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Why I Love This Peach Coffee Cake
Coffee cake, at least the way we think of it in the United States, doesn’t have any coffee in the actual cake. Instead, it’s the cake you enjoy with a cup of coffee, maybe for breakfast, brunch, or even an easy dessert.
This peach coffee cake is exactly that, with fresh peaches folded into a thick batter and a crumb topping baked right on top.
This peach coffee cake has everything I want in a summertime bake. When peaches are in season, simply slicing them and adding them to pretty much anything showcases their amazing flavor. The cake’s crumb is moist from sour cream, and the topping has crumbly, buttery pieces that are just crisp enough once baked. I love that it keeps the peaches as the star, just as they should be!
Here’s why this recipe is a summer favorite:
- Simple summer baking – Super easy to mix, bake, and then enjoy.
- Lots of peach flavor – Ripe peaches make the cake juicy and sweet.
- Perfect texture – Sour cream ensures that the cake is tender and moist.
- Simple enough for any baker – Whether you bake all of the time or hardly at all, this recipe is great for any skill level!
- Make ahead – This coffee cake stays wonderfully soft even if made ahead and stashed in the freezer.
Peach Coffee Cake Ingredients
The ingredients in this coffee cake are meant to let the peaches shine:
- All-purpose flour – Gives the crumble and cake its structure.
- Granulated sugar – A necessity for any cake recipe!
- Kosher salt – Balances out the sweetness while enhancing all of the flavors.
- Peaches – Peeled and chopped for sweet bites throughout the cake. You can use frozen peaches if needed (see Recipe Tips below).
- Unsalted butter – Used in the cake’s batter as well as the crumbly topping.
- Eggs – Add structure and richness.
- Vanilla extract and almond extract – Two flavors that work well with coffee cake and peaches.
- Baking powder – Helps the cake rise.
- Ground cinnamon – Adds warmth that works well with the fruit.
- Sour cream – Adds moisture and tenderness. You could also use plain Greek yogurt instead.
The full amount of each ingredient can be found in the recipe card below.
How to Make Peach Coffee Cake
There are 5 steps to make this easy coffee cake recipe:
Step 1: Make the crumble – In a bowl, stir together the flour, sugar, baking powder, and salt. Pour in melted butter and almond extract, then stir until the mixture forms irregular crumbles. Set aside.
Step 2: Cream the butter and sugar – In a large bowl, beat butter with sugar until light and fluffy. Mix in eggs one at a time, beating after each addition. Mix in vanilla extract, then scrape down the sides of the bowl. Mix in sour cream, stopping once the batter comes together so you don’t overmix.
Step 3: Add dry ingredients – Add flour, baking powder, salt, and cinnamon. Mix on low just until the dry ingredients begin to incorporate. Gently fold the peeled and chopped peaches into the batter until evenly distributed.
Step 4: Assemble – Spray a 9 x 9-inch baking dish with nonstick baking spray. Spoon the batter into the pan and spread it into an even layer. Sprinkle the crumble topping over the batter.
Step 5: Bake – Bake in a preheated 350°F oven until the cake is set, the topping is golden, and a toothpick (tester) comes out clean or with a few moist crumbs.
Recipe Tips
Let’s make sure that your coffee cake turns out the best that it can:
- Use ripe peaches – For the best flavor and sweetness, make sure that your peaches are ripe—they’ll smell sweet and give slightly when pressed.
- Frozen peaches can work – If using frozen peaches, thaw them completely and drain off excess liquid before folding them into the batter.
- Peel for the best texture – Peach skin is edible, but in a baked cake, the texture is smoother and more tender when the peaches are peeled. As peaches ripen, the skin often starts to wrinkle, which can also make them easier to peel. To peel peaches quickly, cut a small “X” on the bottom of each peach, dip them briefly in hot water, then transfer to cold water. The skins should slip off easily.
- Do not overmix – Once the flour is added, mix only until the ingredients come together. Overmixing can make the cake tough.
- Add almond extract carefully – Almond extract is strong, so a small amount is all you need. It should enhance the peaches, not overpower them, which can happen if too much is added.
Follow These Tips
Serving & Storage
Serving – Once you pull the cake from the oven, you can serve it slightly warm or at room temperature. Letting it cool for about 1 hour before slicing gives the cake enough time to set while still keeping that just-baked warmth.
It’s the perfect complement to a morning cup of coffee, but it also makes a simple summer dessert. For a little extra treat, you can serve each slice with fresh whipped cream or a scoop of vanilla ice cream.
Refrigerate – Store the coffee cake in an airtight container in the refrigerator for up to 4 days. The crumb topping will soften slightly, but the cake should stay nicely moist.
Freeze – My favorite way to save any leftovers! Freeze individual slices or the full cake tightly wrapped in a freezer-safe container for up to 2 months.
Reheat – Warm individual slices in the microwave for 15-20 seconds or let come to room temperature for 30-60 minutes.
More Summer Desserts
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Peach Coffee Cake
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 2 cups peeled and chopped peaches
For the crumb topping
- 1 ¼ cups all-purpose flour
- ¾ cup light brown sugar
- ½ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp almond extract
- 6 tbsp unsalted butter melted
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set aside.
- Make the crumb topping: In a bowl, combine the flour, brown sugar, baking powder, and salt. Whisk to combine. Add the almond extract and melted butter, and stir until it forms crumbly, irregular pieces. Set aside.1 ¼ cups all-purpose flour, ¾ cup light brown sugar, ½ tsp baking powder, ½ tsp kosher salt, ¼ tsp almond extract, 6 tbsp unsalted butter
- Mix the wet ingredients: In a large bowl, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Add the eggs and vanilla extract and mix well to incorporate. Then add the sour cream and mix.12 tbsp (1 ½ sticks) unsalted butter, ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 cup sour cream
- Add the dry ingredients: Add the flour, baking powder, salt, and cinnamon, and mix until incorporated. A few dry streaks are fine. Fold in the peaches.2 cups all-purpose flour, 2 tsp baking powder, 1 tsp kosher salt, 2 cups peeled and chopped peaches, 1 ½ tsp ground cinnamon
- Assemble: Pour the batter into the prepared pan. Sprinkle the crumb mixture on top.
- Bake in the preheated 350°F oven until a toothpick inserted in the middle comes out clean, 50-60 minutes. Remove from the oven and cool in the pan for 1 hour before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Henry Wortock
