peach coffee cake recipe

Written ByJenny Smyth Posted on
peach coffee cake recipe
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The Best peach coffee cake recipe

I’m so excited to share this peach coffee cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. The combination of sweet peaches and the crumbly coffee cake is just perfect.

I love how it’s a great way to use up fresh peaches in the summer, and it’s also a wonderful dessert or breakfast treat any time of year. The best part is that it’s incredibly easy to make, even for a beginner baker like me! I’ve made it for everything from casual brunches to special occasions like holidays and birthdays.

My kids love helping me mix up the batter, and they always get excited when they see the finished product coming out of the oven. It’s just one of those recipes that never fails to put a smile on everyone’s face. When you take your first bite, the crunchy sugar on top gives way to a moist and flavorful cake that’s just bursting with peach flavor.

It’s really quite amazing. And the best part? It’s surprisingly easy to make ahead and store for later – just wrap it tightly in plastic wrap and keep it on the counter for up to 3 days or in the fridge for up to 5 days.

I like to serve it warm, topped with a dollop of whipped cream or a sprinkle of powdered sugar. But honestly, it’s delicious at any temperature – so go ahead and enjoy it however you like! This recipe has been passed down through generations in my family, and I’m so happy to be able to share it with all of you now.

Peach Coffee Cake

Peach Coffee Cake

4.6 from 560 votes

A moist and tender coffee cake studded with sweet peaches and topped with a buttery crumb topping. Perfect for breakfast or brunch, this cake pairs beautifully with a cup of coffee.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Coffee Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen peaches, diced

For the Crumb Topping

1/2 cup all-purpose flour
1/4 cup brown sugar, packed
1/4 cup unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9-inch round or square baking pan with butter or nonstick spray to prevent sticking.
3In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
4Add 1/2 cup softened butter and mix with a fork or pastry cutter until the mixture resembles coarse crumbs.
5In a small bowl, beat 1 large egg, then stir in 1/2 cup milk and 1 teaspoon vanilla extract.
6Pour the wet ingredients into the dry mixture and stir just until combined, being careful not to overmix.
7Gently fold in 1 1/2 cups diced peaches until evenly distributed.
8Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
9To make the crumb topping, combine 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl.
10Cut in 1/4 cup cold cubed butter using a pastry blender or your fingers until the mixture forms coarse crumbs.
11Sprinkle the crumb topping evenly over the batter.
12Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan for 10 minutes before slicing and serving.

🔧Equipment

9-inch round or square baking pan
Mixing bowls
Whisk
Spatula
Knife
Cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 310mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

If using frozen peaches, do not thaw them first to avoid excess moisture. You can also substitute the peaches with nectarines or plums for a variation.

I always say that this peach coffee cake is a good idea any time you need a crowd-pleaser – whether that’s for a family gathering, holiday party, or even just a random Tuesday morning.

And don’t even get me started on how well it freezes – just wrap individual slices tightly in plastic wrap or aluminum foil and pop them into an airtight container or freezer bag for up to 2 months.

When you’re ready to serve them again, simply thaw at room temperature or reheat in the microwave (or oven) until warm and fluffy.

❓ Frequently Asked Questions About Peach Coffee Cake

Q: What type of peaches are best for this recipe?

Canned peaches are not recommended as they will release too much liquid during baking, making the cake soggy. Fresh or frozen peaches work well, but be sure to pat them dry with paper towels before using them.

Q: Can I use other types of fruit instead of peaches?

Sure! Blueberries, raspberries, or blackberries would all work well in place of peaches. Just be sure to adjust the amount of sugar in the recipe accordingly.

Q: How do I prevent the coffee cake from becoming too dry?

Make sure not to overmix the batter, as this can cause the cake to become tough and dry. Also, don’t overbake – check on it after about 45 minutes and cover it loosely with foil if needed.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute gluten-free flour for the all-purpose flour called for in the recipe.

Q: How do I store leftover coffee cake?

Let leftover coffee cake cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it at room temperature for up to 3 days or in the fridge for up to 5 days.

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