Peach Rosemary Sourdough Coffee Cake

Category: Breads

Sub-Category: Sourdough Breads

Season: Summer

Yield: 8–10 servings
Best method: sourdough discard (unfed or mildly active)

Tender sourdough coffee cake layered with juicy peaches, a hint of fresh rosemary, and a buttery oat crumble. Lightly sweetened with honey and brown sugar for a balanced, not-too-sweet breakfast cake.

Ingredients

Dry

1¼ cups (150 g) all-purpose flour
½ cup (60 g) white whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon ground cinnamon

Wet

½ cup (120 g) sourdough discard
½ cup (120 g) plain Greek yogurt (or buttermilk)
⅓ cup (65 g) cane sugar
2 tablespoons honey
2 large eggs
⅓ cup (80 ml) olive oil or melted butter (or half of each)
1 teaspoon vanilla extract
½ tablespoon finely chopped fresh rosemary (lightly chopped, not minced to dust)
Zest of ½ lemon

Fruit Layer

2 to 2½ cups sliced ripe peaches (fresh or thawed frozen)
1 teaspoon flour (for tossing peaches)

Crumble Topping

½ cup rolled oats
⅓ cup flour
⅓ cup brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
4 tablespoons cold butter, cubed
Optional: 1 tablespoon finely chopped rosemary (very light touch)

Herb Note from the Garden:

This recipe is at its best with fresh herbs gathered in season, but dried herbs can make it a year-round favorite. When substituting dried herbs, use a smaller amount and crush them gently before adding to release their flavor.

Instructions

1. Prep

Heat oven to 350°F (175°C).
Line and grease an 8-inch square pan.

2. Make crumble

Mix oats, flour, sugar, salt, cinnamon, and rosemary.
Cut in cold butter until crumbly.
Chill while you prepare the batter.

3. Mix wet ingredients

In a bowl, whisk:

sourdough discard
yogurt
sugar
honey
eggs
oil
vanilla
lemon zest
chopped rosemary

The discard should blend smoothly into the mixture.

4. Combine dry ingredients

Whisk together:

flour
whole wheat flour
baking powder
baking soda
salt
cinnamon

5. Make batter

Fold dry ingredients into wet just until combined. Do not overmix.

6. Assemble

Spread half the batter into the pan.
Add half the peaches.
Add the remaining batter and top with the remaining peaches.
Sprinkle crumble evenly over the top.

7. Bake

Bake 40–50 minutes, until golden, and a tester comes out clean in the center.
Cool at least 20 minutes before slicing.

Flavor finish (optional)

Warm 1 tablespoon of honey with a tiny sprig of rosemary.
Brush lightly over the warm cake.

Recipe Notes

With rosemary, less is more. If you're unsure about the flavor, start with:

½ teaspoon rosemary in the batter
and skip it in the crumble

Then increase later if desired. Too much rosemary turns “garden fresh” into “savory roast chicken vibes."

Herb Spotlight: Rosemary

Rosemary is a fragrant Mediterranean herb known for its bold aroma and naturally occurring plant compounds. Traditionally used in cooking and herbal practices, rosemary brings a warm, woodsy character that pairs especially well with citrus, honey, apples, pears, and roasted foods.

In baking, rosemary is best used thoughtfully—a little adds complexity and elegance.

Kitchen Note

Every kitchen is different. Taste as you go, bake with the best seasonal ingredients you can find, and don't hesitate to make a recipe your own. Fresh herbs offer the brightest flavor, but dried herbs make these recipes enjoyable in every season.