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Peach Coffee Cake

This tender peach coffee cake combines juicy peaches, buttery cake, warm cinnamon, and a crisp crumb topping for an easy family-friendly breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 slices
Calories 320 kcal

Equipment

  • Mixing bowl
  • Medium Bowl
  • whisk
  • Spatula,
  • baking pan
  • parchment paper
  • oven
  • Cooling rack

Ingredients
  

Cake Batter

  • 190 g All-purpose flour sifted
  • 6 g Baking powder
  • 2 g Baking soda
  • 2 g Salt
  • 113 g Unsalted butter softened
  • 150 g Granulated sugar
  • 2 large Eggs room temperature
  • 5 ml Vanilla extract
  • 120 g Sour cream full-fat preferred
  • 250 g Peaches peeled, pitted, and diced

Cinnamon Crumble

  • 65 g All-purpose flour
  • 75 g Brown sugar packed
  • 3 g Ground cinnamon
  • 45 g Unsalted butter melted

Serving

  • 15 g Powdered sugar optional for dusting

Instructions
 

  • Heat the oven to 175°C. Line a 20-centimeter square baking pan with parchment paper, leaving enough paper over the edges for lifting.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
  • Beat softened butter and sugar until creamy. Add eggs one at a time, then mix in vanilla and sour cream until smooth.
  • Fold the dry mixture into the wet mixture just until no dry streaks remain. Avoid overmixing so the cake stays tender.
  • Fold in diced peaches gently. Spread the thick batter evenly across the prepared pan.
  • Mix flour, brown sugar, cinnamon, and melted butter in a bowl until coarse, crumbly pieces form. Scatter the topping evenly over the batter.
  • Bake for 38 to 42 minutes, until the top turns golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Cool the cake in the pan for 15 minutes, then lift it onto a cooling rack. Let it cool enough for clean slices.
  • Dust with powdered sugar if desired. Slice while slightly warm for a soft crumb, or cool completely for firmer, neater pieces.
  • Serve with coffee, tea, or a spoonful of whipped cream. Store remaining slices in an airtight container.

Notes

For a softer cake, avoid overmixing and remove it when the toothpick shows a few moist crumbs. Bake 2 to 4 minutes longer for firmer, slightly crispier edges. Pat peaches dry before adding them so excess moisture does not make the center soggy. Fresh, frozen, or well-drained canned peaches work well. Add nutmeg, cardamom, chopped pecans, or almond extract for flavor variations. Cool completely before freezing individual slices. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and warm briefly before serving. Keep refrigerated for up to 4 days.
Keyword Fresh Peach Coffee Cake, Peach Cake, Peach Coffee Cake