Can be made ahead for gatherings and special occasions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sour cream or Greek yogurt
Vanilla extract
Fresh or canned peaches
Chopped pecans or walnuts (optional)
For the crumble topping:
All-purpose flour
Brown sugar
Ground cinnamon
Cold butter
Directions
Preheat the oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, cream butter and sugars until light and fluffy.
Add eggs one at a time, then mix in vanilla extract and sour cream.
Gradually fold the dry ingredients into the wet mixture until combined.
Gently fold in the sliced peaches.
Spread the batter evenly into the prepared pan.
In another bowl, combine crumble topping ingredients and mix until crumbly.
Sprinkle the crumble evenly over the batter.
Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before slicing and serving.
Servings and timing
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
Add blueberries or raspberries for extra fruit flavor.
Use nectarines instead of peaches.
Drizzle with a simple vanilla glaze after baking.
Add oats to the crumble topping for extra texture.
Use almond extract instead of vanilla for a nutty flavor.
Make individual coffee cake muffins instead of a full cake.
Storage/Reheating
Store Peach Coffee Cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
Reheat slices in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) until heated through.
FAQs
Can I use canned peaches instead of fresh peaches?
Yes, just drain them well before adding to the batter.
Do I need to peel the peaches?
Peeling is optional. The skin softens during baking.
Can I make this cake ahead of time?
Yes, it tastes great the next day and stores well.
What can I use instead of sour cream?
Greek yogurt works as an excellent substitute.
How do I know when the cake is fully baked?
Insert a toothpick into the center; it should come out clean or with a few crumbs.
Can I freeze Peach Coffee Cake?
Yes, wrap it tightly and freeze for up to 2 months.
What nuts work best in this recipe?
Pecans and walnuts both add great texture and flavor.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Why is my coffee cake dense?
Overmixing the batter can make the cake heavy and dense.
What drinks pair well with Peach Coffee Cake?
Coffee, tea, or a cold glass of milk pair wonderfully with this dessert.
Conclusion
Peach Coffee Cake is a warm and comforting baked treat packed with juicy peaches and topped with a buttery cinnamon crumble. Its soft texture and rich flavor make it perfect for breakfast, brunch, dessert, or an afternoon snack. Easy to prepare and full of homemade goodness, this cake is sure to become a favorite for peach season and beyond.
This Peach Coffee Cake is soft, buttery, and packed with juicy peaches, finished with a sweet cinnamon crumble topping. Perfect for breakfast, brunch, dessert, or an afternoon snack, this homemade peach coffee cake recipe combines tender fruit, moist cake, and crunchy streusel for the ultimate comforting treat. Serve it warm with coffee or tea for a bakery-style dessert everyone will love.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
2 cups fresh or canned peaches, sliced and drained
½ cup chopped pecans or walnuts (optional)
For the Crumble Topping
¾ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup cold butter, cubed
Instructions
Preheat the oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the sliced peaches and optional nuts.
Spread the batter evenly into the prepared baking pan.
In another bowl, combine crumble topping ingredients and mix until crumbly.
Sprinkle the crumble evenly over the batter.
Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before slicing and serving.
Notes
Fresh peaches provide the best flavor, but canned peaches work well too.Drain canned peaches thoroughly to avoid excess moisture.Add oats to the crumble topping for extra crunch.A vanilla glaze can be drizzled on top after baking for added sweetness.Almond extract can replace vanilla extract for a nutty flavor twist.
