This Peach Coffee Cake is everything you want in a summer bake: a soft and fluffy cake with a fresh and juicy peach filling, and the dreamiest brown sugar crumble, layered through the center and piled on top!
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Coffee cakes are a favorite in my home. We love my cinnamon roll coffee cake and blackberry coffee cake, and while we love them all, this peach version is the most summery of the bunch. The sweetness of the peaches, paired with a rich cinnamon crumble, makes each bite taste like a warm peach cobbler meets breakfast cake.
The best part? Coffee cakes are surprisingly easy to make as breakfast options, and they leave so much room to experiment with flavors. This one is perfect during peach season, but it’s also forgiving–use ripe, fresh peaches or even frozen if that’s what you have on hand. Bake it for brunch, serve it as dessert, or slice a piece and call it breakfast.
Ingredient Notes
- Peaches: Fresh, ripe peaches work best here. You want them to be slightly soft to the touch but not overly juicy or mushy. If you’re baking this out of season, thawed frozen peaches will work. Just be sure to drain off any excess liquid.
- Butter: Room temperature butter is essential for a smooth, even batter. It should be soft enough to press your finger into, but not melted. We’re using unsalted butter, but if salted is all you have, reduce the salt in the cake to ¼ teaspoon.
- Sour cream: This is the secret to that extra-moist, slightly tangy crumb. Full-fat sour cream gives that richness. You can easily swap it with Greek yogurt.
- Vanilla: Use a high-quality pure vanilla extract for the best flavor.
- Cinnamon: We’re adding cinnamon to the crumble and peach filling. Feel free to add your favorite spices, such as cardamon or nutmeg.
Please see the recipe card for the complete list of ingredients and measurements.
How to Make Peach Coffee Cake
This recipe comes together in three parts: the peach filling, the buttery crumble, and the soft coffee cake base. Each step is simple, but when layered together, they create an irresistible treat.
Start with the peach filling. Add the peeled and diced peaches to a small saucepan along with brown sugar, cornstarch, cinnamon, and lemon juice. Stir it all together, bring to a boil, and let it cook for 1 minute. Then transfer to a heatproof dish to cool.
Make the crumble topping. In a small bowl, whisk the flour, brown sugar, cinnamon, and a pinch of salt. Pour in the melted butter and mix until it turns into moist, crumbly clumps. Pop it in the fridge while you make the cake–chilling helps it hold its shape and bake up nice and crisp.
Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk to evenly distribute everything.
Cream the butter and sugar. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy–this helps create a soft, tender crumb. Mix in the eggs one at a time, followed by the vanilla. The mixture should be smooth and slightly fluffy.
Mix in the sour cream. Stir in the sour cream until fully combined. The batter will be thick and creamy.
Add the dry ingredients. Beat on a low speed until everything is combined. Be careful not to overmix–this can make the cake dense instead of light and fluffy.
Layer and assemble. Spread half of the cake batter in your prepared baking pan and smooth it into an even layer. Spoon the peach filling over the batter and gently spread it. Sprinkle half of the crumble over the peaches. Then, dollop the remaining batter on top and carefully spread it out–it’s okay if a little peach peeks through! Finish with the remaining crumble, scattering it evenly over the top.
Bake and enjoy. Bake until the top is golden and a toothpick inserted into the center comes out clean with a few moist crumbs. Let it cool slightly before slicing, then serve warm or at room temperature.
Pro Tip: For a beautiful finish, I love adding a drizzle of this simple vanilla glaze recipe over the slightly warmed coffee cake. It’s just 3 simple ingredients, and you only need half of the recipe.
Variations & Different Pan Sizes
- Add some nuts! Mix ¼ cup of toasted nuts, like chopped pecans or walnuts, into the crumble topping.
- Bake in a 9x5-inch loaf pan: Transform this recipe into a loaf-style coffee cake! Add an extra 10-15 minutes to the baking time. You can tent the top with foil halfway through if it's browning too quickly.
- Serve a crowd with a 9x13-inch pan: You’ll want to increase the ingredients by 1.5 times the recipe and add about 5 minutes to the bake time.
- Bake in a muffin tin: Fill each cupcake cavity about ¾ full and bake for 20-25 minutes.
Helpful Tips
- Let the peach filling cool. After cooking the filling, give it time to cool down before layering it into the batter. If it’s too hot, it can melt the batter. You can pop it into the fridge uncovered to chill.
- Use an offset spatula to layer. Since the batter is thick, it helps to use a small offset spatula to spread it into even layers, especially over the peach filling. It doesn’t have to be perfect.
- Check doneness in the center. Because of the thick layers and juicy filling, make sure to check the center of the cake with a toothpick. Some moist crumbs are okay, but no wet batter.
Make-Ahead Instructions
This coffee cake is a great make-ahead option, especially if you’re hosting brunch or just want a last-minute breakfast bake. Here are some options:
- Peach filling: You can cook the filling in advance. Once cooled, cover and keep in the fridge. Use within 3-5 days of making.
- Crumble: It’ll stay fresh for up to 5 days. Keep in an airtight container in the refrigerator.
- Freezer: Once baked and cooled, you can cover the entire cake tightly and freeze for up to 3 months.
Storage
To keep your peach coffee cake tasting fresh and moist, store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When you’re ready to serve, warm up a slice in the microwave for about 10-15 seconds.
More Easy Breakfast Recipes You'll Love
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Fresh Peach Coffee Cake with Brown Sugar Crumble
- Total Time: 1 hour
- Yield: 16 pieces 1x
Description
This Peach Cobbler Coffee Cake is everything you want in a summer bake: a soft and fluffy cake with a fresh and juicy peach filling, and the dreamiest brown sugar crumble, layered through the center and piled on top!
Ingredients
Peach Filling
- 200 g (1 ½ cups) fresh peaches, peeled and diced
- 2 tablespoons light brown sugar
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
Streusel Topping
- 100 (¾ cup) all-purpose flour
- 130 g (⅔ cup) light brown sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 85 g (6 tablespoons) unsalted butter, melted
Coffee cake
- 195 g (1 ½ cups) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 113 g (½ cup) unsalted butter, at room temperature
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 180 g (¾ cup) sour cream, at room temperature
Instructions
- Preheat the oven to 350°F/177°C. Line an 8x8-inch square baking pan with parchment paper, allowing it to hang over the sides.
- For the peach filling: In a small saucepan over medium-high heat, combine the peaches, brown sugar, cornstarch, cinnamon, and lemon juice. Stir occasionally and bring to a boil. Let the mixture boil for about 1 minute, then remove from the heat and transfer to a heat-proof dish to cool.
- For the streusel topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix to combine. Place in the refrigerator.
- For the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream and mix.
- Mix in the dry ingredients on low speed just until combined.
- Spread half of the batter into the prepared pan. Spread the peach filling evenly over the batter and sprinkle half of the streusel on top. Carefully spread the remaining batter over the topping.
- Sprinkle the remaining streusel mixture evenly on top.
- Bake for 40-45 minutes or until the streusel is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan set on a wire rack.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
9x5-inch loaf: Add 10-15 minutes to the baking time and keep everything else the same.
9x13-inch pan: Increase the recipe by 1.5x and add 5 minutes to the bake time.
Muffins: Fill each cavity ¾ full and bake for 20-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
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