Easy Peach coffee cake

Peach coffee cake is a soft, moist cinnamon-spiced cake that’s filled with juicy peach slices and topped with a buttery brown sugar crumb.

It’s a mix between breakfast cake and dessert—and there’s no actual coffee in the cake. The name comes from serving it with coffee.

First time I made Peach coffee cake for a lazy Saturday brunch with my family. I didn’t expect much—just wanted to use up some ripe peaches—but the smell alone had everyone running to the kitchen.

That buttery crumb topping, soft cinnamon cake, and those warm peach bites? Let’s just say there were no leftovers.

This one’s perfect for weekend mornings, potlucks, or when you just need something cozy. No mixers, no fuss—just a few bowls and a spoon.

If you’re into peach desserts or a good cinnamon coffee cake, you’re going to love this.

How To Make Peach Coffee Cake Recipe?

🍑 Peach Coffee Cake Recipe

Soft, cinnamon-spiced coffee cake loaded with juicy peach slices and topped with a buttery brown sugar crumb. This peach coffee cake is easy to make with fresh, canned, or frozen peaches—no mixer needed!

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Cuisine: American
• Course: Breakfast, Dessert, Snack
• Difficulty: Easy
• Yield: 9 servings
• Calories: ~290 per serving

📝 Ingredients

For the Coffee Cake:

• 2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ cup milk
• ¾ cup brown sugar
• ½ cup sour cream
• ¼ cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups sliced peaches (fresh, canned, or frozen)

Crumb Topping:

• 1 cup brown sugar
• ⅔ cup all-purpose flour
• 6 tablespoons butter, softened

Glaze:

• ½ cup powdered sugar
• 2 ½ teaspoons milk
• ⅛ teaspoon ground cinnamon

🍑 Ingredient Notes

1. Peaches: I use fresh when I have them, but canned (drained) or frozen (thawed and patted dry) work great too.

2. Sour Cream: Helps keep the cake extra soft and moist. Greek yogurt works as a backup.

3. Brown Sugar: Adds a deep, caramel-like sweetness to the cake and the crumb topping.

4. Cinnamon: It brings that cozy, warm coffee cake flavor we all love.

5. Butter: Use softened, not melted, so your batter and crumb topping stay the right texture.

👩‍🍳 Direction

1. Prep the Pan & Oven

Preheat your oven to 350°F (175°C). Grease or line your baking pan with parchment.

2. Make the Crumb Topping

In a small bowl, mix brown sugar and flour. Add softened butter and mix until crumbly. I like using my fingers to get that perfect crumb texture.

3. Mix the Cake Batter

In a large bowl, whisk together flour, baking powder, and cinnamon. In another bowl, beat the softened butter, brown sugar, sour cream, egg, milk, and vanilla until combined. Slowly add the dry ingredients to the wet. Don’t overmix—just until everything’s combined.

4. Fold in the Peaches

Gently stir in the peach slices. Pour the batter into the prepared pan and spread it evenly.

5. Add the Crumb Topping

Sprinkle the crumb topping over the batter. Try to cover as much as you can—it’ll bake into a golden, crispy layer.

6. Bake

Bake for 38–42 minutes or until a toothpick in the center comes out clean and the top is golden brown.

7. Drizzle the Glaze

While the cake cools a bit, whisk together powdered sugar, milk, and cinnamon. Drizzle over the warm cake. Let it set before slicing (if you can wait!).

🍽 Nutrition (Per Serving)

• Calories: ~290
• Fat: 12g
• Carbs: 42g
• Sugar: 26g
• Protein: 3g
• Fiber: 1g

🔄 Tips

1. Canned Peaches? Use them! Just drain well.

2. Frozen Peaches? Thaw and pat dry to avoid extra moisture.

3. Add-ins: A handful of chopped nuts or a swirl of peach jam adds extra texture and flavor.

4. No sour cream? Greek yogurt is a great swap.

5. Make Ahead: Bake the night before and store covered at room temp. Add glaze the next morning.

🧁 Pro Tips

1. If your crumb topping sinks in, the butter may be too soft. Keep it cool and crumbly.

2. Don’t overmix the batter or it’ll turn dense. Stir just until it comes together.

3. Let the cake cool slightly before adding glaze so it doesn’t melt into the crumbs.

🍽 Serving Suggestions

This Peach Coffee Cake is perfect on its own or with:

1. A hot cup of coffee or tea

2. A dollop of whipped cream

3. A side of scrambled eggs for a full brunch spread

Serve warm or at room temp—it’s delicious both ways.

❓ FAQ

What Makes Peach Coffee Cake So Moist and Flavorful?

The combo of sour cream, soft butter, and brown sugar gives the cake a tender crumb. And using fresh or well-drained peaches adds natural sweetness and juiciness in every bite.

Can I Use Canned or Frozen Peaches Instead of Fresh in a Peach Coffee Cake?

Yes! Canned peaches (drained) and frozen peaches (thawed and patted dry) both work well. Just be sure they’re not too wet or they’ll weigh down the batter.

What’s the Best Crumb Topping for a Peach Coffee Cake?

The best crumb topping is buttery, slightly crunchy, and sweet. Brown sugar and flour mixed with softened butter gives you the perfect texture. I like mine a bit chunky for those golden bites on top.

How Do I Store Peach Coffee Cake to Keep It Fresh Longer?

Let the cake cool completely, then store in an airtight container. It’ll keep on the counter for up to 3 days or in the fridge for 5. You can also freeze it for up to a month.

🧡 Conclusion

If you’ve got peaches and a craving for something sweet but easy, give this Peach Coffee Cake a try.

It’s one of those recipes that looks like you spent hours on it—but really takes less than an hour.

I’d love to hear how yours turns out, so don’t be shy—leave a comment or tag me if you make it!