Peach Coffee Cake Recipe

This Peach Coffee Cake combines the comforting crumb of a classic coffee cake with the bright, juicy flavor of sweet peaches and a buttery cinnamon streusel. Whether you serve it for brunch, as an afternoon treat, or even dessert, the bursts of peach and cozy notes of cinnamon make every bite feel like a summery hug. This recipe proves that even humble ingredients can create magic on your table!

Ingredients You’ll Need

The magic of Peach Coffee Cake comes from a blend of simple pantry staples and one star ingredient: peaches! Each item has its moment—adding sweetness, richness, or that irresistible crumb topping. Here’s exactly what you’ll need and why it matters:

• All-purpose flour: The sturdy base for both the cake and crumb topping, ensuring a tender yet substantial bite.
• Baking powder and baking soda: These leaveners work in tandem to give the cake its irresistible lift and soft crumb.
• Salt: Just a pinch, but it balances out the sweetness and wakes up every flavor.
• Unsalted butter (softened and cold): Softened butter makes the cake rich and moist, while cold butter creates those signature crunchy streusel bits.
• Granulated sugar: Adds structure and sweetness to the cake base.
• Brown sugar: Deepens the flavor with caramel notes, in both the batter and the streusel topping.
• Eggs: Bind the batter and keep things fluffy and light.
• Sour cream or Greek yogurt: Adds unmatched tenderness and a subtle tang that keeps each slice moist for days.
• Vanilla extract: Infuses warmth and rounds out the flavors beautifully.
• Peaches (fresh, canned, or thawed frozen): The star of the show! They bring color, pockets of juicy sweetness, and just the right fruity flair.
• Ground cinnamon: That warm, cozy spice in the streusel topping every coffee cake needs.
• Powdered sugar (for the glaze): Turns into a sweet drizzle that takes this cake over the top.
• Milk or cream (for the glaze): Adjusts the consistency for the perfect pourable drizzle.

How to Make Peach Coffee Cake

Step 1: Preheat and Prep

Get your oven going at 350°F (175°C). Prepare an 8×8 or 9×9-inch square baking pan by greasing it or lining it with parchment paper for an easy, fuss-free lift when it’s time to serve your fresh Peach Coffee Cake.

Step 2: Make the Streusel Topping

Combine the flour, brown sugar, and cinnamon in a small bowl. Add cold, cubed butter and use your fingertips or a pastry cutter to blend until you get a crumbly, sand-like texture. Chill this streusel in the fridge while you mix the cake—cold butter is the secret to those perfect crumbly bits on top!

Step 3: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. A thorough mix ensures the leaveners are well distributed, keeping every forkful light and never uneven.

Step 4: Cream the Butter and Sugars

Grab your largest bowl and beat softened butter with both sugars for about 2–3 minutes, until the mixture is light and fluffy. This step is where the magic happens: air gets incorporated, which means a cake with real tenderness instead of heaviness.

Step 5: Add Eggs, Vanilla, and Sour Cream

Add the eggs one at a time to your creamed mixture, beating well after each addition. Then stir in the vanilla and the sour cream or Greek yogurt. This combo creates a batter that’s impossibly smooth, moist, and packed with flavor—the perfect foundation for all those peaches.

Step 6: Combine Wet and Dry

Gradually mix the dry ingredients into the wet, stirring just enough to blend. Overmixing can create a dense cake, so stop as soon as the flour disappears. The batter should be thick enough to hold a peach chunk in place.

Step 7: Fold in the Peaches

Gently fold those juicy peach pieces into the batter. If you’re using canned or thawed peaches, make sure you pat them dry. This way, they nestle perfectly into the cake without making it soggy.

Step 8: Layer and Top

Spread the lush, peach-studded batter into your prepared pan. Scatter the chilled streusel over the top for a beautiful, crumbly crown. Don’t press—it’s the loose texture that crisps up so delightfully in the oven.

Step 9: Bake the Cake

Pop your pan in the oven for 40–50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a crumb or two. If the streusel starts to brown too quickly, tent the pan with foil around the 35-minute mark to protect your masterpiece.

Step 10: Cool and Glaze (Optional)

Let the Peach Coffee Cake cool in its pan before slicing. If you’re in the mood for a little extra decadence, whisk together the glaze ingredients and drizzle over the cooled cake. The sweet glaze melts into every nook and cranny, creating a picture-perfect finish.

How to Serve Peach Coffee Cake

Garnishes

A dusting of powdered sugar is foolproof, but a drizzle of simple glaze really makes this Peach Coffee Cake look bakery-worthy. For even more flair, garnish with a few thin peach slices or a sprinkle of toasted sliced almonds on top just before serving.

Side Dishes

This coffee cake pairs beautifully with a cup of robust coffee or fruity herbal tea. For brunch, serve alongside creamy Greek yogurt with a honey drizzle, fresh berries, or even savory additions like scrambled eggs for a balanced spread.

Creative Ways to Present

Turn slices of Peach Coffee Cake into a shortcake dessert by layering them with whipped cream and extra peaches. Or, cut into bite-sized cubes to serve on a platter at parties for an easy, impressive finger food. You can also use the cake as a delightful base for summer trifles.

Make Ahead and Storage

Storing Leftovers

Store leftover Peach Coffee Cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Covering the cake tightly keeps it tender and prevents the peach pieces from drying out.

Freezing

To freeze, wrap the cooled cake (whole or sliced) tightly in plastic wrap and then in foil. Place it in a freezer-safe bag or container, and it will keep beautifully for up to three months. Thaw overnight in the refrigerator for best texture.

Reheating

Warm individual slices in a microwave for 10–15 seconds to revive that just-baked flavor. If reheating larger portions, a few minutes in a 300°F oven will bring back the soft crumb and gently crisp the topping without drying anything out.

FAQs

Can I use frozen peaches in this Peach Coffee Cake?

Absolutely! Just be sure to thaw your frozen peaches and pat them dry thoroughly before folding into the batter. This helps keep the cake from getting soggy.

Is it possible to make this cake dairy-free?

Yes! Substitute the butter with your favorite plant-based alternative, use a dairy-free yogurt or sour cream in the batter, and choose non-dairy milk for the glaze. The Peach Coffee Cake will still taste wonderful.

Can I double the recipe for a crowd?

You can easily double all ingredients and bake the Peach Coffee Cake in a 9×13-inch pan. Keep an eye on baking time—it may need a few extra minutes, so start checking for doneness around 45 minutes.

What’s the best way to store leftovers?

Let your coffee cake cool completely and then store it in an airtight container at room temperature for up to two days, or in the fridge for longer freshness.

Can I make the streusel topping ahead of time?

Yes, the streusel topping can be mixed and chilled in the refrigerator up to a day in advance. This is a great time-saver when preparing your Peach Coffee Cake for entertaining or brunch.

Final Thoughts

If you’re looking for a recipe that brings comfort, nostalgia, and pure delight to your kitchen, give this Peach Coffee Cake a try. With its ease, versatility, and irresistible flavor, it’s sure to become a fast favorite. Share a square (or two!) with loved ones and watch how quickly it disappears from the plate.

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