Peach Coffee Cake – Moist, Fruity & Perfect with Your Morning Brew ☕

If you’re looking for a moist, buttery treat that blends the sweetness of summer peaches with the warmth of cinnamon streusel, this Peach Coffee Cake is everything you need! It’s tender, rich, and perfect for breakfast, brunch, or dessert.

Whether you’re entertaining guests or simply treating yourself to a cozy afternoon snack, this peach-studded coffee cake pairs beautifully with a hot cup of coffee or tea.

What Is Peach Coffee Cake?

Peach coffee cake is a moist vanilla-based cake layered with juicy peaches and topped with a cinnamon-oat crumble. While it doesn’t contain coffee in the ingredients, it’s named for its perfect pairing with coffee. The result is a bakery-style cake with fruity, sweet flavor and buttery crumble in every bite.

Why You’ll Love This Recipe

Easy to make with fresh, frozen, or canned peaches
Delicious warm or cold
Great for breakfast, brunch, or dessert

Family-friendly and freezer-friendly

Ingredients

For the Cake:

½ cup unsalted butter, softened
¾ cup granulated sugar

2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour

1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

½ cup sour cream or plain Greek yogurt
1½ cups sliced peaches (fresh, frozen, or canned – drained)

For the Crumb Topping:

½ cup all-purpose flour

½ cup rolled oats
⅓ cup brown sugar
1 tsp ground cinnamon

¼ cup unsalted butter, cold and cubed

Instructions

1. Preheat and Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.

2. Make the Cake Batter

Cream together the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.

3. Fold in Peaches

Gently fold in the sliced peaches. Spread the batter into the prepared baking pan.

4. Prepare the Crumb Topping

In a bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fingers until crumbly. Sprinkle evenly over the cake.

5. Bake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

6. Cool and Serve

Let the cake cool slightly before slicing. Enjoy warm or at room temperature.

Notes

Using frozen peaches? Thaw and drain well to prevent excess moisture.
Want extra flavor? Add a dash of nutmeg or almond extract to the batter.

Make it ahead: This cake stays fresh for 2–3 days at room temp or up to 5 days refrigerated.
Freezer friendly: Wrap individual slices and freeze for up to 2 months.

Serving Suggestions

☕ With a hot cup of coffee or chai tea

Warm with a scoop of vanilla ice cream
Drizzled with honey or caramel for dessert
Wrapped in parchment and gifted to friends or neighbors

Frequently Asked Questions

Q: Can I make this with canned peaches?
A: Yes! Just drain them thoroughly and pat dry before using.

Q: Can I turn this into muffins?
A: Absolutely. Divide into muffin tins and bake at 350°F for 20–25 minutes.

Q: Can I use gluten-free flour?
A: A 1:1 gluten-free baking flour blend will work well in this recipe.

Final Thoughts

This Peach Coffee Cake is a sweet and comforting treat that brings warmth and flavor to any time of day. With its tender crumb, buttery streusel topping, and bursts of peachy goodness, it’s bound to become a family favorite!

Whether you’re enjoying it for breakfast, dessert, or a mid-day treat, one slice won’t be enough.