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Tender buttery Peach Coffee Cake is filled with sweet bites of peach and topped with an irresistible brown sugar crumb topping – what is not to love??
Peach Coffee Cake
I am at a loss to describe just how awesome this coffee cake actually is. I’ve made it three times now and each time it has disappeared lightning fast both with friends and with family.
I simply can’t get enough of the fresh sweet peaches when they’re at their best in the summertime. I look forward to making homemade peach jam and friends look forward to receiving it too.
For something a little unexpected, this Peach Habanero Jam is the ultimate balance of sweet and spicy and it’s an awesome addition to your next cheeseboard.
This peach-filled coffee cake recipe is inspired by and adapted from my often made and very much beloved Blueberry Coffee Cake.
Another favorite is Cinnamon coffee cake loaded with layers of buttery cinnamon brown sugar streusel is something that I can not resist whenever it is in the house.
The peaches add a good bit of moisture to this recipe, so err on the side of extra time while baking this coffee cake. Be sure to test with a toothpick for doneness, it should come out clean or with moist crumbs
Peach Coffee Cake Recipe
- Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.
- Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.
- Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.
- Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces. Sprinkle the sugary crumbs over the batter in the pan.
- Bake for 44-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
Gluten-Free Coffee Cake
I’m always excited when I can share a new favorite recipe with family and friends who avoid gluten. And I’m thrilled to tell you that the gluten-free variation of this cake is every single bit as delicious as the traditional one. The conversion is super easy and results in a cake that everyone enjoys.
If you are fortunate enough to find yourself with an abundance of peaches on hand, you’ll want to try a few more of our favorite peach recipes.
This Southern Peach Cobbler is filled with fresh juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.
Creamy vanilla ice cream filled with chunks of peach cobbler turned out to be everything I’d imagined. With chunks of cinnamon crust and syrupy peaches in every bite, this peach cobbler ice cream is irresistible.
Fresh sweet peaches are tossed together with sugar and spices, then baked in between layers of brown sugar and oats to form two layers of chewy sweet crust on this Peach Oatmeal Crunch.
Fresh peaches are tossed with cinnamon sugar and then baked inside a buttery, flaky crust to make this easy Peach Galette. This was the first galette I made (almost ten years ago now) and I loved it from the first bite. A galette is lighter than a pie, not at all heavy with fruit or overly sweet with sugar.
Lightly sprinkled with cinnamon and topped with caramelized peaches, this Summer Peach Pound Cake is a spectacular way to show off the best of the summer’s fresh peaches.
Peach Coffee Cake
Ingredients
Cake Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour*
- ½ teaspoon baking powder
- ½ cup sour cream
- 2 peaches peeled and finely diced into ¼-⅛ inch pieces about 1 cup worth
- ½ teaspoon ground cinnamon
Topping Ingredients
- ⅔ cup all-purpose flour**
- ⅔ cup brown sugar
- ¼ cup butter melted
*Gluten-Free Cake Alternative
- ⅔ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ½ teaspoon xanthan gum
**Gluten-Free Topping Alternative
- ⅔ cup brown rice flour
Instructions
- Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.
- Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.
- Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.
- Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces. Sprinkle the sugary crumbs over the batter in the pan.
- Bake for 44-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this with both peaches and apples. Both were yummy. I use only 3/4cup sugar, and find it plenty sweet.
I’m happy to hear that you love the cake!
How well would this freeze?
This cake freezes nicely, Melissa. I like to thaw it at room temperature before serving.
Really yummier sweetie.
I’m glad you like the cake, Erin!
This looks delicious! would I double it for a 9×13 pan?
That should work fine.
I finished my first attempt following the recipe and think it needs some salt.
Did you by chance use an unsalted butter? I use salted butter in all of my recipes unless specifically noted otherwise. Thanks for the comment, adding more salt is always an option.
you do not specify salt and probably should. most recipes call for unsalted so salt content can be better controlled. since i live in high altitude i don’t adjust leavening ingredients the first time using a recipe. i will make an adjustment or find a different recipe site that includes all the necessary details.
I’m not sure what leavening ingredients would have to do with thinking the cake needed to have salt added to it, but I can appreciate your frustration here. I wish you only the best with your future baking endeavors.
This came out more like a bread pudding than a cake– sweet, rich, with a very custard-like texture from the two eggs. I luckily did realize the recipe was made for salted butter and added salt in, and a little flaky salt on top for interest. I also added some chopped nuts to the topping, which brought some nice texture and depth of flavor.
I’m so glad you enjoyed it. While it’s dense, I’ve never found it to be custard-like. Was it cooked all the way through?
could it be made with frozen peaches? would that change anything?
Frozen peaches will work fine. You’ll want to thaw them in a strainer to release any liquids before adding to the cake.