This buttery coffee cake is studded with sweet, juicy peaches and covered in a nutty, toasted coconut crumb topping that you will, from this point forward, want to start putting on everything.

Maybe that's just me. But I doubt it.

Photo byRebecca Blackwell/ ofbatteranddough.com

"I made this last weekend and it's all I want to eat for the rest of the summer. There are 5 of us in my house and we devoured it in about 5 minutes." - Beth

This soft, buttery cake studded with ripe peaches and covered in a crunchy nutty crumb topping is guaranteed to get your day off on the right foot.

Honestly. How could a day that starts like this, go wrong?

Photo byRebecca Blackwell/ ofbatteranddough.com

This is a very simple cake to make. You don't even need an electric mixer. The batter comes together with a whisk and a spoon and produces a gorgeously moist cake with a soft crumb and buttery flavor that's the perfect container for juicy peaches.

But it's the crumb topping that's the star of this show. I could eat it by the handful.

I am so in love with this topping in fact that I used it as a very good excuse to make this gluten free peach crumble, which is seriously one of the easiest desserts you can make. The whole delicious saucy thing will be baked and bubbly and ready to eat in less than an hour.

Photo byRebecca Blackwell/ ofbatteranddough.com

The cake will last for several days, especially if you store it in the refrigerator. If you wrap individual slices, it becomes a delicious to-go treat.

I baked the cake you see in these photos a couple of days before we moved from one campground to another (If you're new here, my husband and I live in an RV).

I grabbed a couple of wrapped slices of this cake right before we got on the road and it was the perfect travel day breakfast.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Peach Coffee Cake

For step-by-step photos that show how to make this cake, please see the original recipe: Peach coffee cake

For the crumb topping:

• ¼ cup (22 grams) sweetened shredded coconut
• 2 ounces (scant ½ cup) whole roasted nuts (I used almonds)
• ¼ cup (48 grams) superfine sugar (*see note below)
• 1 tablespoon (14 grams) light or dark brown sugar
• 1 tablespoon (14 grams) salted or unsalted butter, at room temperature
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract or vanilla bean paste

For the peach cake:

• 1 large or 2 medium peaches (about ¾ to 1 to pound)
• The zest and juice from 1 large lemon
• 5 tablespoons (71 grams) unsalted butter, melted and cooled to room temperature
• ½ cup + 2 tablespoons (125 grams) granulated sugar
• 1 large eggs + 1 large egg yolk
• ½ cup (120 grams) greek yogurt
• ½ cup ( 121 grams) coconut milk (or regular milk)
• 2 teaspoons pure vanilla extract or vanilla bean paste
• ¼ teaspoon almond extract or coconut extract (optional)
• 1 ½ cups + 2 tablespoons (195 grams) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt, OR ½ teaspoon table salt

Make the crumb topping:

1. Add the shredded coconut to a skillet and set it over medium-low heat. Cook the coconut until about half of the strands are a deep golden brown. Remove from the heat, scrape the coconut onto a plate, and let it cool for a few minutes.
2. Add the nuts to the bowl of a food processor and pulse until they are chopped into very small pieces but not so long that they are ground into a powder. Add the toasted coconut and both sugars and pulse 4 or 5 times to combine. Add the butter, salt, and vanilla and pulse 5 or 6 times until the butter is blended in and the mixture looks damp. Cover and set aside.

Make the cake:

1. Heat the oven to 350 degrees F (177 degrees C).
2. Prepare an 8-inch round cake pan by coating the inside of the pan with a thin layer of vegetable shortening or butter. Cut a piece of parchment paper to fit the bottom of the pan and place it in the pan. Coat the top of the parchment paper with vegetable shortening or butter. Shake some flour around in the pan so the inside is completely covered with flour. Shake any excess flour from the pan. (More information about preparing a pan so the cake will not stick.)
3. Peel the peaches, remove the pit, and chop them into bite-size pieces. Add them to a bowl and squeeze the juice from the lemon over them. Toss the peaches around in the lemon juice; this will prevent them from browning. Set aside.
4. Add the melted butter and sugar to a medium size bowl and stir vigorously with a wire whisk to combine. Whisk in the egg and egg yolk, then whisk in the yogurt, coconut milk, vanilla, almond extract (if using), and the zest from 1 large lemon.
5. Add the flour, baking powder, baking soda, and salt to a large bowl and stir to combine.
6. Pour the wet ingredients into the dry ingredients and stir until about halfway combined. Add the peaches and stir until blended.
7. Scoop the batter into the prepared pan and sprinkle the crumb topping over it in an even layer.
8. Bake for 55 - 65 minutes (the fruit can cause the bake time to vary quite a bit, so pay attention). To test that the cake is done, insert a toothpick into the center and remove it. If you do not see any raw batter on the toothpick, the cake is done.
9. Remove the cake from the oven and set it on a wire rack. Allow the cake to cool completely in the pan. Slide a butter knife or a flat metal spatula around the side of the pan to loosen the cake from the pan then gently turn the cake out onto a plate and then flip it right side up onto a cake platter. Serve immediately, or cover and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Recipe notes:

If you don't have superfine sugar, simply add about ⅓ of a cup granulated sugar to a food processor and process for 2 or 3 minutes until the sugar is ground to a fine powder. Measure ¼ cup of the ground sugar and proceed with the recipe.

Photo byRebecca Blackwell/ ofbatteranddough.com

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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