Peach Coffee Cake Recipe Guide: Easy, Moist, and Delicious with Crumb Topping

If you’re craving something warm, comforting, and packed with flavor, look no further than this peach coffee cake recipe. A peach coffee cake combines the soft richness of a breakfast treat with the sweet juiciness of ripe peaches. Whether you’re serving brunch or looking for a midday snack, peach coffee cake is the perfect crowd-pleaser.

Why You’ll Love This Peach Coffee Cake

This cake is more than just delicious , it’s versatile and crowd-pleasing. Here’s why:

• Moist texture with a tender crumb
• Loaded with fresh peach flavor
• Crumb topping that adds the perfect crunch
• Works great with seasonal or store-bought peaches
• Easy to make ahead and freeze
• Ideal for breakfast, brunch, or dessert

If you’re unsure about selecting the right peaches, this guide on choosing ripe peaches is extremely helpful to make sure your fruit is sweet and juicy before baking.

What You’ll Need: Key Ingredients

To achieve the best peach coffee cake, you’ll need a few pantry staples and, of course, delicious peaches.

Dry Ingredients

• All-purpose flour
• Baking powder & baking soda
• Salt
• Ground cinnamon

Wet Ingredients

• Unsalted butter (softened)
• Granulated sugar & brown sugar
• Eggs
• Vanilla extract
• Sour cream or Greek yogurt (for moisture)

For the Crumb Topping

• Brown sugar
• Flour
• Ground cinnamon
• Butter (melted or softened)

Choosing the Best Peaches

Peaches are the star here, so get the best quality you can:

• Opt for freestone peaches, they’re easier to slice and pit
• Look for a slight give when you gently squeeze them
• The deeper the yellow-red hue, the better the ripeness
• Use organic peaches if you’re baking with skins on

If peaches aren’t in season, you can easily substitute:

• Frozen peaches (thawed and drained)
• Canned peaches (in juice, not syrup, and well-drained)

How to Make Peach Coffee Cake (Step-by-Step)

Ready to bake? Follow these simple instructions:

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, soda, salt, and cinnamon.
3. Cream Butter & Sugar: In a separate bowl, beat butter and both sugars until fluffy. Add eggs one at a time, then vanilla and sour cream.
4. Combine: Gradually add dry ingredients to the wet mixture.
5. Add Peaches: Gently fold in sliced fresh peaches.
6. Layer Batter: Pour half the batter, sprinkle half the crumb, then repeat layers.
7. Bake: Bake for 45–50 minutes or until a toothpick comes out clean.
8. Cool & Drizzle (Optional): Let cool and drizzle with a simple vanilla glaze.

Want a more fruit-heavy dessert? Try a peach crumble pie version with a pastry base and deeper filling.

Recipe Variations

Get creative with these twists:

• Peach Cobbler Coffee Cake – Add dollops of peach jam or pie filling
• Cream Cheese Swirl – Add a sweetened cream cheese layer
• Gluten-Free – Use a 1:1 gluten-free flour blend
• Vegan – Substitute eggs and dairy with plant-based alternatives
• Peach crisp-style: Use the filling and topping from this easy peach crisp over coffee cake batter

Serving Suggestions

Serve peach coffee cake:

• Warm, with a dollop of whipped cream
• As a side to your morning coffee or tea
• With vanilla ice cream for dessert
• As part of a brunch spread with eggs and fruit

Storage & Freezing Tips

To keep your peach coffee cake fresh:

• Counter: Store in an airtight container for up to 2 days
• Fridge: Keeps for 5–6 days in the fridge
• Freezer: Freeze tightly wrapped slices for up to 3 months

Pro Tip: Reheat in a 300°F oven for 8–10 minutes to regain that bakery-fresh texture.

Nutrition Snapshot (per slice, approx.)

• Calories: ~320
• Fat: 14g
• Carbs: 42g
• Protein: 4g
• Sugar: 24g

Healthier Substitutions:

• Use Greek yogurt instead of sour cream
• Swap coconut sugar for brown sugar
• Try oat flour for partial flour substitution

Troubleshooting Guide

Avoid these common issues:

• Dry cake? Use full-fat sour cream and don’t overbake.
• Soggy middle? Drain peaches well, especially canned or frozen.
• Sunken topping? Let the crumb sit in the fridge 10 minutes before adding.

Frequently Asked Questions

Final Thoughts

Whether you’re baking for a family breakfast or sharing with friends, this peach coffee cake brings homemade charm to any table. Save this peach coffee cake recipe for peach season or make it year-round with canned peaches.

For more peach-packed inspiration, browse our recipes like peach crumble pie and other peach breakfast ideas.

Peach Coffee Cake Recipe Guide: Easy, Moist, and Delicious with Crumb Topping

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★★★★★

5 from 3 reviews

• Author: MERIEM
• Total Time: 60 minutes
• Yield: 8 servings 1x

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Description

A moist and buttery peach coffee cake filled with juicy peaches and topped with a golden cinnamon crumb topping. Perfect for breakfast, brunch, or dessert.

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Ingredients

Scale 1x2x3x

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt
1 ½ cups fresh or canned peaches, peeled and chopped

Crumb Topping:
½ cup brown sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Optional Vanilla Glaze:
½ cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or 8×8-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and sour cream.

Gradually add the dry ingredients into the wet mixture until just combined. Gently fold in the chopped peaches.

Pour the batter into the prepared pan and spread evenly.

In a small bowl, mix brown sugar, flour, and cinnamon. Cut in the softened butter with a fork until crumbly. Sprinkle the topping over the batter.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

 

Let cool before serving. Drizzle with glaze if desired.

Notes

You can use frozen peaches (thawed and drained) or canned peaches (well-drained) instead of fresh.
This recipe doubles well for a 9×13 pan.
Add chopped nuts like pecans to the topping for extra crunch.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: peach coffee cake, peach crumb cake, brunch cake, peach dessert, coffee cake with fruit