Name: Recipe "Peach Coffee Cake"
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 0.5 cup all-purpose flour; 0.333 cup packed brown sugar; 1 tsp ground cinnamon; 0.125 tsp salt; 4 tbsp unsalted butter (cold and cut into small pieces); 2 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 0.25 tsp ground cinnamon; 0.75 cup granulated sugar; 4 tbsp unsalted butter (at room temperature); 1 egg (large, at room temperature); 1.5 tsp pure vanilla extract; 0.5 cup buttermilk (at room temperature); 2 cup peaches (chopped peeled); 1 cup confectioners' sugar (sifted); 2 tbsp heavy cream or milk; 0.5 tsp pure vanilla extract

Save these for later: Baked Pumpkin Donut Holes, Pumpkin Cinnamon Streusel Coffee Cake, Peaches ‘n Cream Muffins, or Blueberry Buckle Cake.

How This Peach Coffee Cake Became My Go-To Summer Treat

We have two peach trees in our backyard that produce an absurd amount of fruit every summer. I’ve made peach scones, salsa, crumble, oatmeal, and peach butter, but still end up with a pile of peaches begging to be used. That’s how this peach coffee cake was born. I love our classic coffee cake, so I figured a summer version with fresh peaches would be just as good. It’s a simple cake made in an 8×8-inch pan with a tender crumb, juicy peach pieces, and a cinnamon streusel topping that cracks perfectly as it bakes. And yes, there’s no coffee in it, it’s meant to be eaten with a cup.

Why You’ll Love This Easy Peach Cake

Fresh peaches give the cake pockets of sweetness and moisture, no need for fancy syrups.
The cinnamon streusel adds a buttery crunch that contrasts with the soft cake.
It comes together in one bowl and bakes in about 40 minutes, perfect for a lazy weekend morning.

Key Ingredients for This Summer Coffee Cake

Fresh peaches, Choose ripe but firm peaches so they hold their shape during baking. Overly soft peaches can make the cake mushy. If you can’t find good ones, frozen peaches work too.
Buttermilk, It adds tang and tenderness. If you don’t have buttermilk, make a quick substitute by adding ½ tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
Brown sugar in the streusel, Use packed brown sugar for a moist, sandy texture. Dark brown sugar gives a deeper molasses flavor; light brown sugar is milder.

Kitchen Tools for Peach Coffee Cake

8×8-inch square baking pan (2 inches deep)
Mixing bowls (small and medium)
Whisk and rubber spatula
Cooling rack

Tips for Making the Best Peach Coffee Cake

Don’t overmix the batter once you add the dry ingredients, stir just until combined, or the cake will turn tough. If your peaches are very ripe, you can skip peeling them; the skin softens during baking. Use buttermilk at room temperature for a tender crumb. Fold the peaches in gently to avoid crushing them.

Pro Techniques for Peach Coffee Cake’s Tender Crumb

For the streusel, use cold butter straight from the fridge and cut it into the dry ingredients with a pastry blender or your fingers until it resembles coarse meal. Don’t overwork it, or the butter will melt and you’ll get a paste instead of crumbs. If the streusel seems too wet, add another tablespoon of flour. Chilling the streusel while you prepare the batter ensures it stays separate and bakes into crunchy clusters.

Peach Coffee Cake Variations to Try

Swap half the peaches for an equal amount of fresh blueberries or raspberries for a berry-peach combo. If you don’t have fresh peaches, canned or frozen (thawed and drained) work, just reduce the sugar slightly since canned peaches are often packed in syrup. For a nutty twist, add ½ cup of chopped pecans or walnuts to the streusel. To make it dairy-free, use plant-based butter and a nondairy milk with a splash of vinegar for the buttermilk.

What to Serve with Peach Coffee Cake

This cake is made for a hot mug of coffee or iced tea. For brunch, serve it alongside scrambled eggs and crispy bacon for a sweet-salty balance. You can also dust it with extra confectioners’ sugar or top each slice with a dollop of whipped cream. The vanilla glaze is enough for me, but a scoop of vanilla ice cream turns it into a full-on dessert.

How to Store Leftover Peach Coffee Cake

Store the cake in an airtight container at room temperature for up to 2 days. If you’ve already glazed it, keep it in the fridge so the glaze stays firm, the cake will stay moist for up to 4 days. Let refrigerated slices come to room temperature before serving for the best texture.

Can You Freeze Peach Coffee Cake?

Yes! Let the cake cool completely, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge, then warm individual slices in a 350°F oven for 5-10 minutes. If you plan to freeze the cake, skip the glaze and add it fresh after thawing.

Best Ways to Reheat Peach Coffee Cake

For a freshly baked taste, reheat slices in a 350°F oven for about 5 minutes. The microwave works in a pinch (20 seconds), but the streusel will soften. If you want the streusel to stay crunchy, use a toaster oven set to 325°F for 3-4 minutes.

Peach Coffee Cake FAQs

Can I use canned or frozen peaches?

Yes, you can. If using canned, drain them well and reduce the sugar by a tablespoon to account for the syrup. For frozen peaches, thaw and pat dry with paper towels to remove excess moisture before folding them into the batter.

Why is it called coffee cake if there’s no coffee in it?

Coffee cake is traditionally a cake meant to be enjoyed with coffee, not made with it. The name refers to the pairing, much like tea cakes are served with tea. This version is no exception, it’s perfect alongside your morning brew.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly more tender, but it works well. Make sure the blend is measured by weight for best results, or use the spoon-and-level method.

Do I need to peel the peaches?

Not necessarily. The skin softens during baking and blends in nicely. If you prefer a smoother texture, peel them with a knife or by blanching in boiling water for 30 seconds. I usually leave the skin on for extra color and fiber.

Recipe

Peach Coffee Cake

Peach Coffee Cake- this simple peach cake is made with fresh peaches, has a cinnamon streusel topping, and is finished with a sweet vanilla glaze. Enjoy for breakfast, brunch, or dessert!

easyVegetarian

10 min

Prep Time

40 min

Cook Time

50 min

Total Time

Servings

Breakfast

Course

American

Cuisine

448 kcal

Calories

Ingredients

Servings

0.5 cup all-purpose flour
0.333 cup packed brown sugar
1 tsp ground cinnamon
0.125 tsp salt
4 tbsp unsalted butter, cold and cut into small pieces
2 cup all-purpose flour
2 tsp baking powder
0.5 tsp salt
0.25 tsp ground cinnamon

0.75 cup granulated sugar
4 tbsp unsalted butter, at room temperature
1 egg, large, at room temperature
1.5 tsp pure vanilla extract
0.5 cup buttermilk, at room temperature
2 cup peaches, chopped peeled
1 cup confectioners' sugar, sifted
2 tbsp heavy cream or milk
0.5 tsp pure vanilla extract

Instructions

1
Preheat oven to 350 degrees F. Grease an 8×8-inch square baking pan (2-inches deep) with nonstick cooking spray. Set aside.
2
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and rub it in with your fingertips until the mixture is crumbly. Place the bowl in the refrigerator while you make the cake.

3
In a medium bowl, whisk together the

Nutrition (per serving)

448kcal

Calorie breakdown

Protein6%25 kcal

Fat19%86 kcal

Carbohydrates75%342 kcal

How this was calculated — 18 of 18 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached439 kcal

packed brown sugarSugars, brown304 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

saltSalt, table0 kcal

unsalted butterButter, salted430 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

saltSalt, table0 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)6 kcal

granulated sugarSugars, granulated693 kcal

unsalted butterButter, salted430 kcal

eggEgg, whole, raw, fresh1 kcal

pure vanilla extractVanilla extract22 kcal

buttermilkMilk, buttermilk, fluid, whole74 kcal

peachesPeaches, yellow, raw202 kcal

confectioners' sugarSugar, turbinado958 kcal

heavy cream or milkMilk, buttermilk, fluid, whole19 kcal

pure vanilla extractVanilla extract7 kcal

Serving size ≈ 157 g · 12 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, kid-friendly, Oven Baked, summer, vegetarian

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