Peach Streusel Coffee Cake in a Skillet

Ingredients

• 360 g (3 cups)white wholemeal flour (or plain flour)
• 3 tspbaking powder
• 2 tspground cinnamon
• 1/4 tspground nutmeg
• 1/4 tspground cardamom
• 1/2 tspkosher salt
• 170 g plus 5 g (3/4 cup plus 1 tsp), softened and dividedunsalted butter
• 200 g (1 cup)sugar
• 2large eggs
• 120 ml (1/2 cup)milk
• 60 ml (1/4 cup)soured cream
• 15 ml (1 tbsp)pure vanilla extract
• 2.5 ml (1/2 tsp)almond extract
• 450 g (3 cups), peeled and diced into 1.3 cm (1/2-inch) cubesfresh peaches
• 90 g (3/4 cup)plain flour
• 67 g (1/3 cup), packedbrown sugar
• 50 g (1/4 cup)sugar
• 1/2 tspground cinnamon
• A pinchsalt
• 85 g (6 tbsp), cold and cut into 1.3 cm (1/2-inch) piecesbutter
• 120 g (1 cup)icing sugar
• 20 ml (4 tsp)milk

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the skillet

   Grease a 25 cm (10-inch) cast-iron skillet with tall sides using the 5 g (1 teaspoon) of butter. Set it aside; a smaller pan will not work.

3. 3

   Mix the dry ingredients

   In a medium bowl, whisk together the white wholemeal flour, baking powder, cinnamon, nutmeg, cardamom and salt. In the bowl of a stand mixer, beat the remaining 170 g (3/4 cup) butter with the sugar for 3 to 4 minutes, until light and fluffy.

4. 4

   Make the batter

   Add the eggs and milk and beat until smooth, then mix in the vanilla and almond extracts. The mixture may look slightly curdled. Add the dry ingredients and mix just until combined, then gently fold in the diced peaches and spread the batter in the prepared skillet.

5. 5

   Make the topping

   In a medium bowl, mix the plain flour, brown sugar, sugar, cinnamon and salt. Cut in the cold butter with a pastry cutter or fork until the pieces are about the size of peas, then scatter the topping over the batter.

6. 6

   Add extra peaches

   If you want some peach pieces visible through the topping, gently press a few additional diced peach pieces into it.

7. 7

   Bake and cool

   Bake for about 55 minutes, until the cake is puffed, set in the centre and golden brown. Transfer the skillet to a wire rack to cool. The crumb is very tender while warm; for easier slicing, let the cake cool for at least 2 hours before serving.

8. 8

   Mix the glaze

   This step is optional. Stir the icing sugar and milk together in a small bowl until smooth.

9. 9

   Finish the slices

   Drizzle the glaze over individual pieces of cake. If you prefer a generous amount of glaze, double the glaze ingredients.

What is skillet coffee cake?

Coffee cake is a sweet, crumb-topped cake traditionally served alongside coffee, rather than a cake flavoured with coffee. This American-inspired version is baked and served from a cast-iron skillet, with fresh peaches folded into the batter.

The peaches bring soft, juicy pockets to a warmly spiced cake, while the brown-sugar crumb adds a crisp contrast. A little soured cream helps give the batter tenderness, and the optional glaze adds a sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 11g protein, 87g carbs, 9g fat.

Most of the carbohydrates come from the flour, sugars and peaches, while the butter supplies much of the fat. Eggs, milk and soured cream contribute protein alongside the flour. Pair a slice with plain yoghurt or fresh fruit for a more balanced plate.

Choosing the peaches

Ripe but still firm peaches are easiest to peel and dice, and they hold their shape better in the batter. Cut them into evenly sized pieces so they are distributed throughout the cake.

Peel the peaches as directed, and use fresh fruit for this recipe. Keep a few extra pieces aside only if you want to press them into the topping.

Creaming the butter

Use softened butter for the cake batter, not melted butter. Beating it with the sugar for the full 3 to 4 minutes helps create the light, fluffy base the method calls for.

The eggs and milk can make the mixture look a little curdled after they are added. The recipe notes that this is not a problem; mix in the extracts and dry ingredients as directed.

Getting a crumbly topping

The topping uses cold butter cut into small pieces. Work it into the flour and sugars with a pastry cutter or fork until you have pea-sized bits, rather than mixing it into a smooth paste.

Scatter the crumbs evenly over the batter. Pressing a few peach pieces into the surface is optional and gives the finished cake visible fruit on top.

Checking for doneness

Bake at 190°C for about 55 minutes, looking for a golden surface and a cake that has puffed up and set in the centre. The centre should not look loose when you take the skillet from the oven.

The cake is particularly tender while warm. Cooling it for at least 2 hours makes it easier to cut into neat slices.

Why the skillet matters

Use a 25 cm cast-iron skillet with tall sides, as specified in the recipe. The method warns that a smaller pan will not work, so avoid swapping in a smaller skillet.

Set the greased skillet aside while you prepare the batter and topping, then spread the batter into it before baking.

Serving the cake

Serve slices once the cake has cooled enough to cut cleanly, with the glaze drizzled over individual portions if using it. The sweet peach and cinnamon flavours suit a cup of coffee or tea.

For a simple dessert plate, pair a slice with fresh peach pieces or a spoonful of plain yoghurt. The cake is also substantial enough to serve on its own as a sweet breakfast or afternoon treat.

Recipe notes & tips

• Measure the flour carefully so the batter does not become heavier than intended.
• Use softened butter for creaming and keep the topping butter cold.
• Fold the peaches in gently to avoid breaking them up.
• Mix the dry ingredients into the batter only until combined.
• Allow at least 2 hours of cooling if you want cleaner slices.
• Add the glaze to individual portions so you can adjust how much each slice gets.

Variations

• Use plain flour: Swap it for the white wholemeal flour in the cake batter as suggested in the ingredient list.
• Show the peaches: Press a few extra diced peach pieces into the crumb topping before baking.
• Leave off the glaze: Serve the cake without the optional icing-sugar drizzle.
• Adjust the glaze: Double the icing sugar and milk if you prefer a more generous drizzle.
• Vary the spice: Keep the listed cinnamon, nutmeg and cardamom for the recipe’s warm, spiced flavour.

Common mistakes to avoid

• Using a smaller skillet: The recipe specifies a 25 cm cast-iron pan with tall sides; a smaller one will not work.
• Melting the cake butter: Use softened, not melted, butter for creaming with the sugar.
• Overmixing the batter: Stop once the dry ingredients are just combined, then fold in the peaches gently.
• Softening the topping butter: Keep it cold so it cuts into the flour mixture as pea-sized pieces.
• Cutting too soon: The warm cake is very tender; cool it for at least 2 hours for easier slicing.
• Expecting the batter to look perfectly smooth: It may appear slightly curdled after adding the eggs and milk, which the recipe says is fine.

How to store

Keep leftover cake covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or in a low oven until warmed through.

Frequently asked questions