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Peach Coffee Cake

Peach coffee cake

This Peach Coffee Cake is soft, moist, and loaded with juicy peaches and a buttery crumb topping—perfect for breakfast or a sweet afternoon treat!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method

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

Method
 

Prep the Pan & Oven
  1. Preheat your oven to 350°F (175°C). Grease or line your baking pan with parchment.
Make the Crumb Topping
  1. 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.
Mix the Cake Batter
  1. In a large bowl, whisk together flour, baking powder, and cinnamon.
  2. 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.
Fold in the Peaches
  1. Gently stir in the peach slices. Pour the batter into the prepared pan and spread it evenly.
Add the Crumb Topping
  1. Sprinkle the crumb topping over the batter. Try to cover as much as you can—it’ll bake into a golden, crispy layer.
Bake
  1. Bake for 38–42 minutes or until a toothpick in the center comes out clean and the top is golden brown.
Drizzle the Glaze
  1. 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!).