Peach Coffee Cake

August 20, 2015

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Peach Coffee Cake – made with a buttery and flavorful cake base, layered with fresh peaches, topped with a tender cinnamon crumb topping and finished with a sweet vanilla glaze. Oh so much goodness in one slice of coffee cake!

Slice of peach coffee cake

Peach Coffee Cake

Coffee cake has got to be one of the best desserts/breakfast treats. Okay, I say that about pretty much any dessert but this Peach Coffee Cake is utterly delicious!

You just cant go wrong with a treat this delicious!

If you are looking for the perfect end of summer dessert to treat yourself this is it! I don’t know anyone who could resist this cake.

Those fresh, sweet and juicy summer peaches make this cake simply sublime and all the different layers and textures just take it from ordinary to extraordinary.

It may take a few more mixing bowls than a single layer cake does but it’s totally worth it!  I already can’t wait to make it again!peach crumb cake step1+srgb.

How to Make Peach Coffee Cake

This cake may seem like a process but it’s fun to make! Here’s a quick breakdown of the steps:

  1. Make the preheat the oven and grease a springform pan.
  2. Prepare the crumble topping.
  3. Make the cake batter, spread into prepare pan.
  4. Top cake batter with a layer of peach slices.
  5. Sprinkle crumb topping over peaches.
  6. Bake, then remove and cool.
  7. Top with glaze.

peach crumb cake step2+srgb. peach crumb cake step3+srgb.

More Delicious Coffee Cake Style Recipes to Try

Peach Crumb Cake | Cooking Classy

Slice of peach coffee cake
5 from 4 votes

Peach Coffee Cake

The perfect way to use up fresh summer peaches! This cake is layered with a buttery flavorful cake, a generous layer of peaches and it's finished with a cinnamon crumble and sweet vanilla glaze. Who could resist a slice?
Servings: 12
Prep30 minutes
Cook50 minutes
Ready in: 1 hour 20 minutes

Ingredients

Crumbs

  • 1 1/4 cups (175g) all-purpose flour (scoop and level to measure)
  • 1/3 cup (74g) packed light-brown sugar
  • 1/3 cup (74g) granulated sugar
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup (4 oz) unsalted butter, melted

Cake

  • 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 lb peaches at room temperature, peeled, cored and sliced (about 3 medium sliced into 10 slices each)
  • 3/4 cup (170g) granulated sugar
  • 1/2 cup (4 oz) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (80g) sour cream
  • 1/3 cup (80ml) buttermilk

Vanilla Glaze (optional)

  • 1/2 cup (66g) powdered sugar
  • 1 Tbsp half and half or milk
  • 1/4 tsp vanilla

Instructions

  • Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
  • To make crumbs:
  • In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips). Pour in melted butter and using a rubber spatula, fold mixture until evenly moistened. Set aside.
  • To prepare cake:
  • In a separate mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside (peel and slice peaches now if you haven't already). In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy.
  • Mix in eggs one at a time adding in vanilla with second egg.
  • Add 1/3 of the flour mixture to the butter/egg mixture and mix just until combined, then pour in buttermilk and mix just until combined. Mix in another 1/3 of the flour mixture and mix just until combined, then mix in sour cream. Finish by mixing in last 1/3 of the flour mixture and mix until nearly combined, then remove bowl and scrape bowl and fold batter just to combined.
  • Pour batter into prepared pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches.
  • Bake in preheated oven until center of cake is set (it shouldn't jiggle or sink when touched, and toothpick should come out free of batter), about 50 - 55 minutes. Cool on a wire rack (you don't need to cool entirely, this cake is really good warm), then drizzle with glaze if desired.
  • For the glaze:
  • Whisk together powdered sugar, half and half and vanilla in a bowl until well blended. Add more half and half to thin as desired or more powdered sugar to thicken if needed.
Recipe originally published August 20, 2015 titled “Peach Crumb Cake” recipe title updated January 21, 2020 to “Peach Coffee Cake”.

 

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51 Comments

  • Carol Ann Bell

    The Cake calls for 1/2 cup of unsalted butter softened and reads “4” oz ..however a 1/2 cup is 8 ounces. Not sure which one: 1/4 c or 1/2 cup?

    • Jaclyn

      Jaclyn Bell

      Butter is more dense and measures differently by weight. 1/2 cup is actually 4 oz. You’ll notice 1 box of butter is 16 oz or 1 lb. so divide by four 1/2 cup sticks and that’s 4 oz each. Hope you enjoy the recipe!

  • Riley

    Delicious. I substituted the buttermilk for liquid kefir yogurt and the sour cream for Greek yogurt. The cake has a great texture. The spice in the crumb topping is great too. I used canned peaches.

  • Jeanne

    This recipe is perfection, I followed it exactly except had to use a 10″ springform pan and it was fine – except I could have used another peach since pan is wider and could fit more peaches (sigh). Loved this, no changes – Highly recommend.

  • Karen R

    I made this last week, and it was a hit! I didn’t have the right size springform pan, so I used 9” round cake pan. I was afraid it would be too short, so I left off a hefty bit of the crumb topping. We also tend to like things less sweet, so I omitted the drizzle. We lived it! Today, I decided to use the rest of the topping, and baked the cake in my cast iron skillet. I added 1 cup of blueberries to the cake, and sprinkles another 1/2 c. or so on top of the peaches, before sprinkling the leftover streusel. I just took it out of the oven, and it smells devine! Can’t wait to taste!

  • Renita

    I loved making this and how well it turned out, superb recipe, thanks for sharing!

  • Natalie Barnhart

    Can I let it sit overnight then bake in the morning?

    • Jaclyn

      Jaclyn Bell

      Yes definitely, you’ll just need a touch more since it’s thicker.

      • Senthil Muthiah

        Can I use 5 peaches and cut them into 8 slices each?

        • Jaclyn

          Jaclyn Bell

          Sorry for the late reply! I wouldn’t add more than the recipe lists or cake may not bake through.

          • Yolanda

            I don’t buy fresh peaches, could canned or frozen peaches be used. Our fresh peaches don’t always taste that good, lucky when they do.

          • Jaclyn

            Jaclyn Bell

            Frozen, thawed and drained should work as well.