Streusel Coffee Cake in a Skillet
Yield: 10 to 12 servings
Serve up pieces of summer sweetness with this Peach Streusel Coffee Cake in a Skillet!
Ingredients
for the coffee cake:
- 3 c. white whole wheat flour (or all-purpose flour)
(my preference)
- 3 tsp. baking powder
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. cardamom
- ½ tsp. kosher salt
- ¾ c. plus 1 tsp. unsalted butter softened (not melted), divided
(not melted)
- 1 c. sugar
- 2 large eggs
- ½ c. milk
- ¼ c. sour cream
- 1 T. pure vanilla extract
- ½ tsp. almond extract
- 3 c. peeled and diced fresh peaches cut into 1/2" cubes
for the crumb topping:
- ¾ c. all-purpose flour
- ⅓ c. packed brown sugar
- ¼ c. sugar
- ½ tsp. cinnamon
- pinch of salt
- 6 T. cold butter cut into 1/2" pieces
for the glaze:
- 1 c. powdered sugar
- 4 tsp. milk
Instructions
- Preheat oven to 375°F.
- Grease a 10" cast iron skillet with tall sides (a smaller pan will not work!) with the 1 teaspoon of butter. Set pan aside.
Coffee Cake
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric stand mixer, cream together the remaining 3/4 cup of butter with the sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs and milk and beat until smooth, and then mix in the vanilla and almond extracts. Don't worry if the batter is a bit curdled looking. Add the dry ingredients and mix until just combined. Gently fold in the diced peaches and spread batter into prepared skillet.
Crumb Topping
- In a medium bowl, mix together the flour, brown sugar, sugar, cinnamon, and salt. Cut in the butter with a rigid pastry cutter or a fork until you have pea-sized pieces. Sprinkle over the top of the coffee cake batter.
- If you desire to see some peaches poking through the crumb topping, as shown in my photos, slightly press a few additional pieces of diced peaches into the crumb topping.
- Place skillet in oven and bake for about 55 minutes, or until coffee cake is puffed up and set in the center, and nicely golden brown. Remove to a wire rack to cool. When this cake is still warm, it has a very tender crumb. If you can resist, let cool for at least 2 hours before serving for best slicing.
Glaze
- This step is completely optional. In a small bowl, stir together the powdered sugar and milk until smooth.
- Drizzle over individual pieces of coffee cake. If you like to use alot of glaze, you will probably want to double this.
Nutrition Information:
Serving: 1 Calories: 463kcal Carbohydrates: 87g Protein: 11g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 51mg Sodium: 298mg Fiber: 7g Sugar: 39g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.