# Cornbread & Peach Coffee Cake

A dreamy cornbread and peach coffee cake with thick layers of streusel and a vanilla bean glaze.

- Total time: 60 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 200 g cake flour
- 60 g fine yellow cornmeal
- 1 tbsp cornstarch
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp fine sea salt
- 220 g light brown sugar
- 120 g granulated sugar
- 130 g neutral oil
- 160 g plain unsweetened non-dairy yogurt, room temp
- 2 tsp vanilla bean paste
- 120 g non-dairy milk, room temp
- 1 tsp apple cider vinegar
- 300 g frozen peaches, diced
- 30 g granulated sugar
- 1.5 tsp cornstarch
- 1 Pinch fine sea salt
- 220 g all-purpose flour
- 120 g brown sugar, packed
- 80 g granulated sugar
- 0.5 tsp fine sea salt
- 155 g non-dairy butter, melted
- 180 g powdered sugar, sifted
- 60 g non-dairy milk, room temperature
- 0.5 tsp vanilla bean paste
- 1 Pinch fine sea salt

## Instructions

1. Preheat to 325°F.
2. Grease and fully line two 7.75 × 3.75-inch loaf pans.
3. Whisk all dry ingredients for the coffee cake.
4. Whisk sugars and wet ingredients for the coffee cake until smooth.
5. Fold dry into wet just until combined; set aside.
6. Thaw peaches in a sieve for 30-45 minutes; press out liquid until 220-240 g drained peaches remain.
7. Cook peaches with sugar, cornstarch, and salt for 3-5 minutes until glossy and lightly thickened. Cool fully.
8. Mix all-purpose flour, sugars, and salt for the streusel.
9. Stir in melted butter until large damp clumps form for the streusel.
10. Divide coffee cake batter between pans, filling each about one-third full.
11. Add a thick streusel layer and lightly press it.
12. Spoon half the peaches per loaf.
13. Cover with remaining batter.
14. Finish with a very generous streusel layer.
15. Bake for 45 minutes.
16. Tent the loaves and bake for 10–15 more minutes until the cake center reaches 205-210°F.
17. Cool for 20 minutes in pans.
18. Remove from pans and cool completely.
19. Whisk powdered sugar, non-dairy milk, vanilla bean paste, and fine sea salt for the glaze.
20. Drizzle the glaze over the cooled loafs.

## Equipment

- 7.75 × 3.75-inch loaf pans
- sieve

## Tips

- Thaw peaches in a sieve for 30-45 minutes and press out liquid before cooking.
- Cool the cooked peach layer fully before assembly.
- Cool the coffee cake for 20 minutes in pans, then remove and cool completely before glazing.

## Source

- Original video: https://www.instagram.com/reel/DVJMnK1DdKD/?igsh=MTJwODhuNDZ5MDZsZQ==
- Recipe page: https://www.cliprecipe.com/recipe/160e206b-7105-4439-bd4c-e5a869df9a34
- Extracted: 2026-04-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt