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

Peach Coffee Cake

5 from 1 vote

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
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 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

  1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

  2. To make crumbs:
  3. 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.
  4. To prepare cake:
  5. 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.

  6. Mix in eggs one at a time adding in vanilla with second egg.

  7. 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.

  8. Pour batter into prepared pan. Top evenly with peaches then evenly sprinkle crumb mixture into very small crumbles over peaches.

  9. 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.

  10. For the glaze:
  11. 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.
Course: Dessert
Cuisine: American
Keyword: Crumb Cake, Peach Crumb Cake
Author: Jaclyn
Recipe originally published August 20, 2015 titled “Peach Crumb Cake” recipe title updated January 21, 2020 to “Peach Coffee Cake”.

 

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39 Comments

  • Marije

    Thank you so much for this receipe! I made this today with peaches from a can (because they are not in season in my country right now), and it turned out absolutely delicious, with perfectly moist cake and crunchy crumble topping.

  • Swati

    Hi, I just discovered your website and am loving it! Quick question about the cake- can I make it with tinned peaches? Fresh ones are not readily available where I live (India) or can I substitute it with another fruit?
    Thanks!

  • Jeri

    I made two of these last night for this morning’s breakfast. One for my family and one for friends who were returning late last night from vacation. It is delicious! Perfect with a cup of coffee.

  • Barbara

    I made this yesterday. I was having friends over for dessert. Received rave reviews. This cake is absolutely delicious.

  • Jessie

    I made this over the weekend and it was delicious, but the middle came out close to raw after almost an hour in the oven. I have an oven thermometer, so I know the temp was steady at 350. It was obvious that it wasn’t done in the center, but I pulled it anyway for fear that I’d burn the rest. We just cut out the center and it was still more than enough for my family of four. My kids said we should just call it the donut cake. :) Any ideas what went wrong?

    • Jaclyn

      Jaclyn Bell

      I’m not sure what would have happened other than maybe your peaches were much juicier than the ones I used? Next time maybe a little less peaches and crumble would help. Sorry that happened!

    • Rebecca

      I had the same issue – after 50 minutes the center was very wet and I don’t think the issue was the peaches (they weren’t as ripe as I was hoping and not very juicy when I cut them). I ended up baking it for another 25 minutes. Smells wonderful, though, and I AM looking forward to trying it.

      • Jaclyn

        Jaclyn Bell

        Hopefully it turned out! Room temperature peaches may be the difference so I’ve added that above.

  • Laura Dembowski

    This cake is perfection! I’d eat it for any meal and probably wouldn’t want to share :)

  • Michelle

    I made this recipe yesterday for a dinner party with friends and everyone raved about how delicious it was! My husband had seconds and can’t wait for me to make it again :-) thanks so much for posting such great recipes! You’re my go to whenever I want to bake!

    • Jaclyn

      Jaclyn Bell

      I’m so glad it got rave reviews! I’m happy to hear my site is a go to for you! Thanks for letting me know Michelle :).