Air Fryer Peach Coffee Cake
Who doesn’t love the combination of fresh peaches and a rich, crumbly coffee cake? Made with fresh local peaches, a layer of cream cheese, brown sugar-hazelnut streusel, and is topped with a simple vanilla glaze. Perfect for breakfast, brunch, or dessert!Best part this cake is made in the air fryer! Baked in just over 60 minutes, this cake is moist, tender, and so delicious!
Ingredients
Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg whisked, room temperature
- ⅓ cup sugar
- ½ cup sour cream
- ½ cup butter room temperature
- 1 teaspoon vanilla extract
Cream Cheese Layer
- 3 oz cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Fruit Filling
- 1 cup peaches chopped
- 1 teaspoon fresh ginger grated
- 1 teaspoon cornstarch
Streusel Topping
- ½ cup all-purpose flour spooned and leveled
- ¼ cup brown sugar
- ½ cup hazelnuts chopped
- ½ teaspoon ground cinnamon
- 3 tablespoons butter melted
Cream Cheese Drizzle
- 2 oz cream cheese softened
- 5 tablespoons powdered sugar
- ½ tablespoon milk
Instructions
- Prepare the Cake Pan: Lightly grease and parchment line a 7-inch springform pan.
- Make the Cake Batter: Whisk together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, using a stand mixer or hand mixer, beat the butter and sugar on high until light, airy and fluffy for 3 to 4 minutes. Add the sour cream and vanilla extract and mix to combine. Next add the pre-whisked egg and beat to combine. Add the dry ingredients to the butter mixture, a quarter at a time and mix until just combined. Set aside.
- Prepare the Cream Cheese Layer: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Prepare the Fruit Filling: In a small bowl, mix the chopped peaches with grated ginger and cornstarch until well coated. Set aside.
- Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, chopped hazelnuts, and ground cinnamon. Stir in the melted butter until the mixture is crumbly. Break up any large clumps of flour. Set aside.
- Preheat the Air Fryer: Preheat your air fryer to take function at 330°F (160°C).
- Assemble the Cake: Pour half of the cake batter into the prepared cake pan, spreading it evenly. Add the cream cheese layer on top, spreading gently. Spoon half of the peach mixture over the cream cheese layer, spread evenly throughout. Next add half of the streusel topping, spreading it evenly. Top with the remaining cake batter and spread evenly. Add the remaining peaches and sprinkle the remaining streusel topping over the entire surface.
- Air Fry the Cake: Place the cake pan in the preheated air fryer. Cook at 330°F (160°C) for 55-70 minutes. Do not open the air fryer for at least 40 minutes to allow the center to set without being disturbed. At 40 minutes carefully turn the cake. Continue to bake for another 15-30 minutes or until a toothpick comes out clean (a few crumbs are ok, but not wet batter), the cake is done.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Cream Cheese Drizzle: While the cake is cooling, combine the cream cheese and powdered sugar in the bowl of a hand or stand mixer fitted with the paddle attachment. Mix on low until the sugar and cream cheese are incorporated.
- Add the milk and mix to combine. Scrape the sides and bottom of the bowl then mix on medium-high for 1 minute until smooth. Adjust the thickness of the cream cheese drizzle by adding a splash of milk for a thinner consistency or a sprinkle of powdered sugar for a thicker drizzle.
- Finish and Serve: Drizzle the cream cheese mixture over the top before serving. Enjoy your delicious air fryer peach coffee cake with a cup of coffee or tea.
- 💬Tried this recipe? We’d LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
Video
Notes
Air Fryer Tips:
- Use a 7-inch springform pan with 2 ½ inches of height - If the cake pan is too small, the batter will be too deep. The cake will rise and dome, but the center will still be wet, and it will collapse.
- Avoid Over-Aerating the Batter. The creaming of the butter and sugar is where we want the most beating to get a light, airy, fluffy mixture. Limit the mixing when adding the rest of the wet and dry ingredients.
- Do not underbake the cake. Air fryers and pans are all slightly different, so the timing will vary. Be sure that the toothpick comes out clean before removing the cake from the air fryer.
- Do not open the air fryer until 40 to 45 minutes of cooking time have elapsed. If the centre of the cake has not developed a good structure, the movement of opening the air fryer will cause it to sink.
- Prepare the Pan: Ensure the springform pan is properly assembled and locked in place.
- Grease the Pan: Use a pastry brush or paper towel to spread a thin layer of softened butter or cooking spray evenly over the bottom and sides of the pan. Make sure to cover all the nooks and crannies to prevent sticking.
- Cut the Parchment Paper: Place the pan on a sheet of parchment paper and trace the outline of the base with a pencil. Cut out the circle along the traced line. For the sides, cut a strip of parchment paper that matches the height and circumference of the pan.
- Line the Pan: Place the parchment circle (pencil side down) on the bottom of the pan, pressing it down so it adheres to the greased surface. Line the sides of the pan with the parchment strip, pressing it against the greased sides so it sticks.
Tried this recipe?Let us know how it was!