Peachy Coffee Cake

This coffee cake recipe comes from my country cookbook that my mom gave to me when I moved out on my own. I didn’t modify it much but I think I will the next time I make it. It turned out a little on the dry side in my opinion, although the peach topping really helped with that. Otherwise it was rather tasty and super quick & easy to make. Enjoy!

Coffee Cake

Peachy Coffee Cake


  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 4 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 tbsp. pumpkin pie spice
  • 1 1/2 cups rolled oats
  • 1/2 cup chopped almonds
  • 2/3 cup whole milk
  • 1 egg, lightly beaten
  • 1/2 cup unsalted butter, melted


  • 1 14.5 oz can sliced peaches
  • 1/2 cup brown sugar
  • 3 tbsp. unsalted butter, melted


Pre-heat your oven to 375°.

Sift together the flour, sugar, baking powder, salt, and pumpkin spice. Add in the oats and chopped almonds.

Combine the milk, egg, and butter. Stir into the flour mixture until moistened. Do not beat. It will seem thick and dry, this is ok.

Spread batter into an 8″ baking pan that’s been sprayed with non-stick cooking spray. Bake for 40 minutes. Allow to cool.

Roughly chop the peaches and spread them on top of the cooled cake. Sprinkle with brown sugar and dribble the melted butter on top. Turn your oven to broil, put the rack in the top slot,  and broil until the topping bubbles and the peaches begin to brown.


Pumpkin Coffee Cake with Gingersnap Streusel

It being fall, and I picked up a pack of canned pumpkin at Costco, has inspired me to work on quite a few pumpkin-based recipes lately. This one caught my eye because it has a streusel topping made from gingersnap cookies. I had picked up a tin of them at Trader Joe’s and also a bottle of brown sugar bourbon from Heritage Distilling co. (a local distiller)

So I decided to give this recipe a go. I did modify it quite a bit actually. The original had a lot of brown sugar in it. I cut that down and added some black-strap molasses instead. Oh and the brown sugar bourbon, of course. Enjoy!


Pumpkin Coffee Cake with Gingersnap Streusel


  • 2 stick unsalted butter
  • 3 cups flour
  • 3 tsp baking powder
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1/2 tsp kosher salt
  • 1 tbsp pumpkin spice
  • 1 cup milk
  • 3 eggs, 2 whole and 1 yoke
  • 1 tsp real vanilla extract
  • 2 tbsp brown sugar bourbon
  • 1 cup canned pumpkin
  • 2 tbsp sour cream


  • 2 cups ground gingersnap cookies (about 9 oz)
  • 1/2 cup flour
  • 1/2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2/3 cup brown sugar
  • 1 stick butter, at room temp
  • pinch of salt


Preheat your oven to 375°. Spray a 9″ x 13″ or two 8″ x 8″ cake pans.

To make the streusel, grind up the gingersnap cookies in a food processor until they are fine crumbs. In a medium bowl mix them with the brown sugar, cinnamon, and ginger. Add in the butter and cut it in until it resembles a crumbly texture. I use my hands, it’s easier.

In a medium pan over medium-high heat, melt the butter. Continue to cook, stirring constantly, until it starts to brown and gives off a slightly nutty odor. Once it start to brown immediately take it off the heat and pour it into a heat-proof bowl, this will prevent it from burning.

In another medium bowl, sift together the flour, baking powder, and pumpkin spice. Mix in the brown sugar, making sure there are no lumps.

In a large bowl, whisk the milk, eggs, yolk, vanilla, and bourbon. Whisk in the butter until combined. Fold in the pumpkin and sour cream. Gently fold in the flour mixture until just combined. You don’t want to over mix it.

Spread the batter in your pan(s) and sprinkle with the streusel. Bake for 30 to 45 minutes, longer if you’re using the large pan. A toothpick inserted in the middle should come out clean when done.  Allow to cool and enjoy!