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This is the ultimate recipe for using up fresh summer peaches — Peach Coffee Cake! Made with fresh peaches, cinnamon crumb topping, and sweet glaze, this moist, fluffy coffee cake is ideal for breakfast, brunch, or dessert. It’s perfect for taking to a bake sale, a church meal, or giving as a delicious and thoughtful gift to a friend or neighbor.
🍑 This recipe showcases the natural sweetness and juiciness of fresh peaches, creating a cake that tastes like summer in every bite!
My 2 Best Tips For Making Peach Coffee Cake
Crumb Topping Timing: Add the crumb topping after the initial 25 minutes of baking, not before. This prevents it from sinking into the batter and ensures it stays on top where it can create that perfect crunchy layer.
Choose the Right Peaches: Select peaches that are ripe but still firm to the touch. They should yield slightly to gentle pressure and have a sweet aroma. Overly soft peaches will break down too much during baking and can make the cake soggy.
🩷 Melissa
This is one of those comfort foods you just have to make when peaches are in season!
Whether you’re hosting a weekend brunch, need a potluck dessert, or want to treat yourself to something special with your morning coffee, this cake fits the bill perfectly.
The buttery, cinnamon-spiced crumb topping adds the perfect textural contrast to the soft cake beneath. It creates a delightful crunch that complements the moist interior beautifully.
It really is a must have for the summer season!
Peach Coffee Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cups milk
- 2 cups fresh peaches, peeled and diced, about 2 large peaches
Crumb Topping
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°. Grease and flour a 13-cup coffee cake pan or two 9” cake pans; set aside.
- Stir together flour, baking powder, cinnamon and salt. Set aside.
- In a mixing bowl, beat sugar with softened butter until light and fluffy, about 5 minutes. Add eggs one at a time beating well after each addition. Mix in vanilla.
- Alternate adding dry ingredients and milk to the butter-sugar mixture, beating well after each addition. Mix in peaches.
- Spoon batter in to prepared pan. Bake in preheated oven 25 minutes.
Prepare Crumb Topping
- Combine sugar, flour, and cinnamon in a small mixing bowl. Add butter and mix until mixture resembles wet sand.
- After the cake has baked for 25 minutes, sprinkle crumb topping on top and bake for an addition 20 to 30 minutes, or until toothpick inserted in cake comes out clean.
Make the Icing
- Whisk together powdered sugar and milk to create a thin glaze.
- Cool the cake for 10 minutes before removing it from the pan. Drizzle icing on the cake. Cool completely on a wire rack before serving.
Notes
Nutrition
Recipe FAQs
Yes, you can substitute frozen peaches, but make sure to thaw them completely and drain excess liquid before dicing. Pat them dry with paper towels to prevent the cake from becoming too wet. Fresh peaches will give you the best flavor and texture, but frozen works in a pinch.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched. Total baking time is typically 45-55 minutes.
Yes! This peach coffee cake actually tastes even better the next day as the flavors meld together. Store it covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months. Add the icing just before serving if making ahead.
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