Peach coffee cake brings juicy summer flavor to breakfast without demanding much effort. I fold sweet peaches into tender cake and cover everything with buttery crumbs. My husband grabs seconds before the pan cools, while my picky child suddenly loves fruit. Honestly, I call that a delicious little parenting victory.
Peach Coffee Cake
This Peach Coffee Cake combines juicy peaches, tender vanilla cake, warm cinnamon, and a buttery crumb topping. Fresh peaches keep each slice moist and flavorful, while the crumb adds a satisfying contrast. It makes an easy breakfast, brunch treat, or comforting afternoon dessert.
Equipment
- Mixing bowl
- small mixing bowl
- electric mixer
- Measuring cups
- Measuring Spoons
- whisk
- Spatula,
- 8-inch Square Baking Pan
- parchment paper
- baking sheet
- oven
- wire rack
- Freezer
Ingredients
Peach Coffee Cake
- All-purpose flour — 1 1/2 cups (180 g)
- Granulated sugar — 3/4 cup (150 g)
- Unsalted butter — 1/2 cup (113 g), softened
- Large eggs — 2 (100 g), room temperature
- Sour cream — 1/2 cup (120 g)
- Milk — 1/4 cup (60 ml), room temperature
- Vanilla extract — 1 teaspoon (5 ml)
- Baking powder — 1 teaspoon (4 g)
- Baking soda — 1/2 teaspoon (2.5 g)
- Ground cinnamon — 1 teaspoon (3 g)
- Salt — 1/4 teaspoon (1.5 g)
- Fresh peaches — 1 1/2 cups (225 g), peeled and diced
Crumb Topping
- All-purpose flour — 1/2 cup (60 g)
- Brown sugar — 1/3 cup (67 g)
- Unsalted butter — 1/4 cup (57 g), melted
- Ground cinnamon — 1/2 teaspoon (1.5 g)
- Chopped pecans — 1/3 cup (35 g), optional
Optional Finishing
- Powdered sugar — 2 tablespoons (15 g), optional
- Vanilla glaze — 2 tablespoons (30 ml), optional
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang for easy removal.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl. This distributes the dry ingredients evenly.
- Beat softened butter and granulated sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Mix in sour cream, milk, and vanilla until smooth. Add the dry ingredients gradually and fold gently until just combined.
- Fold the diced peaches gently into the batter. Avoid overmixing because excess stirring can make the cake dense and break down the fruit.
- Spread the batter evenly into the prepared pan and smooth the surface with a spatula.
- Make the crumb topping by combining flour, brown sugar, cinnamon, and melted butter. Stir until coarse crumbs form, then add pecans if using.
- Scatter the crumb mixture evenly over the batter. Press a few larger crumbs gently into the surface so the topping stays intact during baking.
- Bake for 38 to 45 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes. Lift it out using the parchment and transfer it to a wire rack.
- Slice while slightly warm for a soft, tender crumb or cool completely for cleaner slices and a firmer, slightly crisp topping.
- Dust with powdered sugar or drizzle with vanilla glaze if desired. Serve with coffee, tea, whipped cream, or Greek yogurt.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring chilled slices toward room temperature before serving.
- Freeze individual wrapped slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before gently warming.
Notes
Choose ripe but firm peaches so they soften without releasing excessive liquid. Pat freshly washed fruit dry before dicing. For a soft texture, avoid overmixing and remove the cake when the tester shows a few moist crumbs. Cool completely for cleaner slices and a firmer crumb topping. Customize with pecans, almonds, ginger, cardamom, extra cinnamon, lemon zest, vanilla glaze, or white chocolate chips. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individually wrapped slices for up to 2 months. Thaw completely before reheating and do not refreeze previously thawed portions.
