Peach Coffee Cake Recipe

This peach coffee cake recipe is soft, sweet and perfect for breakfast or dessert. The juicy peaches mix beautifully with tender, buttery cake.

I first made this cake on a warm summer morning when peaches were fresh and fragrant. The smell of cinnamon and fruit filled my kitchen instantly.

Learning how to make peach coffee cake is simple and the ingredients for peach coffee cake are easy to find at any grocery store. Every bite is soft, fruity and comforting.

Why I Love Making This Peach Coffee Cake

I love making this coffee cake because it feels like a cozy morning in a bakery. The aroma of peaches and cinnamon always draws people to the kitchen.

It’s not just a dessert; it’s a treat for breakfast or brunch. I enjoy adding a little streusel topping for crunch. It makes each bite layered with flavor and texture.

The cake is forgiving, so even beginners can bake it with confidence. Serving it warm with a cup of coffee or tea feels like pure happiness.

Equipment List

• 9×13-inch baking dish
• Mixing bowls (small and large)
• Measuring cups and spoons
• Whisk and wooden spoon
• Knife and cutting board
• Peeler (optional)
• Oven

Recipe Overview

• Recipe Name: Peach Coffee Cake
• Servings: 8–10 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Course: Breakfast or Dessert
• Cuisine: American
• Calories: 320 kcal per serving

Ingredients You Need for Peach Coffee Cake Recipe

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream or plain yogurt
• 2 cups peeled and sliced fresh peaches

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup cold butter, cubed
• 1 teaspoon cinnamon

Step-by-Step Guide

1. Preheat the Oven

Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray. Preheating ensures even baking and prevents sticking.

2. Prepare the Streusel

In a small bowl, mix flour, brown sugar and cinnamon. Add cold butter and use your fingers or a fork to mix until crumbly. Set aside. This topping will add sweet crunch.

3. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Make sure the ingredients are evenly combined. This helps the cake rise and stay fluffy.

4. Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar together until light and creamy. This step adds air to the batter for a soft texture.

5. Add Eggs and Vanilla

Add eggs one at a time, mixing well after each. Stir in vanilla extract. The batter should be smooth and slightly fluffy.

6. Incorporate Sour Cream and Dry Ingredients

Add half of the dry ingredients to the butter mixture. Mix gently, then add sour cream, and finally the remaining dry ingredients. Stir until just combined. Overmixing can make the cake dense.

7. Fold in Peaches

Gently fold in the sliced peaches. Make sure they are evenly distributed but do not mash them. The peaches keep the cake moist and fruity.

8. Pour Batter into Pan

Spread the batter evenly in the prepared baking dish. Smooth the top with a spatula. This ensures uniform baking.

9. Add Streusel Topping

Sprinkle the streusel mixture evenly over the top of the batter. Press lightly to help it stick. The topping adds sweetness and texture.

10. Bake the Cake

Bake for 40–45 minutes, or until a toothpick inserted comes out clean. The top should be golden brown, and the cake should feel set.

11. Cool Slightly Before Serving

Allow the cake to cool for 10–15 minutes. This helps it set and makes slicing easier. Serve warm with coffee or tea.

Expert Tips & Variations

• Use frozen peaches if fresh ones aren’t available. Thaw and drain them first.
• Add a handful of chopped nuts to the streusel for crunch.
• Swap sour cream with Greek yogurt for tangier flavor.
• Dust with powdered sugar for extra sweetness before serving.
• Try adding a teaspoon of almond extract for a nutty flavor twist.

History or Fun Fact About the Dish

Coffee cakes became popular in the United States during the 19th century. They were called “coffee cakes” because they were served with coffee, not because they contained coffee.

Peach coffee cake is a seasonal favorite, especially in summer when peaches are fresh and sweet. The streusel topping adds a German-inspired touch, making the cake crumbly and flavorful.

Pairings & Complementary Recipes

Serve peach coffee cake with a hot cup of coffee, tea, or milk. A dollop of whipped cream complements it well.

Pair it with fresh fruit or yogurt for a complete breakfast. It also works beautifully as a light dessert after dinner.

Occasion or Event Ideas

This coffee cake is perfect for brunches, baby showers or family gatherings. It is great for summer parties when peaches are in season.

You can also bake it for weekend breakfasts or casual get-togethers. The cake is easy to slice and serve to guests.

Storage and Reheating Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Reheat slices in the microwave for 15–20 seconds for a warm treat.
• Wrap tightly in foil to freeze for up to 2 months.
• Let frozen cake thaw at room temperature before serving.

Nutrition Information

Nutrient	Amount per Serving
Calories	320 kcal
Carbohydrates	45 g
Protein	5 g
Fat	15 g
Sugar	28 g
Fiber	2 g

Health Benefits

This cake includes peaches, which are a good source of vitamin C and fiber. Using fresh fruit adds natural sweetness, reducing the need for extra sugar.

Sour cream or yogurt adds some protein and calcium. Making this cake at home avoids preservatives and artificial flavors. Moderation is key, but it can be part of a balanced breakfast or dessert.

FAQs about Peach Coffee Cake Recipe

Can I make this peach coffee cake ahead of time?
Yes, you can prepare the batter the night before. Store it in the fridge and bake the next morning. It may rise slightly less but still tastes delicious.

Can I use canned peaches instead of fresh?
Yes, but drain the syrup thoroughly to avoid making the cake too wet. Adjust baking time slightly if needed.

Is this cake gluten-free?
This recipe is not gluten-free. You can substitute a gluten-free flour blend, but texture may be slightly different.

Can I make this cake vegan?
Yes, use a plant-based yogurt, vegan butter and an egg substitute. The cake will still be moist and flavorful.

How do I store leftover peach coffee cake?
Store in an airtight container at room temperature for a couple of days or in the fridge for longer. Freeze if needed.

Final Thoughts

This peach coffee cake recipe is sweet, tender and full of summer flavor. It’s simple enough for a weekday treat but special enough for brunch.

Learning how to make peach coffee cake lets you enjoy bakery-style treats at home. The ingredients for peach coffee cake are easy to gather.

Make it fresh, slice it warm and enjoy every bite with coffee or tea. It’s a little piece of sunshine on your plate.