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.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 375 kcal

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.

Keyword Bristle Cookie, Ice Cream Cookie, Peach Coffee Cake, Peach Coffee Cake Recipe, Peach Crumb Cake