A moist, tender coffee cake packed with juicy peaches and finished with a buttery cinnamon-sugar streusel. This Peach Coffee Cake is a summer favorite that’s simple to make and impossible to resist.
A Peach of a Coffee Cake
This Peach Coffee Cake blends a soft, slightly sweet cake with fresh peach chunks and a crunchy cinnamon streusel topping. The crumb stays moist thanks to sour cream and butter, and the peaches add bright, juicy flavor in every bite. It’s a great choice for brunch, a picnic dessert, or a welcoming treat when guests arrive.
The recipe is straightforward and forgiving: use ripe fresh peaches when you can, or substitute thawed frozen peaches if needed. The streusel gives the cake a perfect contrast of textures, making each slice satisfying and memorable.
Tip: How to Pick a Ripe Peach
Choose peaches with a uniform, warm color and a slight give when gently squeezed. A ripe peach will smell sweet and fragrant and should be free of bruises. If your peaches are very ripe, they work wonderfully in this cake and add more concentrated sweetness.
Summer Fruit Fabulousness
Peaches are at their best in warm months, bursting with flavor and juice. When peach season winds down, freeze extra slices on a sheet tray and transfer them to a sealed container for baking all year. Thawed frozen peaches can be used in this coffee cake—just be sure to drain any excess liquid and pat them dry before chopping.
Classic Coffee Cake
This variation on classic coffee cake includes a cinnamon-sugar layer and a generous streusel topping. It’s perfect for breakfast coffee, an afternoon snack, or a simple dessert. The crumb is tender and just sweet enough to let the peaches shine.
Worth the Wait!
Mixing the batter is quick and simple; the bake time is longer, but the aroma that fills your kitchen and the end result are well worth it. Allow the cake to cool completely before removing it from the pan to set the crumb and make clean slices.
What You Need
(See the ingredients list below for exact measurements.)
- Butter (softened and some melted for streusel)
- Granulated sugar and dark brown sugar
- Large eggs
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt and ground cinnamon
- Chopped fresh peaches (or thawed, drained frozen peaches)
- 9-inch round springform pan
A Peach is a Peach
Overripe peaches work especially well because they’re sweeter and softer. You can also use drained canned peaches if fresh or frozen are not available. Any substitute should be chopped to bite-size pieces and added gently so the fruit distributes evenly.
Ingredients (full list)
- 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 to 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
How to Make Peach Coffee Cake
- Preheat the oven to 350°F. Lightly grease and flour a 9-inch round springform pan and set it aside.
- In the bowl of an electric mixer, beat the softened butter with the granulated and brown sugars until smooth. Add the eggs, sour cream and vanilla, beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add the dry ingredients to the mixer and beat on low speed until just combined. Fold in 2 cups of the chopped peaches. Spread the batter evenly into the prepared pan and sprinkle with the remaining 1/2 cup chopped peaches.
- Make the streusel by stirring the melted butter, granulated sugar, brown sugar, flour and cinnamon together with a fork until the mixture forms crumbs. Evenly sprinkle the streusel over the cake batter.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before removing the sides of the springform pan and slicing.
Storage and Freezing
Store: Keep the cake covered at room temperature for 2–3 days, or refrigerate for up to one week.
To freeze: Cool the cake completely, then slice and wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Properly stored, slices maintain quality for 2–3 months.
To thaw: Remove from the freezer and let sit, loosely covered, at room temperature for several hours before serving.
If you make this Peach Coffee Cake, snap a photo and tag @thebakermama on Instagram — it’s always a joy to see your baking. Enjoy this tender, peach-filled coffee cake with a cup of coffee or a scoop of vanilla ice cream.
xoxo,
