A deliciously moist coffee cake loaded with sweet peaches and topped with the most amazing cinnamon sugar streusel. This Peach Coffee Cake will knock your flip-flops off!
A Peach of a Coffee Cake
This Peach Coffee Cake is something special. Amazingly moist and slightly sweet coffee cake loaded with juicy peaches and topped with an incredible cinnamon sugar streusel–it will leave you speechless. It’s so scrumptious!
If you’re looking for an easy, memorable treat for brunch or a baby shower, this is for you. Everyone loves the tender cake, sweet streusel and the juicy peaches. You absolutely cannot go wrong with this coffee cake recipe!
Tip: How to Pick a Ripe Peach
Look for a consistent peachy color all over and then squeeze gently to make sure it’s not too firm or already mushy. A good peach will smell fragrant and have no bruises.
Summer Fruit Fabulousness
A peach a day keeps the winter away, right?! That’s what I’m telling myself as I enjoy juicy peach after juicy peach! I love peaches. I wish they were as sweet and juicy year-round as they are right now!
As the end of summer approaches, and peach season comes to an end, you better believe I’ll be freezing lots of them so I can bake and make smoothies with them year round. And I guarantee I’ll be baking this peach coffee cake frequently! It’s irresistible!
Classic Coffee Cake
Sweet, tender cake with a layer of cinnamon-sugar filling and a delicious streusel topping, this Classic Coffee Cake is a must-bake. It’s perfect for brunch with friends, or lazy Sunday morning snacking.
Worth the Wait!
This peach coffee cake recipe is so easy to mix together! And although it takes a while to bake, your house will smell incredible. And the yumminess is so worth the wait. One bite of that sweet, tender cake full of fresh peach flavor and you’ll be hooked.
What Do I Need to Make Peach Coffee Cake?
(see recipe card for measurements and details)
- Butter
- Granulated sugar
- Dark brown sugar
- Large eggs
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Chopped fresh peaches
- 9-inch round springform pan
A Peach is a Peach
Your peaches definitely don’t have to be perfect to make this peach coffee cake. In fact, overripe peaches work beautifully. You can substituted frozen peaches, too. Just thaw completely and chop. You can also use drained canned peaches that have been chopped.
More Recipes with a Scrumptious Streusel
- Maple Cinnamon Streusel Bread: Soft, sweet and cinnamon spiced. With a slight crumb like a muffin and a crumbly streusel top, it’s simply irresistible!
- Snickerdoodle Streusel Scones: With an irresistible cinnamon sugar streusel, these scones are so tender and tasty you’ll want to eat one every morning.
- S’mores Streusel Muffins: Muffin loaded with chocolate, marshmallows and graham crackers topped with a mound of s’mores streusel. A scrumptious treat that you will want to eat over and over again!
- Strawberry Streusel Muffins: Refreshingly sweet strawberry muffins with an irresistible crunchy top.
- Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with Peanut Butter Oat Streusel: They’re a mouthful! A delicious, chewy, chocolatey mouthful.
How to Make Peach Coffee Cake
- Preheat oven to 350 degrees. Lightly grease and flour a round springform pan and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, sour cream and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon.
- Add the flour mixture to the mixer
- Beat flour mixture into batter on low speed until combined.
- Stir in 2 cups of the chopped peaches.
- Spread batter evenly into prepared springform pan.
- Sprinkle with remaining 1/2 cup chopped peaches.
- In a medium bowl, stir all the streusel ingredients together with a fork until a crumbly mixture forms. Sprinkle over cake batter.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely before removing the sides of the springform pan and serving.
How to Store Peach Coffee Cake
Store peach coffee cake covered at room temperature for 2-3 days. Or keep in the refrigerator for up to one week.
To freeze peach coffee cake, first let it cool completely. Then cut into slices. Wrap each slice tightly in plastic wrap, and put it into a freezer-safe baggie before storing in the freezer. When stored properly in the freezer, coffee cake will maintain great quality for 2-3 months.
To thaw, let sit, loosely covered, on the counter for several hours.
If you make this Peach Coffee Cake, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Peach Coffee Cake
- Prep Time: 15 mins
- Cook Time: 75 mins
- Total Time: 1 hour 30 mins
- Yield: 12
- Category: Dessert
Description
A deliciously moist coffee cake that’s loaded with sweet peaches and topped with the most amazing cinnamon sugar streusel that will knock your flip-flops off!
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2–1/2 cups chopped fresh peaches
- Streusel:
- 4 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease and flour a 9-inch round springform pan and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, sour cream and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add the flour mixture to the mixer and beat on low speed until combined. Stir in 2 cups of the chopped peaches. Spread batter evenly into prepared springform pan. Sprinkle with remaining 1/2 cup chopped peaches.
- In a medium bowl, stir all the streusel ingredients together with a fork until a crumbly mixture forms. Sprinkle over cake batter.
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely before removing the sides of the springform pan and serving.
What size springform pan is to be used?
Hi, Nancy! Great question. It’s a 9-inch springform pan. This is the one I use: https://amzn.to/4dMB21l Hope this helps! Enjoy!
This recipe looks great! My sister and I always get together on Saturdays and I always bake for us.
I am thinking I want to use this recipe for muffins instead of cake. Is that a possibility?
BTW, I LOVE your website 💕‼ I have used your recipes many times for my Saturday coffee. Always Yummy!
Hi, Florence! Aw, thank you! I’m so happy you enjoy it. I haven’t made them as muffins, but I always say everything is worth a shot!
August in Oregon. Box of peaches on the countertop. Hmmm. What should I do with them? Think I just found the answer. 😁. Ann
Hi Megan, I’m stuck inside today because of winter snowstorm. I decided to search on the computer for a different than mine apple cake and saw yours and then I saw you peach coffee cake and so many other delicious looking recipes. I also loved your profile and your family pictures. You sound like a young mother in times that have passed. Seems like lots of young Mom’s don’t have time to bake and cook anymore or don’t take the time to bake or cook due to full schedules. I love baking any cooking and today I think I may try your Peach Coffee Cake. My question is can you use canned peaches in this cake. No fresh peaches are available at this time of the year. I’m pretty sure you can substitute canned for fresh as long as you place peaches on paper towel first . Thank you for sharing your wonderful recipes and your blessed profile.
Aww, thank you so much for your sweet and encouraging words. That means so much to me! Cooking and baking is such a passion for myself and my family. It brings us and our loved ones together in such a special way. Yes, you can certainly substitute canned peaches. Just be sure to drain and dry them well first. Enjoy and thanks for following along! 🙂
This is a great cake! Though I did reduce the sugar quite a bit, I think 2-1/2 cups for a cake is way too much (I tend to go for a ratio of sugar to flour of 1:2 instead of 1:1). I put in 1/3 cup of each (granulated and dark brown) in the cake. I also doubled the streusel topping (mmm… streusel) but reduced the sugar by half… so only 1/4 cup of each granulated and dark brown, but 1 stick of butter and 6 oz flour. And I used coconut sugar in place of white. It turned out really well! And it’s plenty sweet for me and my family!
Great baking, I wonder why this cake is named as Coffee cake instead of simple Peach Cake. I understand that if eaten with Coffee it will make a great combination but naming it Coffee Cake restrict it as only taken with Coffee> Anyway the Cake is Stupendous.
Hi
How do you prepare and freeze fresh peaches. Also, do you freeze them in slices or dice them up.
Hi Jackie! I peal them and then slice some and chop some (so I have both to bake with). Then I toss them in some sugar or fresh fruit preserver before placing them in a freezer-safe baggie and putting them in the freezer. Hope this helps!
Your coffee cake looks SO moist!
Thanks Christine! It’s so moist and marvelous!