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. You can check out more of my Gluten Free Dessert Recipes here!
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 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 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
Mate Mate US says
Delicious taste! I made it yesterday and the cake was so satisfying that my kids loved it completely.
Mary Younkin says
Thank you for sharing! Peach coffee cake is so irresistible.
Linda Hallowell says
Love your recipes and other recommendations. Look forward to getting your emails. Thank you. Linda
Mary Younkin says
Welcome to the family, Linda.
TC says
Looks delicious, I haven’t tried it yet. I’m sorry, I just have a quick question. Just curious if you have tried this with canned peaches, if fresh peaches aren’t readily available (or they just cost too much $35 per peck here this year).
Mary Younkin says
Yes, canned will work just fine. I would suggest draining them.
Deb says
I would love to make this. But in addition to being GF, I a also sugar-free. I am no expert, can just manage to follow recipe. Do you think I can substitute a powdered sugar replacement for the sugar?
I am well aware it’s never the same, but it would better than not having anything at all. And I have gotten used to it 🙂
Mary Younkin says
Deb – While I have not tried that I don’t see why it wouldn’t work. Let us know what you use and how it comes out.
Gail Richey says
Had some fresh peaches In needed to use and made last night. We had it warm with whipping cream and m husband and myself liked it better than the cobbler I made a few days ago. This is a keeper for sure. I wonder if it can be frozen for later on during cooler months to enjoy?
Mary Younkin says
Gail, I don’t see why you couldn’t freeze this. Frozen and then warmed in the microwave would be pretty delicious come January, wouldn’t it?
Megan says
This recipe is amazing! So good!
Mary Younkin says
Thank you, Megan!
Patsy Nix says
I haven’t made this yet, but I am curious to know if anyone has tried making it with frozen, thawed and drained peaches? I really start craving those summer fruits come winter!!!
Mary Younkin says
Patsy – You can use frozen. I would suggest thawing and draining. Just keep an eye on your baking time. You should be good to go!
Frank Meisner says
Peach Coffee Cake, this recipe would not print for me, all the others did.
Mary Younkin says
That is odd, Frank. I just did a quick test and it printed just fine for me.
Katie B says
Just made this recipe and searched the web to sign up for your emails. The coffee cake was absolutely delicious.
Mary Younkin says
Glad to hear it, Katie. Enjoy the coffee cake, and I hope you enjoy more recipes in the future!
Joel Gerke says
I made this almost as written except I like more peaches. I added a 15 oz. can of drained sliced peaches to my 2 fresh sliced peaches and cooked an extra 10 min. It was XLNT.
Mary Younkin says
I bet that was awesome, Joel! Glad you’re enjoying the cake.
HMC says
This is the best coffee I’ve ever made. So delicious and moist. I love that it has the peaches mixed throughout the cake so that you can always taste peaches.
Mary Younkin says
I’m so happy to hear the coffee cake is a hit!
Sarah says
I made this using GF Jules flour (gluten free flour) and used Greek yogurt instead of sour cream because it’s what I had on hand. It turned out really well! It would be really good with vanilla ice cream, too. I’ll definitely make this again.
Mary Younkin says
Happy to hear that the coffee cake turned out well, Sarah. Enjoy, and I hope you love the recipe even more next time.
Ronna says
Could this cake be made without sour cream?
Mary Younkin says
I’ve never tried that, Ronna. The sour cream adds a good bit of moisture. If you decide to skip that, you’ll have a different result.
Jeshua says
Delicious! I cut the sugar down by 1/4 of the amount and it was still plenty sweet. The cake part is also very buttery. I love the occasional juicy bite of peach though.
Mary Younkin says
I’m glad to hear that you’ve been loving the peach coffee cake, Jeshua! Enjoy, and happy baking.
Mandy says
I made this last night and it just wasn’t very good. The cake was very soggy and heavy. Not light…nor buttery. I followed the recipe exactly.
Mary Younkin says
Hi, Mandy! Sorry to hear that your cake didn’t turn out very well. Did you check it before removing it from the oven? Sometimes the cake will need to bake for longer, depending on how juicy the peaches you used were. In any case, I hope your next recipe turns out better. Happy baking.