This easy peach coffee cake is a summer favorite packed with juicy peaches, a buttery crumb topping, and a soft, fluffy cake base. Perfect for brunch, dessert, or a mid-morning treat.
When peaches are in season, I’m all in. And this peach coffee cake is one of my favorite ways to bake with them. It’s part fruit dessert, part cozy cake, and completely irresistible.
Whether you serve it as a summery dessert, a weekend brunch centerpiece, or a treat with your afternoon coffee, it’s a wonderfully simple way to celebrate fresh peaches.
Why You’ll Love This Peach Coffee Cake
- Bursting with peaches. A whole layer of sweetened peaches adds flavor and moisture without making the cake soggy.
- No stovetop filling. The peach mixture thickens as it rests. No cooking required!
- Buttery crumb topping. Just the right amount of sweet crunch to finish things off.
- Great for gatherings. This bakes in a 9×13-inch pan, making it perfect for sharing.
- A taste of summer. Light, fruity, and just sweet enough, it’s summer baking at its best.
Key Ingredients
Here’s a quick look at the star ingredients that make this peach coffee cake shine. The full list and measurements are in the recipe card at the bottom of the post.
- Fresh peaches – About 4 cups, sliced. You can peel them or leave the skins on, depending on your preference.
- Lemon juice + cornstarch – Help the peach filling thicken as it rests.
- Sour cream – Keeps the cake tender and adds just the right amount of tang.
- Crumb topping – A simple mix of flour, brown sugar, oats, and butter with a hint of cinnamon.
How to Make Peach Coffee Cake
Start the filling. Toss the sliced peaches with sugar, lemon juice, and cornstarch. Let the mixture sit while you make the cake batter. It will thicken slightly as it rests. If you have time to let it sit for about an hour, even better.
Mix the crumb topping. Combine flour, brown sugar, oats, and cinnamon. Cut in the butter until it’s crumbly and clumps together.
Make the batter. Cream the butter and sugar until fluffy. Beat in the eggs, then the sour cream and vanilla. Add the dry ingredients and mix just until combined.
Assemble the cake. Spread half the batter in the prepared pan. Spoon the peach mixture evenly over the top. (Just the peaches, not the excess liquid.) Dollop the rest of the batter over the peaches, then top with the crumb mixture.
Bake. It’ll need about 60 to 70 minutes in the oven, until a pick inserted into the center comes out clean.
Tips for Success
- Use room temperature ingredients. This helps the batter mix smoothly and bake evenly. Remember that butter should be softened instead of brought all the way to room temperature.
- Don’t pour in the peach juices. When adding the peaches to the cake, spoon them on and leave behind any extra liquid to avoid a soggy center.
- Make the filling first. The peach mixture thickens as it rests. Even just 15–30 minutes helps, but an hour is even better if you have the time.
- Frozen peaches work, too. Just thaw and drain them well before using. If they seem extra juicy, you might want to add an extra teaspoon of cornstarch to the filling.
- Bake ahead for easy serving. This coffee cake keeps well and tastes great the next day, so feel free to make it a day in advance if you’re hosting brunch or bringing it to a gathering.
Serving Ideas
Peach coffee cake is delicious warm or at room temperature. Serve it as-is, or top with a scoop of vanilla ice cream or a dollop of sweetened whipped cream for dessert. It also makes a great brunch treat with a cup of coffee or tea.
How to Store
Store leftovers covered at room temperature for a day or two, or refrigerate for up to 5 days. For longer storage, wrap slices well and freeze for up to 2 months. Thaw overnight in the refrigerator or warm gently in the microwave.
Fresh Peach Goodness in Every Bite
If you’re a fan of fruity coffee cakes or just looking for a delicious way to enjoy summer peaches, this peach coffee cake is a must-bake. I’d love to hear what you think. Leave a comment or share a photo if you give it a try!
If you’re looking for more ways to bake with peaches, try my peach cobbler or this crowd-favorite peach crisp next!
More Fruity Coffee Cake Recipes
Peach Cobbler Coffee Cake
Ingredients
For the filling:
- 4 cups approximate sliced peaches (about 6 medium peaches)
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon cornstarch
For the topping:
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (49 g) regular oats or (40g) quick oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, softened
For the cake:
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 1/4 cups (283 g) sour cream
- 1 tablespoon (15 ml) vanilla extract
Recommended Products
Instructions
To make the filling:
- Combine the peaches, sugar, lemon juice and cornstarch in a medium bowl. Set aside.
To make the topping:
- Combine the flour, brown sugar, oats, and cinnamon.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until combined. Set aside.
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Transfer about half of the batter to the prepared pan, spreading evenly.
- Spoon the peach mixture over the batter, leaving any excess liquid in the bowl.
- Drop the remaining batter over the peaches. Sprinkle the reserved topping over the top.
- Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean.
Notes
- Recipe adapted from Land O’Lakes.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 5 days.
9 Comments on “Peach Coffee Cake”
How would I alter the recipe if I wanted to use can peaches?
Hi, Virginia. I’ve not made this using canned peaches, so I can’t give you a definitive answer. I think they’d work pretty well, although the end result won’t be quite the same as if you’d used fresh and made the filling as described in the recipe. You’d likely need to drain most of the liquid before using them.
This look super delicious. Thank you for a great recipe!
I and my husband love peaches and a Cake made from peaches is cherry on top.. It look so delicious and the texture it is giving is really classy and making me to eat it. Pinch of Cinnamon is going to add up a soothing flavor. I am definitely going to try this at home and surprise my husband with this cake. Keep posting more Recipe. Thank you
I would like to send this cake through the mail. If I wrap it tightly would it travel well? Does it need to be refrigerated?
It might be fine if it will get to its destination quickly. I would probably freeze it before shipping.
This looks so good I love peaches. Yummo!!!!!!!
Can this be made with gluten free flour?
Hi, Lee. I’ve not tried that, so I can’t say for sure how well it would work. If you’ve had success making that substitution in other cakes, then my guess is that it would work similarly.