Peach Coffee Cake

This Peach Coffee Cake is light and tender, highlighted by juicy peaches and topped with a rich, buttery crumb and a drizzle of glaze. Perfect for breakfast, snacking, or dessert, it’s soft, moist, and full of comforting flavor. 

There’s something about coffee cake that feels instantly nostalgic and comforting—especially with a warm cup of coffee or tea. It’s an easy go-to for a quick breakfast, a cozy brunch item, a midday snack, or a simple, sweet ending to any meal—and it’s exactly the kind of treat Mom would love to be surprised with on Mother’s Day.

This peach coffee cake gives everything you love in a coffee cake. It’s soft, fluffy, and perfectly moist with a tender crumb. The cake is sweet but not too sweet, infused with smashed peaches and topped with peach slices. A buttery crumble adds the perfect texture, while a light vanilla glaze brings just the right touch of sweetness to tie it all together. Canned peaches provide consistently soft, juicy peaches every time.

Ingredients needed:

• All-purpose flour—the perfect flour for providing structure and texture.
• Butter—adds flavor, richness, a tender texture, and leavening for the cake. It’s also used in the crumb topping and glaze.
• Sugar—granulated for the cake and brown sugar for the crumb topping.
• Brown sugar—for making the crumble. Make sure to pack it when measuring.
• Eggs—use room temperature to ensure that the batter creams smoothly.
• Almond extract—for flavoring.
• Vanilla extract—for flavoring.
• Cinnamon—just a hint for a depth of flavor without becoming overpowering and autumnal.
• Baking powder—for leavening.
• Baking soda—for added leavening. It reacts with the sour cream’s acidity to produce carbon dioxide, creating lift for an airy, fluffy texture.
• Salt—for a depth of flavor and to balance the sweetness.
• Sour cream—makes the cake tender. The fat in sour cream shortens gluten strands, making the cake more tender. Use full-fat sour cream for the best results, but light cream can also be used.
• Peaches—I use canned peaches because their texture and sweetness are consistently reliable, but feel free to use juicy, sweet fresh peaches. Half of the peach is smashed and folded into the batter.
• Confectioners’ sugar—for making the glaze.
• Milk—for making the glaze, any kind will work.

Recipe highlights:

• Combine all the ingredients in a bowl. Use a fork to work the mixture into crumbs.
• Drain the peach well. Cut 8 peach slices in half lengthwise, and smash the remaining peach slices with the tines of a fork. Blot all the peaches with paper towels to remove excess liquid. Set aside.
• Combine the flour, baking soda, baking powder, and salt in a bowl. Whisk, then set aside.
• Beat the butter, oil, and sugar in a mixing bowl until the mixture resembles wet sand. Add the egg and yolk, one at a time, then the vanilla and almond extracts.
• Alternate adding the flour and sour cream in batches, beginning with 1/3 of the flour and half of the sour cream, and ending with 1/3 of the flour.
• Add the smashed peaches, then beat until well incorporated.

• Transfer the batter to a prepared 8 x 8 x 2-inch baking pan, and level the surface. Layer the sliced peaches over the top, then add the crumb topping.
• Bake on the middle rack for 40-46 minutes or until a toothpick comes out with a few crumbs attached.
• Place on a wire cooling rack to cool.
• Combine the glaze ingredients and whisk until smooth and creamy. Drizzle over the cake.
• Refer to the recipe card below for detailed instructions.

Can you use fresh or frozen peaches?

I have not tested this recipe with fresh or frozen peaches, but you should be able to use them. Make sure fresh peaches are soft and at peak ripeness. If you use frozen peaches, defrost and pat them dry to remove excess liquid.

How to store:

Store the cake in the cake pan, tightly covered, for 1 day. For longer storage, refrigerate for up to 4 days. To freeze, wrap in plastic wrap, then place in a freezer-safe container or freezer bag and freeze for up to 3 months.

The cake becomes firmer when refrigerated. To regain its fluffiness, allow it to reach room temperature before serving. Alternatively, microwave slices for 15-25 seconds, depending on their size and the microwave’s strength. 

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• A stand mixer or electric mixer— to whip the mascarpone and whipped cream.
• Silicone spatula—this set of assorted spatulas and a brush is heat-resistant up to 500°F.
• Mixing bowls—this set of nesting three varying-sized mixing bowls has good grip handles, non-slip bottoms, and a pour spout. I have this set and love it!
• An 8×8-inch baking pan—this nonstick pan is made from heavy-gauge steel and has silicone grip handles.
• Colander—this is made from stainless steel, is rust-resistant, and is dishwasher-safe.
• Small hand whisk

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Peach Coffee Cake

Author: In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 45 minutesTotal time:1 hour 10 minutesServings:6 servings

Description

This Peach Coffee Cake is light and tender, highlighted by juicy peaches and topped with a rich, buttery crumb and a drizzle of glaze. Perfect for breakfast, snacking, or dessert, it’s soft, moist, and full of comforting flavor. 

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 whole + 1 yolk egg, room temperature
• 4 tablespoons butter, room temperature
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons neutral oil (canola or vegetable)
• 1/2 cup sour cream, room temperature
• 1 (23.5-ounce) jar peaches in fruit juice, drained & patted dry

Crumb topping:

• 2/3 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/16 teaspoon salt
• 4 tablespoons butter, melted & cooled to room temp.

Simple glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon butter, melted
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350° F. Lightly grease the bottom and sides of an 8 x 8 x 2-inch square baking pan with cooking spray or softened butter. Dust with flour, then tap out the excess.

The butter and flour are in addition to the ones listed in the ingredients list.

For the crumb topping:

2. Combine all the ingredients in a bowl. Use a fork to work the mixture until it forms a cohesive mass. Then use the tines of the fork to break it into small crumbs. Set aside.

For the cake:

3. Add flour, baking powder, baking soda, and salt in a small bowl. Whisk to blend. Set aside
4. Drain the peach well. Cut 8 peach slices in half lengthwise, then set them aside on a paper-towel-lined plate and pat both sides dry. Smash the remaining peach slices with the tines of a fork. Wrap them in several layers of paper towel to gently remove excess liquid. Set aside.
5. Beat the butter, oil, and sugar in a mixing bowl at medium to medium-high speed until the mixture resembles wet sand. Add the egg and yolk, one at a time, beating well after each addition. Add the vanilla and almond extracts. Beat well.
6. On medium-low to medium speed, alternate adding the flour and sour cream: start with 1/3 of the flour, then half the sour cream, another 1/3 of the flour, the remaining sour cream, and finish with the last 1/3 of the flour. Let the flour mostly incorporate before each addition of sour cream, and mix the final addition just until combined.
7. Add the smashed peaches, then beat until well incorporated.
8. Scoop the batter into the pan. Use a spatula to level the surface. Layer the peaches over the top, placing some along the edges. Add the crumb topping.
9. Bake on the middle rack for 40-46 minutes, or until a toothpick comes out with a few crumbs attached.
10. Place on a wire cooling rack to cool.
11. Once cooled, whisk all the glaze ingredients in a bowl until smooth and creamy. Add most of the milk first, then add more as needed to reach the desired consistency. Drizzle over the cake.
12. Makes 6 servings.

Keywords:Crumb Topping, Peach Coffee Cake, Breakfast, Brunch, Mother’s Day, Canned Peaches

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