Peach Coffee Cake Recipe

This Peach Coffee Cake is the kind of treat that makes you want to invite neighbors over just to share a slice. Flecked with juicy, sweet peaches and blanketed by a buttery cinnamon streusel, it’s the perfect balance of tender, moist cake and irresistible crumbly topping. Whether you’re serving it for a casual brunch, an afternoon pick-me-up, or just alongside your favorite mug, this is a recipe that’ll quickly become a beloved staple. Every bite tells a little story of summer indulgence, and I can’t wait for you to fall in love with it.

Ingredients You’ll Need

Everything you need for Peach Coffee Cake is probably already in your pantry or fridge, and each ingredient plays a role in layering flavors and textures. From the plush cake to the crisp streusel, these simple pieces come together for a truly memorable dessert.

• All-purpose flour: The backbone of both the batter and streusel, giving structure and that classic tender crumb.
• Baking powder and baking soda: A powerful duo that ensures the cake rises beautifully, staying fluffy and light.
• Salt: Just a touch to balance out all the sweet notes and enhance flavor.
• Unsalted butter: Provides richness and a melt-in-your-mouth texture; make sure it’s softened for the batter and cold for the streusel.
• Granulated sugar: Sweetens the cake while helping to create that light, fluffy texture.
• Brown sugar: Adds a deep, caramel warmth to both the batter and the crumbly topping.
• Eggs: Bind everything together and lend extra moisture for a soft bite.
• Sour cream or plain Greek yogurt: The secret ingredient for an ultra-moist, tender cake—plus a pleasant tang that brightens every bite.
• Vanilla extract: Rounds out the flavors with a gentle, fragrant sweetness.
• Diced peaches (fresh, canned, or thawed frozen): The juicy star of the show! Fresh is best, but canned or thawed frozen peaches work beautifully too—just remember to drain and pat dry.
• Ground cinnamon: Warm and aromatic, it makes the streusel topping sing.
• Powdered sugar: For a luscious glaze that melts into every groove of the streusel.
• Milk or cream: Blends with the powdered sugar for the optional silky glaze.

How to Make Peach Coffee Cake

Step 1: Preheat and Prep

Start the Peach Coffee Cake journey by preheating your oven to 350°F (175°C). Grease and lightly flour an 8×8 or 9×9-inch baking pan, or line it with parchment paper for easy removal. A well-prepped pan ensures your cake releases like a dream and keeps its neat edges.

Step 2: Make the Streusel Topping

Combine the flour, brown sugar, and cinnamon in a small bowl. Drop in your cold butter cubes and, using your fingertips or a pastry cutter, work everything together until you see coarse crumbs forming. Pop the bowl in the fridge—you want the topping to stay cold so it bakes up crumbly.

Step 3: Whisk the Dry Ingredients

In a medium bowl, give your flour, baking powder, baking soda, and salt a good whisk. This step prevents any salty or bitter pockets in the finished cake and makes sure each bite tastes just right.

Step 4: Cream the Butter and Sugars

In your largest mixing bowl, beat the softened butter with the granulated and brown sugars until the mixture looks pale and fluffy—about 2–3 minutes. This process creates little air pockets for that perfectly soft, tender Peach Coffee Cake.

Step 5: Add Eggs, Vanilla, and Sour Cream

Add your eggs one at a time, mixing well and scraping the bowl after each. Then stir in the vanilla and sour cream (or yogurt), blending until the batter is completely smooth. This step locks in moisture and richness for every bite.

Step 6: Combine Wet and Dry

Slowly add the dry ingredients into the bowl with your wet mixture, stirring until just combined—don’t overmix! The batter will be thick, which means your Peach Coffee Cake will be tender and not dense.

Step 7: Fold in the Peaches

Gently fold in the peaches, being careful not to break them up too much. If you use canned or thawed frozen peaches, make sure they’re well-drained and patted dry to avoid a soggy cake.

Step 8: Layer and Top

Spoon the batter into your prepped pan and smooth the top. Sprinkle your chilled cinnamon streusel evenly over the batter—no need to press it down; let the topping sit loose for maximum crunch.

Step 9: Bake the Cake

Slide the pan into the oven and bake for 40–50 minutes. Test with a toothpick in the center; it should come out clean or with just a few moist crumbs. If your top starts brown a bit too quickly, loosely tent the cake with foil at around 35 minutes.

Step 10: Cool and Glaze (Optional)

Let the cake cool in the pan for at least 15–20 minutes. For an extra finishing touch, whisk together powdered sugar, vanilla, and a splash of milk or cream, then drizzle over the cooled Peach Coffee Cake.

How to Serve Peach Coffee Cake

Garnishes

A simple dusting of powdered sugar looks gorgeous, but you can really let the season inspire you—add a few fresh peach slices, a handful of chopped toasted pecans, or even a dollop of softly whipped cream on the side. The optional glaze is always a welcome treat!

Side Dishes

Pair your Peach Coffee Cake with something bright and refreshing: a fruit salad, a tangy bowl of berries, or Greek yogurt topped with a drizzle of honey. If you’re serving brunch, a platter of crispy bacon or savory eggs is a crowd-pleasing addition, too.

Creative Ways to Present

There’s no need to stick with squares! Serve the cake in wedges, layer it with whipped cream in mason jars for a playful trifle, or top it with ice cream for a dreamy summertime dessert. Each serving style gives Peach Coffee Cake a fun, inviting twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover Peach Coffee Cake tightly with plastic wrap or transfer slices to an airtight container. It will keep on the counter for up to two days, or in the refrigerator for four days, staying moist and delicious throughout.

Freezing

You can freeze Peach Coffee Cake whole or in individual squares. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy, let it thaw overnight in the fridge—just as good as fresh!

Reheating

To revive that fresh-baked vibe, pop a piece in the microwave for about 15–20 seconds. For a larger portion, use a 300°F (150°C) oven for about 10 minutes. The cake will be warm, fragrant, and just as inviting as the day you made it.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! Canned or thawed frozen peaches work just as well—just be sure to drain them thoroughly and pat them dry to avoid excess moisture in your Peach Coffee Cake.

Why is my streusel topping not crumbly?

If your streusel topping is more gooey than crumbly, the butter may have softened too much. Make sure to use cold butter and pop the streusel in the fridge while you make the batter to keep everything nicely textured.

Can this Peach Coffee Cake be made gluten-free?

Yes, just swap the all-purpose flour with your favorite all-purpose gluten-free blend, and double-check your other ingredients. The cake will still turn out tender, sweet, and loaded with peachy goodness.

What if I don’t have sour cream?

No problem! Plain Greek yogurt is a great substitute, adding the same lovely tang and moisture to the batter so your Peach Coffee Cake stays wonderfully soft.

How do I know when the cake is done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your Peach Coffee Cake is ready. Avoid overbaking to keep it moist and tender.

Final Thoughts

If you’re in the mood for a sun-kissed, crumbly treat that’s as perfect for breakfast as it is for dessert, give this Peach Coffee Cake a try. Each bite tastes like a little celebration, and I guarantee your friends and family will be asking for the recipe!

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